Blueberry 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.

BLUEBERRY SALSA

Steps:

• Section pink grapefruit and discard membrane.
• Dice grapefruit and mix with remaining ingredients.
• Mix well and refrigerate for at least an hour before serving.

BLUEBERRY SALSA

Steps:

• Place blueberries in a food processor; pulse five times or until coarsely chopped. Transfer to a small bowl; stir in remaining ingredients. Refrigerate until serving.

BLUEBERRY GRAPEFRUIT SALSA

Steps:

• Dice grapefruit into blueberry-size pieces and transfer to a large bowl. Add blueberries, onion, cilantro, lime juice, jalapeno pepper, and honey; mix well.