Grapefruits are bright spots in an otherwise meh time of year for fresh produce. They’re an ideal combo of sweet and tart that’s loaded with vitamin C, potassium, and fiber. Plus, they keep well in the refrigerator for a few weeks.
Here, our chefs have shared a simple and flavorful salsa thatcan easily wake up any your chicken/fish dishes, or be eaten with chips.
- 1 cup black beans, cooked and rinsed
- 2 cup grapefruit, diced
- ½ cup red onions, diced
- ½ cup poblano peppers, roasted and diced
- ¼ cup cilantro, chopped
- ¼ cup honey or agave
- 1 each garlic clove, minced
- salt and pepper
Toss all ingredients together and add salt-pepper to taste
Chef Tips:
- Grapefruits are great juicing. Bring the fruit to room temperature for easy squeezing.
- When buying, look for signs of a ripe and juice fruit: heavy for its size, with taut and shiny skin.
- Half a medium-size grapefruit packs about half the full daily recommended dose of vitamin. Lycopene, an antioxidant also found in tomatoes, provides the rose hue.