Recipe - Citrus And Pineapple Salsa

1 One fourth pound Fresh Fennel
1 teaspoon Grated Orange Rind
One fourth teaspoon Salt
1/8 teaspoon Pepper
One fourth teaspoon Fennel Seeds Crushed
One fourth cup Unsweetened Orange Juice
1 tablespoon Olive Oil
1 Seedless Oranges, Each
Peeled & Cut Crosswise
Into 8 Slices
2 Pink Grapefruit, Each
Peeled & Cut Crosswise
Into 4 Slices
1 small Purple Onion Sliced Rings
1 small Head Radicchio

Trim Outer Leaves From Fennel; Reserve 1 T. Feathery Leaves. Cut Fennel
Bulb in Half Crosswise & Then Lengthwise Into Thin Slices. Combine Fennel
Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange
Juice & Oil in A Medium Bowl, Tossing Gently. Cover & Chill. Drain,
Reserving Liquid.
Spoon Fennel Mixture Into Center Of A Round Serving Platter. Arrange
Oranges & Grapefruit Around Fennel Mixture; Top With Onion. Place Radicchio
Around Outside Of Platter, Tucking Leaves Under Orange & Grapefruit Slices.
Drizzle With Reserved Orange Juice Mixture.
(Fat 2. Chol. O.)