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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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I'm a transplant here from Wisconsin. Even after 20 years, I still can't get enough of our wonderful local citrus. This is one way to work it into a main dish. The combination of tangy fruit, spicy jalapeno and distinctive cilantro is perfect over any meat, poultry or fish. We also dip into it with chips. Ingredients:
1 medium grapefruit |
1 large navel orange |
1 each medium green, sweet red and yellow pepper, chopped |
1 medium tomato, seeded and chopped |
1 jalapeno pepper, seeded and chopped |
3 tablespoons chopped red onion |
1 tablespoon minced fresh oregano |
1-1/2 teaspoons sugar |
1/2 teaspoon salt |
Directions:
1. To section grapefruit and orange, cut a thin slice off the bottom and top of each. Place each fruit cut side down on a cutting board. With a sharp knife, remove peel and white pith. Slice between the membrane of each section and the fruit until the knife reaches the center; remove sections.
2. Place sections in a large bowl; stir in the remaining ingredients. Cover and refrigerate for at least 2 hours. Yield: about 5 cups.
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