Blueberry Salsa

Yield = 6 servings of grams (2 ounce)

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.

Variations: Substitute 1 sectioned orange or 1/2 cup diced ripe
mango for the pink grapefruit.


Newsgroups: rec.food.preserving 
Date: Sat, 13 Nov 1999 23:00:49 +0100