1 large red grapefruit
1 medium lime
1 small jalapeño pepper, seeded and minced
1/4 cup chopped cilantro, packed
1 large ripe mango, peeled, pitted, and cut into 1/2-inch cubes
1 small jicama (about 1/2 pound), peeled and cut into 1/2-inch cubes
1. Peel grapefruit. Holding over a medium glass bowl, use a very sharp, small paring knife to cut sections of grapefruit away from membranes, letting sections fall into bowl. Set aside remaining membrane.
2. Drain grapefruit juice into a large glass bowl. Hold grapefruit membrane over bowl and squeeze with your hands to extract juice. Discard remaining membrane.
3. Whisk lime juice, jalapeno pepper and cilantro into grapefruit juice. Add mango and jicama and stir to mix.
4. Cut grapefruit sections in halves or thirds, making them about 1/2-inch each. Add to mango and jicama, and carefully mix. Season to taste with salt, and serve immediately.