Spicy Grapefruit Salsa with Mint

  • 1 pink grapefruit
  • 3 scallions, thinly sliced
  • 2 TB fresh mint, chopped
  • 1 small jalapeno, seeded, minced
  • 1 TB white balsamic vinegar
  • Freshly ground black pepper
  • 2 tsp honey
  • 1 TB extra virgin olive oil

Prepare the grapefruit by slicing a thin slice from the stem and bottom ends of the fruit. Place on counter with one flat side down. Using a sharp knife, carefully cut from top to bottom, one strip at a time, exposing the pink flesh and cutting away the peel and membrane. Holding the fruit over a bowl, cut with a sharp paring knife between the sections to release the fruit and any juices into the bowl.  Discard peel and membranes.  Drain the collected juice into a small serving  bowl and combine with the remaining ingredients. Add the reserved grapefruit segments. Toss to combine. Keep refrigerated until ready to serve.