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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Nut-Crusted Sole with Citrus Salsa 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 |
Directions:
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. 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. 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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