Plum-and-Grapefruit Salsa

• 2 grapefruits
• 8 plums, halved, pitted and thinly sliced
• 1 jalapeno, finely chopped
• 1 tablespoon finely chopped ginger
• 3 tablespoons coarsely chopped cilantro
• 1 tablespoon coarsely chopped mint
• Kosher salt and freshly ground pepper to taste

1. Using a knife, remove the peel and pith from the grapefruit and discard.
2. Cut the sections out from between the membranes and cut each section in half lengthwise.
3. Transfer to a medium bowl and add the plums, jalapeno, ginger, cilantro and mint.
4. Toss and season with salt and pepper.
5. Let sit at room temperature for at least half an hour and up to 1 hour.
6. Serve with grilled chicken, seafood or tortilla chips.
7. (Can be covered and refrigerated for one day.)

grapefruits, ginger, cilantro, mint, kosher salt

Taken from cooking.nytimes.com/recipes/8384 (may not work)