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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Travis and Jenn Bartimus
1 small pink grapefruit, peeled and cut into sections, then thirds
1 medium orange, peeled and sectioned and cut into thirds
1 cup peeled and cubed jícama
¼ cup green onions, chopped
2 serrano chile peppers, seeded and chopped
2 tablespoons fresh mint, chopped
2 tablespoons honey
Reserve ¼ cup of the combined citrus juices, from cutting citrus. Combine all ingredients, except reserved citrus juices. Mix citrus juices with honey. Pour over salsa and mix gently. Cover and refrigerate. Wonderful with grilled fish or chicken.