- 2 Texas Red Grapefruit
- 2 tablespoons white wine
- ¼ cup vegetable oil
- 1 garlic clove, minced
- ¾ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 2 small jalapeno peppers
- 4 swordfish steaks, 6 to 8 ounces each
- 1 teaspoon margarine (or butter)
- 2 tablespoons chopped fresh cilantro
Juice one grapefruit; measure ½ cup juice. Reserve other grapefruit for sections. In a medium bowl, combine juice, wine, oil, garlic, spices and salt; mix well. Set aside 3 tablespoons of marinade for basting during grilling of swordfish.
Remove seeds and membrane from jalapenos and cut into ½ inch pieces; add to remaining marinade. Place swordfish in a 10-inch round pie plate or shallow dish. Pour marinade over swordfish. Cover and refrigerate at least one hour.
To prepare for grilling, heat the grill or coals. Peel and section remaining grapefruit; set aside.
Drain marinade from dish into a saucepan. Stir in cornstarch and margarine stirring well. Bring mixture to a boil, and cook over medium heat 1 to 2 more minutes or until thickened. Remove peppers. Stir in cilantro. Keep sauce warm.
Grill swordfish about 10 minutes per inch of thickness or until done, basting with the reserved marinade (not the cooked sauce), turning occasionally.
To serve, place swordfish on a platter or serving plates, spoon a few tablespoons sauce on swordfish and garnish with a few grapefruit sections.
Swordfish Southwestern with Texas Citrus & Cilantro Sauce makes 4 (362 gm.) servings. Each serving contains: 440 calories, 21 gm. fat, 95 mg. cholesterol, 510 mg. sodium and 2 gm. dietary fiber.
*Nutritional Analysis software for this recipe is provided by: The Food Processor Nutrition Analysis Software from ESHA Research, Salem, OR.
- 2 pork tenderloins
- 2 tablespoons olive oil
- 2 tablespoons Grey Poupon mustard
- 2 tablespoons black pepper
- 4 tablespoons coriander seeds
- ½ cup chopped parsley
- ½ cup fresh squeezed Texas Orange Juice
- Texas Red Grapefruit Chutney (see below)
Lightly brush tenderloins with olive oil. Brush 1 tablespoon of mustard on each loin (cover all sides). In a separate bowl mix pepper, coriander and parsley. Spread herb mixture onto a cutting board and gently roll the mustard covered tenderloin through the herbs. Bake in the oven at 350 degrees and cook until 140 degrees internal temperature. (Around 20 minutes per pound.) While the tenderloin is roasting, brush both pieces twice with orange juice. Serve on a bed of field greens with fresh slices of citrus. Pour chutney over the meat. Makes 4 servings.
Texas Red Grapefruit Chutney
- 1 cup distilled white vinegar
- ¾ cup white granulated sugar
- ½ cup brown sugar
- ½ cup grapefruit juice
- ½ teaspoon salt
- 1/3 cup dark raisins
- 1/3 cup golden raisins
- 1/3 cup currants
- ½ serrano pepper seeded
- 1 medium grapefruit sectioned and chopped
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ cup sliced purple onion
Add all liquids, sugars, salt and spices and bring to a boil. Add fruit and onions and reduce to simmer. Simmer until thickened and desired consistency.
- 1 ½ pounds of medium or large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- ¼ teaspoon cayenne pepper
- 1 minced garlic clove
- Caribbean Gusto (see below)
Heat oil and add cayenne pepper and garlic over medium heat. Add shrimp and cook until firm. Place on dish and top with salsa. Makes 4 servings. Caribbean Gusto
- 1 medium Texas Red Grapefruit (peeled, sectioned and chopped)
- 1 large Texas Orange (peeled, sectioned and chopped)
- 1 medium mango
- 1 medium avocado
- 1 medium tomato (seeded and chopped)
- 1 serrano pepper (seeded and minced)
- 2 tablespoons chopped red onion
- 1 tablespoon chopped fresh cilantro
- 1 teaspoons sugar
- ¼ teaspoon salt
- juice of one lime
Combine fruit, avocado, tomato, pepper, onion, cilantro, seasonings and lime juice in a medium mixing bowl. If desired, drain juices before serving. Excellent when added to chicken, seafood dishes or prepared as a light snack with chips. Makes 4 servings.
Nutrition Per Serving: Calories-500; Fat-24gm; Cholesterol-315mg.; Sodium-490mg.; Dietary Fiber-6 gm.
