Grapefruit and Mint Salsa

Grapefruit and Mint Salsa
  • 2 cups
  • 0:20 Preparation
  • 0:00 Cooking
  • 0:20 Total Time


Add all
  • 2

    grapefruit, peeled and sectioned, reserve 2 tablespoon (30 ml) juice

  • 1

    small jar pimento, drained, diced

  • 12

    fresh mint leaves

  • 1

    fresh jalapeño, minced

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • salt to taste


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 create thin strips or ribbons. Set aside.

In a large mixing bowl, combine grapefruit sections, mint ribbons, pimento and jalapeño. In a small mixing bowl, whisk together 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.

Tips: Wear plastic or rubber gloves when mincing the jalapeño. For a milder flavor, remove seeds.

Source: Texas Sweet

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007