Four-Citrus Golden Pico de Gallo with Mint

Four-Citrus Golden Pico de Gallo with Mint

Instead of the typical tomatoes, this pico uses citrus fruits – oranges, blood oranges, and pink grapefruit – to provide the juicy acidic component necessary in this dish, which is almost as much salad as it is condiment. It provides a nice, light, refreshing balance to the other foods on the plate, and, because its components are not only golden and sweet, but round, is surely lucky. I do keep the jalepeno and onion traditional in pico, but I swap out fresh mint for the cilantro. You can go ahead and swap it back, or combine the mint with cilantro; you can also add some diced yellow sweet peppers or yellow cherry tomatoes. However, around the time when you are throwing a New Year’s brunch, it is unlikely that tomatoes of any kind will be at their best… But the citruses? December-January is their moment. You might even be able to find a pomello; if so, substitute it for one of the grapefruits.

2 large, juicy navel oranges, peeled, seeded and sectioned, diced
2 grapefruits, preferably ruby red, peeled, seeded, and sectioned, as much white pith as possible removed, diced
1 large red onion, finely diced
1 yellow bell pepper, seeded and finely chopped
1 green chile; jalapeno or Serrano, finely diced ( leave seeds in if you like heat; remove them if you want it milder)
leaves from one bunch fresh mint, preferably spearmint, stripped from the stem, and finely diced
1-2 limes, halved
1 to 2 teaspoons agave or maple syreup
pinch of sea salt