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Citrus Salsa

Light, healthy citrus salsa makes a great partner for broiled or baked fish. The recipe that follows is a starting point; use any combination of citrus you like for color and flavor. Ruby grapefruit, tangerines, or minneolas can be combined with oranges, and use whatever herb best complements your fish. If you want more punch, substitute minced jalapeños for the crystallized ginger. In a totally different direction, consider using citrus salsa as a dessert sauce, pairing it with smooth, mellow panna cottas. A hint of mint would also be welcome.

4 Servings



navel or Cara Cara oranges

¼ cup

finely sliced scallions

2 Tbsp

coarsely chopped fresh parsley, cilantro, or tarragon

2 Tbsp


1 Tbsp

fresh lime juice

1 Tbsp

minced crystallized ginger


Cut a slice off the top and bottom of the oranges so they'll sit flat. Using a sharp paring knife, cut off the rind in vertical strips from top to bottom, rotating the orange as you go. Once the peel is removed, use your knife to loosen the segments by cutting on each side of the membranes to release the flesh.

Place the segments in a medium-size bowl and add the remaining ingredients, stirring gently to combine.

Let the salsa sit at room temperature for at least 30 minutes to blend the flavors. This salsa tastes best at room temperature, but it can be refrigerated, covered, for up to 4 hours before serving.


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