it's may! it's may!!!!! hip hip hooray!
the month of may calls for fresh fruits and colorful foods. cinco de mayo is coming up here real quick...i've put together quite a spread to celebrate/to 1 up my spread from last year. coming up in a later post.
i'm currently hiding inside on a super fabulous sunny sunday. i hate to do so, but pete is jackhammering a bunch of cement at the back of our driveway and its sewww loud and unbearable. so so sorry, neighbs. i'm actually really excited about what he's doing because it will essentially widen our backyard to twice the size that it is now! just some very loud noises until then.
back to fresh fruit salsa. i'd never had pink grapefruit in a salsa so i thought to give it a whirl. i love grapefruit and didn't want it to feel left out of all the fruit salsa fun.
i personally think it added a good tartness to a type of salsa that can sometimes be way overly sweet. you hafta watch out for some mango salsas, especially store-bought...toooo sweet and swimming in sugary syrup. i also really, really love grapefruit, so i enjoyed it in this combo. if you don't fancy it, perhaps leave it out or just use a half a grapefruit. i ended up using close to a whole one since a lot of it was pulpy stuff i had to toss.
peter was only concerned that the grapefruit was sorta bitter and wasn't chopped up small enough, but i think it was because that particular grapefruit could have been sweeter. he got all the bitter bits. make sure to get a juicy, ripe, sweet pink grapefruit! best of luck to ya.
another note is that i didn't necessarily want to use red bell pepper. i wanted to use a small red chile, but couldn't find one at the store. i just used a tiny bit of the red bell for color, but would have used any other little bit of red fruit or veggie just to get that color in there. the red bell pepp flavor in there was starting to throw me off because it reminded me of the flavor combo for my tuna salad recipe, which was very veird since i was trying to channel the mango flavors. i would have used a strawberry, tomato, a cherry, plum, etc. ideally i wanted this to be a spicy red chile, and would have also used only half a jalapeño in that scenario.
Fresh Mango & Pink Grapefruit Salsa
Makes about 2 cups of salsa
Keep refrigerated // Eat within 3 days
- 1 ripe mango
- 1/4 a medium red onion, minced
- 1/4 cup cilantro, chopped
- 1 medium jalapeño, seeded and minced
- 1/2 - 1 pink grapefruit (ripe, sweet)
- 1/8 of a red bell pepper (I used this just for the red color. Would have alternately used tomato, a red chile, strawberry, etc.)
- juice of 1/2 a lime
- 1 clove garlic, minced (or 1 tsp. pre-chopped garlic)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. white vinegar
- dash of cayenne pepper
Chop and mince all fruits and veggies as instructed above. Place in a medium bowl. Add garlic, salt, pepper, cayenne, and vinegar and toss gently with spoons until everything is evenly combined. Drizzle lime juice and any remaining grapefruit juice over the top and toss again.
Keep cold or chill for 15 minutes before serving. Serve with chips, on tacos, sliders, etc!!