Monday, March 26, 2012
Spring is in full swing here. Cherry trees are abloom. Last week the weather being upwards of 70's, it was starting to feel more like summer. (As my husband says: never trust a rodent with important life decisions). With the summer-like breeze coming through an open window, I couldn't help but be reminded of summer meals from last year, going picnicking, and eating freshly grilled dinner on a weekend summer night in my mom's back yard. The weather was making me crave something fruity, fresh and flavorful.
Last week we also received a box of grapefruit as part of Harry and David's fruit of the month club (courtesy of my husband's parents), which I always look forward to. And when this box arrived, the smell of fresh, ripe grapefruit was almost too tempting. Every time I passed the bowl with the fruit emanating its citrusy, slightly bitter smell I kept thinking up different recipes. A day or so later I was making an avocado salsa, and a grapefruit somehow found its way in.
Although I usually don't like dishes that mix sweet or fruity flavors with piquant or salty flavors, the recipe uses avocados and tomatoes, which are technically classified as "fruits." As a result, even my skeptical palate found that the interloping grapefruit actually complemented the other ingredients.
To prepare the grapefruit for the salsa, cut it in half crosswise. Then with a knife carefully separate the pulpy flesh from the white membrane.
Then simply lift each section with a spoon and place into a bowl.
This salsa is bursting with both flavor and color. I especially love how the individual flavors combine together: the sweet, pungent taste of cherry tomatoes, the crunchy, juicy sweetness of the yellow bell pepper, the gentle buttery taste of the avocado along with the slight bitterness and the tangy flavor of the grapefruit, all drizzled with a tad of lime juice.
We had the salsa as a snack with chips. It would also go really well with lemon-marinaded chicken breast or white fish fillets, or you can use it as a topping for tacos.
Grapefruit Avocado Salsa
You will need
1 red grapefruit
1 avocado, peeled, pitted and finely chopped
1 yellow bell pepper, cored and finely chopped
1 cup cherry tomatoes, quartered
1 tbsp finely chopped fresh cilantro
Juice of 1/2 lime
A dash of white pepper
Salt, to taste
1. Cut the grapefruit in half crosswise, then carefully slice to separate each grapefruit section from its surrounding membrane. Spoon out the sections and place in a large bowl. Repeat with the other grapefruit half and discard the remaining peel.
2. Add avocado, bell pepper, cherry tomatoes, and cilantro to the bowl with the grapefruit. Drizzle with lime juice and season with salt and pepper. Gently toss to combine. Spoon out into a serving bowl. Serve as an appetizer with tortilla chips, or as a topping for fish or chicken.