Blueberry Salsa

Recipe from: Victor Sack
Servings: 6 2 ounce servings

2 Tbsp 30 mL finely chopped red onion                  
1 Tbsp 15 mL finely chopped jalapeno pepper                  
large pink grapefruit
1 teaspoon honey
1 Tbsp 15 mL lime juice
1 cup 250 mL fresh blueberries

Section pink grapefruit and discard membrane. Dice grapefruit and mix with chopped onion, jalapeno pepper, honey and lime juice. Stir in blueberries last. Serve with salmon, halibut or swordfish.

<u>Variations</u>:
Substitute 1 sectioned orange or a little cup diced ripe mango for the pink grapefruit.