Monday, November 11

Grapefruit and Peanut Salsa

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Grapefruit and Peanut Salsa Recipe

By Tammy Algood Published: March 1, 2016

  • Yield: 2 cups



  1. Peel the grapefruits and separate into sections, then remove the white membrane with a sharp paring knife. Coarsely chop; discard any seeds. Transfer to a serving bowl and stir in the peanuts, lime juice, shallots, cilantro and pepper. Blend well. Cover and refrigerate at least 1 hour before serving with tacos, chicken, pork or chips.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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