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4 servings, 3/4 cup (175 mL) each
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This fresh delicious salsa is wonderful served over grilled fish, chicken or pork.
To section fresh oranges or grapefruit, be sure to sharpen the paring knife first. A sharp knife is much safer to use than a dull one since it is less likely to slip while cutting. Cut a 1/2-inch-thick slice off both the top and bottom ends of the fruit. Cut the peel and white pith away from the fruit, using a downward cutting motion following the shape of the fruit. Place the peeled fruit piece on its side, then cut down along the membrane on both sides of each section to remove the fruit.
To simplify preparation, instead of sectioning the grapefruit and oranges, cut off the peel then cut fruit into 1/2-inch pieces.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.