Tajín Citrus Salad

I was introduced to Tajín in the icy frontier of Alaska. Not exactly the first place I would expect to encounter latin cuisine.

My good friends Juan and Marie (not María) made a variation of this recipe on one of my trips to Anchorage and it has been a personal favorite ever since. The sweet and tangy citrus pairs perfectly with the salty, mildly spicy Tajín, with the lime juice trying it all together.

If you have never heard of Tajín, it is a Mexican seasoning made of dried chili peppers, salt, and dehydrated lime juice. You can find it in any Mexican grocery store and more and more I am seeing it in the "Latin/Ethnic Foods" asile of the supermarkets such as Kroger.

There are a lot of variations to this dish. I've had it it with cucumbers, oranges, mango, or a mix of any of the two. Today we are going to make it with oranges, red grapefruit, and pomelo. Pomelo (or Citrus maxima if you want to be fancy) is basically a big, mild South American white grapefruit.

If you are using mangos, or your oranges are particularly sweet you can omit the brown sugar from the mix. The sugar helps cut through some of the sour bite of the citrus fruits, especially if you are using grapefruit. This dish is a Summer favorite, but the spice of the Tajín makes it great for winter citrus as well.

Pair with WEPA, Royal Highness

Any other fruits or veggies you have tried? I'd love to hear about it in the comments below!

¡Buen provecho!