Spring is here! Spring is here! In the deep South, at least my region of it, that means rain, rain, and more rain.  But, sometimes there are brief glimpses of sunlight.  I love it.  The sun, and the rain… at least sometimes. Ha! Anyways, this salsa reminds me of sunshine.  It’s bright and refreshing.

Citrus & Avocado Salsa | Make some new and unexpected

It would be best served on broiled, grilled, or blackened fish (or chicken – like jerk chicken, oh my!) it is also good straight up!  It’s citrusy and complicated. Every bite has another twist, texture, and taste.  We enjoyed it and I hope you do too.

Citrus & Avocado Salsa | Make some new and unexpected

ORANGE & AVOCADO SALSA

  • 3 cups orange sections, chopped (about 4)
  • 2 1/2 cups pink grapefruit sections, chopped (about 2 large grapefruit)
  • 1/4 cup minced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced jalapeño pepper
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1 diced peeled avocado, ripe

DIRECTIONS: Combine all ingredients in a bowl, toss gently.  Serve immediately.  Refrigerate leftovers and use quickly – the citrus juice will help prolong the browning of the avocado.

To make ahead omit avocado and cilantro until ready to serve.

3 citruses cut with buttery avocado = a whole new kinda dip!  Or a fresh new way to serve up some Salmon or Grilled Tuna – that’s my vote at least!

Citrus & Avocado Salsa | Make some new and unexpected

Here’s to new things,

ApronClad

From The New Way to Cook Light pg. 18 | CTB

Kitchen 101 | Sectioning citrus fruit aka making suprémes.

P.S.  Here is a short tutorial on doing your own supremes for the best version of this salsa or for your other citrus sectioning needs:

Kitchen 101 | Sectioning citrus fruit aka making suprémes.

Using a sharp knife you can easily manipulate cut off the ends of the fruit. Cut off enough to reveal a clear circle of fruit on each end.

Kitchen 101 | Sectioning citrus fruit aka making suprémes.

Stand fruit on one of its cut ends. Cut away a section of the peel and pith, cutting down from the top to the cutting surface. Be sure to remove enough peel to reveal the fruit — this first cut will serve as your guide for the rest.

Kitchen 101 | Sectioning citrus fruit aka making suprémes.

Continue to cut off peel around fruit. Some fruit will be removed in order to remove the peel and pith in their entirety. If you’re feeling ambitious you can try and cut as closely to the peel as possible or not.. your choice! Just be careful in your knife wielding – that is numero uno here.

Kitchen 101 | Sectioning citrus fruit aka making suprémes.

Hold peeled fruit in your hand (over a bowl to collect juices, if you like). Cut along the membrane separating the fruit from the next section, cutting all the way to the center of the fruit; repeat on the alternate side – releasing the section of membrane free citrus.  Bam you got a “supreme”!

Kitchen 101 | Sectioning citrus fruit aka making suprémes.

Repeat with the section of fruit next to the one  just removed, cutting between the membrane next to the now-removed section and the next section. Continue with remaining sections. You will end up with a juicy handful of citrus innards in your hand. Squeeze the juice over the sections, if you like, and discard remains.

Kitchen 101 | Sectioning citrus fruit aka making suprémes.

You will get faster as you go and get comfortable – just remember to be safe and enjoy the sticky and fragrant process! 🙂
Plus you are removing all that is bitter and distracting from the fruit, yielding a sweeter and softer ingredient.

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