Citrus Salsa

This recipe goes with Nut-Crusted Sole with Citrus Salsa

Yield: Makes about 3 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 43%
  • Protein: 0.8g
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Carbohydrate: 7.9g
  • Fiber: 1.5g
  • Sodium: 99mg
  • Cholesterol: 0.0mg

Ingredients

  • 1 Ruby grapefruit (12 oz.)
  • 1 Honey tangerine (6 oz.)
  • 1 Valencia or navel orange (6 oz.)
  • 1 blood orange (4 oz.)
  • 1 Meyer lemon (4 oz.)
  • 1 lime (3 oz.)
  • 1 avocado (8 oz.)
  • 6 kumquats (2 oz. total), minced
  • 1 fresh hot red chili, rinsed, seeded, and minced
  • 2 tablespoons chopped fresh mint
  • 1/2 teaspoon salt

Preparation

  1. 1. Working on a cutting board with a juice well, cut off and discard ends from grapefruit, tangerine, orange, blood orange, lemon, and lime. With a small, sharp knife, cut peels and outer membranes from fruit and discard. Squeeze any juice from membranes into a 1-cup measure and reserve.
  2. 2. Cut fruit crosswise into 1/2-inch-thick slices, then cut slices into cubes, discarding seeds. Pour juice from well of cutting board into glass measure; reserve for nut-crusted sole.
  3. 3. Pit, peel, and dice avocado. In a bowl, gently mix citrus cubes, avocado, kumquats, chili, mint, and salt.
  4. Nutritional analysis per 1/4 cup.
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