Plum And Grapefruit Salsa Recipes

GRAPEFRUIT SALSA

Steps:

• 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.

RUBY RED GRAPEFRUIT SALSA

Steps:

• Mix the grapefruit, bell pepper, onion, jalapeño, cilantro, and sugar together in a medium bowl.
• Combine the lime juice and olive oil (mix well) and pour over the grapefruit mixture.
• Toss well, cover, and chill for at least 4 hours before serving.

SPICY PLUM SALSA

Steps:

• Stir together plums, cucumber, cilantro, lime juice, sugar, garlic, ginger, jalapeno, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Adjust flavor with lime juice and sugar if needed. Refrigerate for 1 hour before serving.

PLUM-AND-GRAPEFRUIT SALSA

Steps:

• Using a knife, remove the peel and pith from the grapefruit and discard. Cut the sections out from between the membranes and cut each section in half lengthwise.
• Transfer to a medium bowl and add the plums, jalapeno, ginger, cilantro and mint. Toss and season with salt and pepper.
• Let sit at room temperature for at least half an hour and up to 1 hour. Serve with grilled chicken, seafood or tortilla chips. (Can be covered and refrigerated for one day.)