Plum And Grapefruit Salsa Recipes

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BLUEBERRY GRAPEFRUIT SALSA



Blueberry Grapefruit Salsa image

This salsa goes great with barbecued salmon.

Provided by Lori North

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 15m

Yield 4

Number Of Ingredients 7

½ large pink grapefruit, peeled and membranes removed
1 cup blueberries
2 tablespoons minced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 jalapeno pepper, chopped
1 teaspoon honey

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.

Nutrition Facts : Calories 45.7 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.7 g, Sodium 1.4 mg, Sugar 8.3 g

SWEET AND SPICY SALMON WITH GRAPEFRUIT SALSA



Sweet and Spicy Salmon with Grapefruit Salsa image

Moist salmon with a sweet but savory rub that is perfectly complemented by the fresh, tart grapefruit salsa.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 35m

Yield 4

Number Of Ingredients 16

1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon finely ground black pepper
⅛ teaspoon cayenne pepper
1 ½ teaspoons brown sugar
1 pound salmon fillet
2 teaspoons Mazola® Corn Oil
2 cups grapefruit sections
⅓ cup chopped green onion
¼ cup chopped red bell pepper
¼ cup chopped fresh cilantro
1 jalapeno pepper, diced

Steps:

  • Preheat oven to 375 degrees F.
  • Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl.
  • Cut salmon into 4 portions and brush with oil. Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides.
  • Bake for 15 to 20 minutes, until fish flakes easily.
  • Coarsely chop grapefruit into bite size pieces. Combine all salsa ingredients and serve with salmon. Grapefruit salsa can be made ahead and refrigerated until ready to serve.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 16 g, Cholesterol 50.4 mg, Fat 9.3 g, Fiber 1.6 g, Protein 25.6 g, SaturatedFat 1.8 g, Sodium 199.2 mg, Sugar 13.5 g

TILAPIA WITH GRAPEFRUIT SALSA



Tilapia with Grapefruit Salsa image

Not only is tilapia a tender and attractive fish, but it's a snap to find these fillets in single serving sizes. This Test Kitchen favorite is draped in a spicy grapefruit salsa.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup unsweetened grapefruit juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/4 teaspoon grated grapefruit zest
1/8 teaspoon salt
1/8 teaspoon pepper
Dash to 1/8 teaspoon cayenne pepper
2 tilapia fillets (6 ounces each)
1/2 cup canned black beans, rinsed and drained
1/3 cup chopped pink grapefruit sections
1/4 cup chopped red onion
1 tablespoon minced fresh cilantro
1 to 2 teaspoons chopped jalapeno pepper
2 teaspoons butter

Steps:

  • For marinade, in a small bowl, combine the first seven ingredients. Set aside 1 tablespoon. Place tilapia in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat. Refrigerate for 1 hour., For the salsa, in a small bowl, combine the beans, grapefruit sections, onion, cilantro, jalapeno and reserved marinade. Cover and refrigerate until serving. , Drain and discard marinade. In a small skillet over medium heat, cook tilapia in butter for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 264 calories, Fat 6g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 369mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges

GRAPEFRUIT SALSA



Grapefruit Salsa image

Make and share this Grapefruit Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 8

1 ruby red grapefruit juice
3 green onions, sliced thinly
2 tablespoons mint
1 small jalapeno, minced
1 tablespoon red wine vinegar
ground black pepper
2 teaspoons honey
1 tablespoon extra virgin olive oil

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.

Nutrition Facts : Calories 125.2, Fat 9.2, SaturatedFat 1.3, Sodium 8.7, Carbohydrate 11.1, Fiber 1.6, Sugar 8.7, Protein 0.9

RUBY RED GRAPEFRUIT SALSA



Ruby Red Grapefruit Salsa image

From Mr. Food...he suggests serving over grilled meats or fish, or using as a dip for tortilla chips. The 4 hours cooking time is actually chilling time.

Provided by Mercy

Categories     Sauces

Time 4h20m

Yield 1 1/2 cups

Number Of Ingredients 8

1 large ruby red grapefruit, peeled, cut into sections, membrane removed, and chopped (a.k.a. supreme)
1/2 red bell pepper, minced
2 tablespoons minced red onions
1 teaspoon minced jalapeno pepper
2 tablespoons chopped fresh cilantro leaves
2 teaspoons sugar
2 tablespoons lime juice
1 tablespoon olive oil

Steps:

  • Mix the grapefruit, bell pepper, onion, jalapeño, cilantro, and sugar together in a medium bowl.
  • Combine the lime juice and olive oil (mix well) and pour over the grapefruit mixture.
  • Toss well, cover, and chill for at least 4 hours before serving.

SPICY PLUM SALSA



Spicy Plum Salsa image

Juicy plums and cucumbers mixed with fiery jalapeno chile attain just the right balance of sweet and spicy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h15m

Yield Makes 3 cups

Number Of Ingredients 9

4 to 6 firm but ripe red plums (1 pound 4 ounces), cut into 1/4-inch wedges
1 small cucumber, peeled, seeded, and coarsely chopped
2 tablespoons finely chopped fresh cilantro
1 tablespoon plus 1 teaspoon fresh lime juice, plus more if needed
1 tablespoon sugar, plus more if needed
1 teaspoon minced garlic
1 teaspoon finely grated peeled fresh ginger
1/2 large jalapeno chile (seeded if desired), minced
Coarse salt and freshly ground pepper

Steps:

  • Stir together plums, cucumber, cilantro, lime juice, sugar, garlic, ginger, jalapeno, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Adjust flavor with lime juice and sugar if needed. Refrigerate for 1 hour before serving.

PARSLEY, GRAPEFRUIT AND RED ONION SALSA



Parsley, Grapefruit And Red Onion Salsa image

Provided by Molly O'Neill

Categories     easy, weekday, condiments, dips and spreads

Time 10m

Yield Four servings

Number Of Ingredients 8

1 1/2 cups freshly squeezed pink grapefruit juice
4 pink grapefruits, peeled and cut into sections
3/4 cup minced parsley leaves
3/4 cup celery leaves
2 tablespoons fresh thyme leaves
1/2 teaspoon salt
1 teaspoon fresh ground pepper
1 small red onion, minced

Steps:

  • Put the grapefruit juice, grapefruit, parsley, celery, thyme, salt and pepper in a blender and puree until smooth. Put the salsa in a glass or ceramic bowl. Add the minced red onion. This dip can be stored in the refrigerator in a closed container for up to 2 days. Serve with nuggets of grilled salmon, shrimp or crackers.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 6 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 305 milligrams, Sugar 18 grams

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