Prep 15 mins
Cook 0 mins
We love this with plain grilled fish or pork. Its also great with spicy crackers for dipping.
- 1 ruby red grapefruit juice
- 3 green onions, sliced thinly
- 2 tablespoons mint
- 1 small jalapeno, minced
- 1 tablespoon red wine vinegar
- ground black pepper
- 2 teaspoons honey
- 1 tablespoon extra virgin olive oil
- Using a knife, slice off the top and bottom of the grapefruit.
- Then start slicing away the peel starting from top to bottom; use the last slice as a guide for cutting away the peel.
- Repeat until completely peeled.
- Remove any remaining white parts (the bitter pith).
- Holding the peeled grapefruit over a small bowl, start cutting away the grapefruit segments (the bowl will catch the juices).
- Slice away the fruit by cutting between the membrane.
- Set aside the grapefruit segments.
- Into the small bowl, squeeze the juice from the grapefruit membrane.
- Add the green onion, mint, jalapeno, red wine vinegar, honey, extra virgin olive oil and pepper; mix thoroughly.
- Add the grapefruit segments.
- Serve or refrigerate until ready to use.
I made this recipe with the following modifications: 1 tablespoon of mint (the last reviewer was right about the mint), white wine vinegar instead of red, 3 tablespoons of minced red onion (I think green onions are too bland), and a little kosher salt and pepper. It was awesome! I put in over broiled halibut with brown rice that had some fresh ground cumin seeds and salted pepitas mixed in after it finished cooking. The salsa tasted great on the fish and mixed in with the rice. I would definitely make it again and I'd make it for guests.
This is a good start on an intriguing idea, but it's just not there yet. I only used 1 tbsp mint, as two seemed like a lot for such a small amount of salsa, and I'm glad I did. The mint flavor was distinct; doubled, it would have been overwhelming. The olive oil gives this salsa a faintly unpleasant feel in the mouth, so I will leave it out next time. And it's missing...something. Possibly cumin, or maybe the zing of a red or orange bell pepper. I'll be using this recipe as a base for some tinkering.
I left out the mint (because I did not have any) but otherwise made this as written. Dh thought it was fine; I thought it was wonderful! It was tangy and sweet with a hint of tart and went beautifully with grilled chicken. I will definitely make this again!