Sunrise Salsa

Holy summer freshness! This sunrise salsa has some major sweet-‘n-fruity, summery flavor going on.

I’ve had a major grapefruit obsession over the past few months. I’ve always loved them, but since getting pregnant, I need them. The sweet-tart flavor keeps me away from the sour candy I’d really like to be eating. One of my favorite things to do with grapefruit is blend it in to a smoothie — like in my Metabolism Booster Smoothie, and most recently, just a half of a fresh grapefruit, some frozen watermelon chunks, and lots of ice, blended into a granita-esque treat. You can’t taste the watermelon in it (the grapefruit is an overpowering flavor!), but it adds a bit of sweetness and makes a beautiful pink color.

I made this salsa thinking what a great fish-topper it would be, but after it was made in the AM, I couldn’t wait until dinner time to eat it. For lunch, I took some crunchy romaine leaves, and topped them with black beans, some shredded cabbage, pepper jack cheese, and this summery Sunrise Salsa. Ah-may-zing. The only thing I would change the next time is to leave off the cheese– totally unnecessary, and not the best flavor with grapefruit. I also added avocado to some wraps I made the following day, and that was a very, very good addition– creamy avocado and tangy grapefruit are a match made in summer-heaven!

Is the spring (and impending summer) making anyone else crave Mexican ALL THE TIME? I think my brain connects this time of the year with the first warm days of spring in Portland– everyone down in the city crowding any restaurant with a patio. My girlfriends and I loved Cha and El Matador on NW 23rd. Any other Portlanders out there? Can I call myself a Portlander anymore after not living there for nearly 5 years?

I can’t believe how long I’ve been away. When I moved to Kuala Lumpur from Oregon, the plan was to stay 2 or 3 years. Get some good teaching experience at an International School, travel, spend some time in Thailand. That was the plan. Never did I imagine I would fall in love with the city, find the love of my life, or begin a family here. My mom is a bit heartbroken her grandchild will be living 8,000 miles away, but she will be spending a month here getting to know him after he arrives this August. Someday, I will live closer to my family– that is the major drawback of finding “home” so far away from home.

Contents

Sunrise Salsa

A fresh, tart, and tangy salsa, perfect for dipping, and a great topper for fish or chicken!

5 from 1 vote

Print Rate

Course: Condiment

Cuisine: Mexican

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 3 cups

Calories: 98kcal

Author: Michelle Miller

Ingredients

• ▢ 2 grapefruit
• ▢ 1 1/2 cups cantaloupe cut into small chuncks (about 1/2 a small melon)
• ▢ 1-3 teaspoons jalapeno diced (depending on desired heat)
• ▢ 2 teaspoon cilantro finely chopped
• ▢ 3 teaspoons lime juice
• ▢ 1/8 teaspoon sea salt

Instructions

• Peel a section the grapefruits, cutting each section into small pieces.
• Mix the grapefruit with the cantaloupe chunks.
• Finely dice the jalapeno, and add a teaspoon at a time until it reaches desired spice. My jalapeno was very spicy, so I only added 1 teaspoon.
• Add chopped cilantro, lime juice, and sea salt.
• Serve with chips, or as a topping to chicken or fish.

Nutrition

Calories: 98kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 435mg | Fiber: 3g | Sugar: 18g | Vitamin A: 4610IU | Vitamin C: 84mg | Calcium: 43mg | Iron: 1mg

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