I attended the Citrus Harvest Festival on assignment Saturday, Feb. 12, at Washington Oaks Gardens State Park, and was pleased to find that there was a cooking-with-citrus demonstration.
I thought of how useful learning recipes with citrus would be, remembering that my grandfather usually stocks me full of more citrus than one person should eat when I visit him. (The family joke is that he thinks we might get scurvy.)
The recipe I picked to replicate is from www.floridajuice.com and was featured in the recipe book handed out at the festival.
I am normally not a fan of grapefruit (too tart), but I am a huge fan of avocados and salsa, so I thought I would give the Grapefruit Guacamole Salsa a try. It can be served with tortilla chips or as a topping for grilled meats and seafood.
Grapefruit Guacamole Salsa
What you need:
1 medium red onion, diced
1 tablespoon olive oil
1 teaspoon brown sugar
1 large Florida grapefruit, peeled, membrane removed and chopped
1-2 jalapenos, minced
1 garlic clove, minced
1 small avocado, peeled, pitted, diced
1 tablespoon minced fresh cilantro leaves
1 tablespoon Florida grapefruit juice
1 tablespoon lime juice
¼ teaspoon salt
What to do:
• Prep all produce appropriately. Place in bowl.
• Sauté onion in the olive oil until tender and beginning to become light golden. Stir in sugar and sauté until glistening.
• Place in bowl and toss in the rest of the ingredients.