Texas Rio Star Grapefruit and Mint Salsa

TexaSweet Citrus Marketing, Inc.
  • Yield: 4 to 6 servings


2-- Texas Rio Star Grapefruit, sectioned (reserve 2 tablespoons juice)
1-- (4-ounce) jar diced pimento, drained
12-- fresh mint leaves, sliced into chiffonade
1-- fresh jalapeno, minced
3tablespoons extra virgin olive oil
-- Salt to taste


  1. Cut the grapefruit sections into chunks and set aside. Rinse and dry mint leaves. Stack the leaves and roll them starting with the bottom of the leaves, into a tight roll.  Slice the roll to createthin strips or ribbons. Set aside.
  2. In a large mixing bowl, combine grapefruit sections, mint ribbons, pimento and jalapeño. 
  3. In a small mixing bowl, whisk together 2 tablespoons reserved grapefruit juice and olive oil. Pour over grapefruit mixture and toss to coat.  Season with salt.  Serve at room temperature over grilled fish, chicken or pork. Makes 2 to 3 cups of salsa