Grapefruit and Carrot Salsa

Grapefruit and carrot Salsa

Citrus salsa is a great alternative to the usual one.

Grapefruit can be tangy or bitter, depending on which one you get. Usually, the pinker the sweeter and the whiter the bitter. This one I cut open was right in the middle and delicately sweet. Mixing citrus and vegetables is a bit hit-or-miss. There is much more to garnishing than lemon or lime juice, which is usually added to dressings. However, the grapefruit in this salsa became the center of attention.

I remembered having a dish like this in a Mexican restaurant, very fresh and sweet. It may have had avocado in it, but it surely had grapefruit. It had a bit of sugar in it, also. Carrots are naturally sweet, too, so it complimented the citrus nicely. And as always, there was fresh cilantro. I had dried cilantro, of course, but it was still tasty. I just let it marinate a bit so the juices form the grapefruit reconstituted the leafy bits. I also did not have red onion, which is much better than the white I used because of the bite. Green peppers can be for the sweet at heart, jalapenos for the spicy ones.

Feel free to make your own variations!

Grapefruit and Carrot Salsa

GRAPEFRUIT and CARROT SALSA

1/2 grapefruit pulp, chopped
1/8 onion, red or white, chopped
1 green pepper, sweet or jalapeno, chopped
1/2 carrot, shredded
1 tsp lemon juice
1/2 tsp cilantro
1/2 tsp of sugar
salt, as desired

1. Add all ingredients together and let marinate 10 minutes before serving with toasted flour tortillas, chips, or pitas.