Ingredients
Instructions
Prep the Fruit
Segment the grapefruit by cutting off the top and bottom, then slicing away the peel and pith. Carefully cut between the membranes to release the segments. Chop these into bite-sized pieces.
Combine
In a medium bowl, combine the chopped grapefruit, pomegranate arils, diced red onion, and minced serrano.
Toss and Chill
Add the cilantro, lime juice, and olive oil. Toss gently to avoid crushing the pomegranate seeds. Season with salt and let the salsa sit for 5–10 minutes to allow the flavors to fully mingle.
Plating & Garnishing
Spoon over crispy cauliflower tacos. The vibrant pink and red colors make this a beautiful visual addition to any winter table.