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Serve this deliciously fresh salsa over grilled fish, chicken or pork.
Cut a 1/2-inch-thick slice off both the top and bottom ends of each piece of fruit. Cut the peel and white pith away from the fruit, using a downward cutting motion following the shape of the fruit. Place the peeled fruit piece on its side, then cut down along the membrane on both sides of each section to remove the fruit.
To simplify preparation, instead of sectioning the grapefruit and oranges, cut off the peels then cut the fruit into 1/2-inch pieces.
The colorful oranges add a good source of vitamin C to this versatile salsa.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.