- 2 lbs. lean ground beef
- 2 eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon parsley flakes
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed (optional)
Place all of the above ingredients in a bowl and mix thoroughly. Shape into 30 to 40 small balls and place on a shallow baking pan. Bake in a 375° oven for 20-25 minutes. Drain and place in a chafing dish. Cover meatballs with fruited sauce.
Sauce
- 1 ½ cups brown sugar, packed
- 3 tablespoons cornstarch
- 1 cup water
- 1 cup white vinegar
- 2 tablespoons soy sauce
- 1 cup Texas Orange, peeled and sectioned (4- 6 oranges)
- 1 cup Texas Red Grapefruit, peeled and sectioned (2-3 grapefruit) parsley to garnish
In a saucepan measure brown sugar and cornstarch. Mix well. Add water, vinegar and soy sauce. Bring to a boil, stirring until thick over medium heat. Add Texas Red Grapefruit and Texas Orange sections and pour over meatballs. Garnish with fresh chopped parsley. Serve with rice or pasta.
Nutrition per entire recipe: Calories-4500; Fat-155g; Cholesterol-625mg; Sodium-5380mg; Carbohydrate-593g; Protein-186g
- ½ cup butter or margarine
- 2 teaspoons curry powder
- 1 teaspoon ginger
- ¼ teaspoon salt
- 12 chicken drumsticks
- 4 Texas Red Grapefruit
- ¾ cup bottled chutney
In shallow baking dish, melt butter with curry, ginger and salt. Arrange chicken in pan, turning to coat on all sides. Bake in 400-degree oven, 20 minutes. Turn chicken; bake 20 to 30 minutes more, or until tender. Meanwhile, cut half-inch slice off top and bottom of each grapefruit; then cut each into 3 thick slices, leaving peel on. Heat chutney in skillet, until bubbly. Arrange grapefruit slices in pan. Glaze each side about 2 minutes. Arrange glazed grapefruit on plate, with drumstick on top. Serve at once. Makes 6 servings.
Note: To make easy gravy, deglaze pan juices with water or white wine. Add splash of lemon juice, salt and pepper. Thicken with cornstarch/water paste, if desired.
Nutrition Per Serving: Calories-480; Fat-28g; Cholesterol-135mg; Sodium-400mg; Carbohydrate-26g; Protein-30g
- 2 to 3 Texas Oranges
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 4 red snapper filets (about 2 pounds)
- 3 tablespoons butter
- 2 tablespoons sliced almonds
Grate 1 ½ teaspoons peel from oranges and set aside. Peel and section oranges, reserving juice. Drain sections well. Combine 3 tablespoons orange juice, peel, soy sauce, sugar and oil in a 13x9x2-inch baking dish. Place filets in dish, turning to coat well. Cover and let stand at room temperature at least 30 minutes. Turn fish skin side down. Bake at 400 degrees for 18 to 20 minutes or until fish flakes easily with fork, basting occasionally with pan juices. While fish bakes, melt butter in a small skillet. Add almonds and saute until golden brown. Stir in orange sections; heat through. Transfer snapper to a serving platter. Spoon orange sauce over filets and serve at once. Yield: 4 servings.
Nutrition Per Serving: Calories-350; Fat-14g; Cholesterol-70mg; Sodium-570mg; Carbohydrate-9g; Protein-44g
- 2 Texas Red Grapefruit
- 2 kiwifruit
- 2/3 cup apricot preserves
- 2 teaspoons reduced sodium soy sauce
- 3/4 teaspoon cornstarch
- 1/2easpoon ground ginger
- 4 boneless, skinless chicken breasts
- lemon & pepper seasoning salt
- 2 tablespoons margarine
- 2 garlic cloves, minced
Prepare zest for garnishing by using a citrus zester, or grate the peel of one grapefruit. Reserve. Cut one fruit in half, squeeze and measure 1/4 cup juice. Peel and section the second grapefruit. Peel and thinly slice the kiwis. Arrange grapefruit sections and kiwi alternately around the rim of a serving platter. Set aside. In a small bowl, combine the grapefruit juice, preserves, soy sauce, cornstarch and ginger, stirring to mix well. Season skinless chicken breasts with lemon & pepper seasoning salt. Melt the margarine in a large skillet. Place chicken in skillet and cook over medium heat about 5 minutes; turn and cook an additional 5 to 6 minutes or until chicken is done. Remove chicken and keep warm. Add garlic and saute about 30 seconds. Stir in apricot mixture, stirring until sauce is thickened - about 1 minute. To serve, place chicken on platter and spoon some of the sauce over the chicken. Serve remaining sauce in a pitcher. Garnish chicken with grapefruit zest. Serve immediately. Makes 4 servings.
