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

1. 1. Combine all ingredients, tossing well. Can be made up to 24 hours before serving. Serves 8 to 10 as a condiment