Time 15m Yield 4 Number Of Ingredients 7 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.
Time 15m Yield 1 1/2 cups Number Of Ingredients 8 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.
Time 15m Yield 1-1/2 cups. Number Of Ingredients 9 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.
Time 15m Yield 4 Number Of Ingredients 7 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.
More about “blueberry grapefruit salsa recipes”
Time 10m Yield 4 serving(s) Number Of Ingredients 7 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.