Nutrition Per Serving: Calories-546; Fat-12g; Cholesterol-146g; Fiber-3g; Sodium-367mg
- 3 Texas Red Grapefruit
- 2 cups cooked, chopped turkey or chicken
- 1/2 cup chopped celery
- 3 tablespoons sliced green onion
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 4 drops hot pepper sauce
- 1/2 cup mayonnaise
Halve 2 of the grapefruit. With curved knife, loosen and remove sections to bowl. Squeeze remaining juice; reserve for another use. Pull out and discard membrane from shell. Arrange shells on tray. Add remaining ingredients to bowl; toss to blend. Spoon salad into shells, dividing evenly. Peel and section remaining grapefruit; use sections for garnish. Chill until serving time. Makes around 4 servings.
Nutrition Per Serving: Calories-340; Fat-20g; Cholesterol-90mg; Sodium-2020mg; Carbohydrate-24g; Protein-20g
Start with toast, English Muffins, or bagels. Arrange three or four Texas Red Grapefruit sections on top, then choose from among the following toppings.
Texas Toast Toppings
Crunchy
- ½ cup whole wheat flake cereal, crushed
- ¼ teaspoon cinnamon
- 2 tablespoons maple-flavored syrup
- 12 Texas Red Grapefruit sections
- 4 English Muffin halves, toasted
Combine cereal, cinnamon, and syrup; set aside. Arrange 3 grapefruit sections on each muffin half; top each with 1 tablespoon cereal mixture. Broil until crunchy and lightly browned. Yield: 4 servings. *Note: Sprinkle 2 tablespoons of this topping over a grapefruit half and broil until browned for a delicious change.
Nutrition Per Serving: Calories-110; Fat-0.5g; Cholesterol-0mg; Sodium-190mg; Carbohydrate-23g; Protein-3g
Nutty
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons butter or margarine, softened
- ½ teaspoon grated orange peel
- 2 tablespoons sliced almonds
- 12 Texas Red Grapefruit sections
- 4 English Muffin halves, toasted
Combine the first three ingredients in a small bowl; blend until smooth. Stir in almonds. Arrange three grapefruit sections on each English Muffin half; crumble about 1 ½ tablespoons almond mixture over each. Broil until bubbly. Yield: 4 servings.
Nutrition Per Serving- Calories-180; Fat-8g; Cholesterol-5mg; Sodium-200mg; Carbohydrate-25g; Protein-3g
Fruity
- ½ cup Texas Red Grapefruit sections
- ½ (8 ounce) package cream cheese, softened
- ¼ cup crushed pineapple, well drained
- 2 tablespoons finely chopped dried apricots
- ½ small banana, mashed
- ½ teaspoon sugar
- ¼ teaspoon vanilla
- Raisin bread slices, toasted
Nutrition Per Serving- Calories-45; Fat-3g; Cholesterol-10mg; Sodium-30mg; Carbohydrate-4g; Protein-1g
Chop grapefruit into bite sized pieces; drain well. Combine cream cheese, pineapple, apricots, banana, sugar, and vanilla; blend until smooth. Fold in grapefruit pieces. Cover and chill overnight. Serve on toast. Yield: 1 cup spread.
Grapefruit Syrup:
- 4 Texas Red Grapefruit
- 1 cup sugar
- 1 tablespoon lemon juice
Pancakes:
- 2 teaspoons baking soda
- 2 cups buttermilk
- 2 eggs, unbeaten
- 2 cups flour
- 1 ½ teaspoons salt
- 2 tablespoons melted butter
To make syrup:
Peel 3 grapefruit; then remove sections, discarding membrane. Drain off juice from sections into measuring cup. Set sections aside. Juice remaining grapefruit to make 1 cup juice. Pour juice into saucepan. Add sugar; bring to boil. Simmer 10 minutes. Cool. Add grapefruit sections and lemon juice. Pour into pitcher.
To make pancakes:
Dissolve baking soda in buttermilk in large bowl. Add remaining ingredients, stirring lightly (batter will be lumpy and streaky). Drop by spoonfuls on hot, lightly oiled griddle, turning as soon as little bubbles begin to break on surface. Serve at once with fresh grapefruit syrup. Makes 12 pancakes and about 2 cups syrup. Note: Instead of sectioning the grapefruit, halve them. Then with serrrated grapefruit spoon or knife, lift out sections; squeeze juice from halves.
