You can peel the skin off of the oranges and grapefruit or leave it on. I made it both ways and while it is nice to have all fruit meat, the skin didn’t bother me much. The easiest way to remove the thin white skin from the grapefruit and oranges so that you only get the pulp is cut them into fourths and invert them, see photo in post. Peel the peel off of the fruit and then individually get each section out of the skin. For the oranges, it can be hard because they are more delicate so cut the peel and thick white sections off and simply chop that way. Or do this for both to make it easy.
Put onion, cilantro, pepper, lemon juice, apple cider vinegar, garlic, and salt in a food processor. Pulse until chopped.
Add cleaned grapefruit and oranges to the processor and pulse a few times. I like mine chunky.
Drain the salsa with sieve and save the juice. You should get 1 cup juice. If you don’t your citrus wasn’t ripe enough. If you get less juice, then when making the cream, simply adjust the amount of cashews and lemon juice for whatever amount of citrus juice you got from the salsa. For example, if you get ½ cup citrus juice, use ½ cup plus 2 tablespoons cashews and 1 teaspoon lemon juice.
To make cream, put all the ingredients in a blender and blend on high until smooth and creamy.
Use both toppings in tacos, as a dip, in wraps, over nachos or simple devour with a spoon!
This recipe makes 2 different toppings within one recipe, EACH one makes 1 1/2 cups to total 3 cups. The serving size is 1/4 cup of EACH, so 1/2 cup total. The nutrition info includes it all, both 1/4 cup salsa and 1/4 cup cream.
You can always not make the cream if you prefer not to.
If you are not using a high speed blender, you can grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method).