As we’ve established on these pages, I’m a cheap date. I don’t need flowers or chocolate to make my day. But I am a sucker for a new ingredient. So, when Jedd brought me home an ugli fruit the other day I couldn’t wait to use it.
In case you’ve never heard of these guys before (and I hadn’t) they’re a grapefruit, nectarine and orange hybrid.
I generally mock the term “twofer,” but this is a “threefer” that I can get behind.
They’re also easy to work with, because they have large segments. Because of that, all you need to do is slice an ugli fruit segment down the middle and it easily turns inside out – releasing its juice and fruit.
I have to warn you, this isn’t the cleanest recipe in the world to make. My hands were coated with juice almost immediately (especially after peeling the mango) but the final product was totally worth it. The salsa is flavorful, spicy and fresh.
The salsa is also great on chicken or as a spicy breakfast salad.
Ugli Fruit and Mango Salsa
Makes about 3 cups.
1 ugli fruit
½ a small red onion, diced
¼ cup of chopped cilantro
3 tablespoons of diced pickled jalapenos
1 tablespoon of pickled jalapeno juice
1 tablespoon of lime juice
Peel the mango and chop around the seed. Dice the mango and place the pieces in a bowl. Peel the ugli fruit, and divide the segments. Slice the segments vertically and turn them inside out. Scoop out the ugli fruit into the bowl with the mango. Add the onion, cilantro, jalapeno, and the juices.
Stir well to combine. Refrigerate for an hour to let the flavors meld.
(Photos by Launie Kettler)