Nutrition Per Serving: Calories-270; Fat-4g; Cholesterol-45mg; Sodium-630mg; Carbohydrates-49g; Protein-10g
- 1 tablespoon butter or margarine
- 2 eggs
- ½ cup all-purpose flour
- ½ cup milk
- 1 tablespoon sugar
- 2 cups Texas Red Grapefruit sections, well drained maple syrup
Coat a 9-inch pie plate with vegetable cooking spray. Add butter. Place in a 425 degree oven just until butter melts. Combine eggs, flour, milk and sugar in a bowl; beat until smooth. Pour into prepared pie plate. Bake at 425 degrees for 12 to 15 minutes or until puffed and golden. Spoon grapefruit sections into center of pancake. Serve immediately with maple syrup. Yield: 4 servings.
Nutrition Per Serving: Calories-170; Fat-4g; Cholesterol-5mg; Sodium-85mg; Carbohydrate-28g; Protein-5g
- 2 Texas Red Grapefruit
- 1 cup old fashioned oats
- 1/2 cup butter or margarine
- 1 cup sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs, beaten
- 1 1/3 cups all-purpose flour
- 1 teaspoon soda
- 1/2 teaspoon cinnamon
- vanilla or fruit-flavored yogurt or whipping cream (optional)
Peel and section grapefruit over bowl, reserving juice. Set sections aside. Measure grapefruit juice and add water to equal 1 ¼ cups liquid. Bring liquid to a boil in a saucepan. Remove from heat and stir in oats and butter; let stand 20 minutes covered. Combine remaining ingredients except yogurt in a mixing bowl. Stir in oats mixture, blending well. Pour into a greased 13x9x2 inch baking pan. Bake at 350 degrees for 35 minutes. Serve warm or cool, topped with yogurt or whipped cream and grapefruit sections. Makes 10-12 servings.
Nutrition Per Serving: Calories-260; Fat-8g; Cholesterol-10mg; Sodium-200mg; Carbohydrate-45g; Protein-3g
- 4 to 5 TexaSweet Oranges
- 2 cups biscuit mix*
- 2 tablespoons sugar
- ¼ teaspoon nutmeg
- 1 egg
- hot syrup
- 1/3 cup orange marmalade
- 2 tablespoons lemon juice
- 1 tablespoon port wine (optional)
- whipped cream (optional)
Butter a 1 ½ quart mold. Slice 1 unpeeled orange. Cut slices in half and arrange decoratively in mold. Juice and strain remaining oranges to make one cup. In mixing bowl, blend biscuit mix, sugar, nutmeg, egg and 2/3 cup of the juice only until blended. Pour batter into mold. Cover completely with foil, folding ends of foil securely around mold. Set mold on rack in large pot. Add 2-inches of water; cover pan and steam 25 minutes. While cake steams, be sure that water maintains a steady low boil. Mix reserved 1/3 cup orange juice with remaining hot syrup ingredients in small saucepan. Simmer 10 minutes. When cake is done, invert on serving plate. Remove pan. Drizzle hot syrup over hot cake. Let cool 5 minutes. Cut in wedges and serve warm, topped with whipped cream.
Makes 6 servings.
*To measure biscuit mix for this recipe: spoon lightly into cup. Level off with spatula. Nutrition Per Serving: Calories-140; Fat-1.5g; Cholesterol-0mg; Sodium-110mg; Carbohydrates-31g; Protein-2g
- 3 ½ cups fresh squeezed Texas Red Grapefruit juice
- ¼ cup lemon juice
- 7 cups sugar
- 2 (3 ounce) pouches liquid pectin
- red food coloring (optional)
Combine all ingredients except the liquid pectin. Bring to a rolling boil for one minute. Remove from heat and quickly skim off any foam. Stir in the liquid pectin. Add 6 to 8 drops red food coloring. Ladle into hot sterilized jars and cover with lids and rings. Process jars in boiling water for about 5 minutes to seal. Makes 6 jars.
Nutrition per jar: Calories-960; Fat-0g; Cholesterol-0mg; Sodium-5mg; Carbohydrates-248g; Protein-1g
- 2 to 3 fresh jalapeno peppers, seeded and minced
- 1 jar (4 ounces) pimentos, well drained
- 5 tablespoons minced green bell pepper
- 1 ½ cups freshly squeezed Texas Orange juice
- 1 cup white wine vinegar
- 6 ½ cups sugar
- 3 (3 ounce) packages liquid fruit pectin
Combine all ingredients except pectin in large kettle or Dutch oven. Stir well. Bring to hard rolling boil, and boil 1 minute, stirring constantly. Remove from heat and let stand 5 minutes. Skim foam from top with metal spoon. Add pectin and stir well. Quickly ladle into hot, sterilized ½ pint jars, leaving ¼-inch headspace. Wipe rims of jars with damp cloth; cover at once with metal lids and screw bands; seal tightly. Process filled jars in hot water bath; or refrigerate immediately after cooling. Turn jars frequently during cooling to distribute pepper evenly throughout jelly. Makes: 6 jars.
