Homemade Citrus Salsa

This is a good salsa in the Winter when so much citrus is readily available!  It is colorful, sweet and tangy.

Things start to get creative around here when I'm trying to use stuff up.  I had some grapefruit, cara cara navel oranges, lemons and cilantro that I needed to use up.   Plus I had some red pepper and green onions that I needed to use.   The grapefruit and cara cara navels weren't organic.  I had a lot of them from when our grocery store had a BOGO on the 5 pound bags of citrus.

I used:
1 ruby red grapefruit, sectioned and cut
3 cara cara navels, peeled, sectioned and cut
2 green onions, chopped
1/2 red pepper, diced
juice from one lemon
1/8 tsp. cinnamon
1/8 tsp. salt
1/4 cup cilantro leaves

I mixed them all together and put them in the fridge for a couple hours.  For dinner, I cooked fish sticks for the kids.  I put my citrus salad on top of a bed of organic spinach and iceberg lettuce and had my fish sticks on the side.  I didn't have to use any dressing on my salad.  At first, I was thinking I shouldn't have put the cinnamon into the salsa, but after a couple bites it was yummy.

Disclosure: This post contains affiliate links.

Have you ever tried a citrus salsa before?
If so, what do you eat it with?


  1. Wow, this looks delicious! I have never tired this before. Pinning and tweeting to share! Thanks again for sharing your posts with us this week!

    1. Thank you Laurie! It was really yummy. Hope if you try it, you enjoy it!

  2. I have never tried citrus salsa, although I have tried mango salsa and love it. I will have to give this a try. Thanks for sharing on Fitness Fridays.

  3. Not something I've ever tried but it has cinnamon in so it sounds like a winner! Hopefully I'll have time to give it a try soon :)

  4. Who can resist these yummy ingredients! I am the one who eats all the salsa when I go to Mexican restaurants and I have to ask for me. Thank you for sharing your Homemade Citrus Salsa recipe with us at the Plant-Based Potluck Party! Thank you so much for sharing your delicious gems and for partying with us! All the best, Deborah


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