Yield: 3 cups
|1 large||Grapefruit; preferably pink|
|2 mediums||Pears; ripe|
|½ cup||Cherries or cranberries; dried|
|2 tablespoons||Red onion; finely chopped|
|½ teaspoon||Garlic; finely chopped|
|½ teaspoon||Jalapeno; finely chopped|
|½ teaspoon||Grated lime zest|
|2 tablespoons||Fresh lime juice|
1. Peel the grapefruit, removing all white pith. Carefully section the fruit then cut each section crosswise into thirds. Place in a bowl with any accumulated juices.
2. Peel and core the pears, then cut into ¼" dice. Add at once to the grapefruit to prevent discoloration.
3. Toss with the remaining ingredients.
Per Tablespoon: 11 calories, .1g fat, no cholesterol.
Source: Miami Herald Parade Magazine, 10/23/94 Typos by .\\ichele Submitted By MICHELE STEWART On 10-26-94