Nutrition per jar: Calories-880; Fat-0g; Cholesterol-0mg; Sodium-60mg; Carbohydrates-229g; Protein-1g
- 10-15 Texas Oranges
- 1 (16 ounce) package fresh cranberries
- 3 tablespoons grated Texas Orange peel
- 1/8 teaspoon baking soda
- 1 package powdered pectin
- 6 ½ cups sugar
Wash and pick over cranberries. Chop by hand or using an electric blender. Place chopped cranberries in measuring cup (there will be about 3 cups; it can be measured in batches). Wash Texas Oranges. Slice in half, remove seeds, and squeeze juice from halves, reserve peel. Add Texas orange juice and pulp to measuring cup(s) with chopped cranberries. Measure 6 ½ cups of juice and pulp, including cranberries. Place in a large, deep stock pot. Add Texas Orange peel to the other ingredients. Bring to a boil. Stir in the baking soda and boil for 10 minutes. Add the pectin, bring back to a boil and boil hard for one more minute, stirring constantly. Add the sugar, return to a boil and boil hard for 2 to 4 minutes, stirring constantly. Lower heat and ladle simmering marmalade into sterilized jars. Process jars for 10 minutes in boiling water bath. Cover with sterilized lids and rings. Makes 10 ½-pint jars.
Nutrition per ½ pint jar: Calories-710; Fat-0g; Cholesterol-0mg; Sodium-20mg; Carbohydrates-175g; Protein-1g
- 1/3 cup pecans, finely chopped
- 8 ounces cream cheese, softened
- 2 tablespoons freshly squeezed Texas Orange juice
- 2 tablespoons grated orange peel
Combine above ingredients; beat until smooth and of spreading consistency. Refrigerate until ready to use.
Nutrition Per Serving: Calories-70; Fat-7g; Cholesterol-15mg; Sodium-40mg; Carbohydrates-1g; Protein-1g
- 1 jar (16 oz.) fresh salsa
- 2 Texas Rio Star Grapefruit, sectioned & chopped
- 2 Texas Oranges, sectioned & chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon tequila
- 1 pound cooked shrimp, cooled
- Lime wedges
In bowl, combine salsa, grapefruit, oranges, juice, cilantro and tequila. Spoon ½ mixture into 4 salt-rimmed margarita glasses. Evenly divide shrimp into glasses. Spoon remaining mixture over shrimp. Garnish with lime wedges.
Makes 4 servings.
- 2 Texas Red Grapefruit
- 1/2 cup dried apricots
- 1 cup water
- 1 pound Monterey Jack cheese, shredded
- 1 (5-ounce) jar Neufchatel cheese spread with pineapple
- 1 (3-ounce) package of cream cheese, softened
- 2 teaspoons poppy seeds
- 1/2 cup chopped walnuts
Peel and section grapefruit over a bowl, reserving juice. Chop sections and set aside to drain. Combine apricots and water; let stand 2 hours. Drain and chop apricots. Combine cheeses and mix until smooth. Measure ¼ cup reserved Texas Red Grapefruit juice and stir into cheese mixture. Fold in poppy seeds, walnuts, apricots and grapefruit. Spoon into serving bowl or storage container; cover and chill several hours or overnight. Serve on English muffins, toast, fresh fruits such as apples or pears, or fresh vegetables. Yields: 4 cups.
Nutrition Per Serving: Calories-140; Fat-10g; Cholesterol-25mg; Sodium-160mg; Carbohydrate-7g; Protein-6g
- 1 cup sugar
- 2 Tbsp. cornstarch
- 1 3/4 cup water
- 1/8 tsp. salt
Bake piecrust & cool.
Section grapefruit and drain in colander.
Bring to boil above ingredients. Cook until clear and thick. Remove from heat and stir in a 3 oz. pkg. strawberry or raspberry jello until dissolved. Cool until thickens. Put a couple of Tbsp. of pie filling in bottom of pie shell. Layer citrus sections. Put remaining filling on top. Refrigerate about 4 hours to set well.