Mission, Texas

  • 2 Texas Red Grapefruit
  • 8 large strawberries (fresh or frozen)
  • 2 ripe medium bananas
  • 8 ounces strawberry-banana yogurt
  • 2 tablespoons honey
  • 1 cup crushed ice

Juice grapefruit; measure 1 1/3 cups juice. Add strawberries. Cut bananas into chunks. Combine all the ingredients in an electric blender and whirl until smooth. Makes 4 (8 ounce) servings. Nutrition Per Serving: Calories-210; Fat-1g; Cholesterol-5mg; Sodium-30mg; Carbohydrate-50g; Protein-4g

  • 2 Texas Red Grapefruit
  • ½ pound fresh spinach, torn into bite-size pieces
  • 1 pint fresh strawberries
  • *Rio-Poppy Seed Vinaigrette recipe

Finely grate 1 ½ teaspoons peel from orange; set aside for salad dressing. Peel and section grapefruit over a bowl, reserving juice for salad dressing. Combine grapefruit sections, spinach and strawberries in a bowl; toss gently. Serve immediately with Rio Poppy Seed Vinaigrette.

Rio Poppy Seed Vinaigrette

  • ½ cup fat free red wine vinegar dressing
  • ½ cup sugar
  • ½ teaspoon dry mustard
  • 1 ½ teaspoons finely grated fresh Texas Orange peel
  • ¼ cup Texas Red Grapefruit Juice, fresh-squeezed
  • 1 tablespoons poppy seeds

Combine all ingredients in the container of an electric blender. Cover and blend well. Refrigerate several hours before serving.

Makes 4 (323 g.) servings, each: 210 calories, 1.5 gm. fat, 0 mg. cholesterol, 450 mg. sodium and 5 gm. dietary fiber.

  • ¼ cup broken pecan pieces
  • 1 bunch watercress
  • 2 Texas Rio Star Grapefruit
  • 2 medium kiwifruit
  • 3 cups (¾ pound) jicama
  • 1 pint fresh medium strawberries
  • Fresh Strawberry Dressing (see recipe below)

Preheat oven to 400 F. Place pecans in a pie plate and toast in the oven 3 to 4 minutes. Remove from oven; set aside.

Wash watercress, discarding thick stems; pat dry. Place watercress on a large serving platter. Peel and section grapefruit, arranging around rim of platter in a circular design. Peel kiwifruit and cut crosswise into ¼-inch slices; arrange over base of grapefruit sections. Peel jicama and cut into 1/8-inch thick julienne sticks; mound in center of plate. Wash and hull berries, reserving 6 berries for the Strawberry Dressing. Slice remaining berries and arrange around jicama. Garnish with toasted pecans. Serve immediately with Strawberry Dressing.

Strawberry Dressing

  • 2 tablespoons freshly squeezed Texas Red Grapefruit juice
  • 6 medium strawberries
  • 4 teaspoons sugar
  • 3 tablespoons salad oil
  • 1 tablespoon white wine vinegar

Wash and hull strawberries. Combine all ingredients in a blender and whirl until creamy. Makes about 2/3 cup.

Nutrition Per Serving: Calories-290; Fat-15g; Cholesterol-0mg; Sodium-10mg; Carbohydrate-40g; Protein-3g

  • 1 head Boston lettuce
  • 1 head radicchio
  • 2 heads Belgian endive
  • 2 to 3 Texas Red Grapefruit, sectioned
  • ½ pint fresh raspberries
  • mint for garnish
  • *Raspberry Vinaigrette (see recipe below)

Wash greens and pat dry. Line 4 salad plates, alternating with leaves of Boston lettuce and radiccio. Separate large leaves of Belgian endive and taper the bottom of each leaf to a V-shape. Arrange 5 endive leaves radiating from center in spoke design. Place grapefruit sections on top of endive and in between some of the endive leaves. Sprinkle about ¼ cup raspberries in the center of each plate and over greens. Garnish with mint. Serve with Raspberry Vinaigrette.

Raspberry Vinaigrette

  • 3 tablespoons raspberry vinegar
  • 2 tablespoons sugar
  • ¾ teaspoon paprika
  • ¼ teaspoon salt
  • 1/3 cup salad oil
  • 2 tablespoons chopped scallions

In small mixing bowl, combine all dressing ingredients and whisk until blended. Refrigerate any remaining dressing. Makes about 2/3 cup.

Nutrition Per Serving: Calories-250; Fat-16g; Cholesterol-0mg; Sodium-120mg; Carbohydrate-30g; Protein-3g

  • ½ pound fresh sugar snaps or snow peas
  • 10 slices deli mesquite or smoked turkey breast
  • 3 to 4 Texas Red Grapefruit, peeled and sectioned
  • Boston lettuce leaves
  • 1 pint fresh strawberries

*Strawberry Poppy Seed Vinaigrette recipe below

Snap off the stem ends of the sugar snaps or snow peas. Plunge sugar snaps into boiling water for 1 minute, drain, then plunge into ice water. Drain and pat dry. Roll up turkey slices and cut crosswise into halves. On each of 4 dinner plates, first arrange 2 sugar snaps, so ends are about 1-inch from rim of plate. About halfway from the center of each plate, place 2 grapefruit sections and a turkey roll next to the sugar snaps, and continue alternating sugar snaps, grapefruit and turkey. In the center of each plate, place 1 or 2 small lettuce leaves. Wash berries and cut into halves, arranging about 6 to 8 strawberry halves over lettuce. Serve immediately with Strawberry Poppy Seed vinaigrette.

Strawberry Poppy Seed Vinaigrette

  • 2 tablespoons strawberry vinegar
  • 1 tablespoon sugar
  • 1 tablespoon chopped onion
  • ¼ teaspoon salt
  • ¼ cup salad oil
  • 1 teaspoon poppy seeds

Combine vinegar, sugar, onion and salt in a blender; whirl until smooth. Add oil and whirl until thickened. Stir in poppy seeds. Makes ½ cup or about 4 servings.

Makes about 4 servings, each: 301 calories, 15 gm. fat, 15 mg. cholesterol, 460 sodium, 28g carbohydrate; 9g protein

  • 4 cups torn fresh spinach
  • ¼ cup sliced almonds
  • 1 cup chow mein or rice noodles ( about half of a 3 oz can)
  • 1-½ cups shredded cooked chicken
  • 2 Texas Red Grapefruit, sectioned (section instructions located on Nutrition Page)
  • 1/3 cup thinly sliced red bell pepper
  • *Oriental Vinaigrette Dressing (see recipe below)

Combine all ingredients except dressing in a large bowl. Add dressing to taste and toss gently. Yield; About 4 servings.
Oriental Vinaigrette

  • 1 ½ tablespoons white wine vinegar or rice vinegar
  • 1 ½ tablespoons honey
  • 1 ½ teaspoons sodium reduced soy sauce
  • 1/3 cup salad oil
  • ¼ teaspoon Chinese Five Spice (optional)

Combine ingredients in a small bowl or jar. Mix well. Makes about ½ cup.

  • 3 Texas Red Grapefruit, halved
  • lettuce leaves
  • 2 Texas Oranges, sliced
  • 1 papaya, cut into 6 wedges (optional)
  • 2 red apples, cored and sliced
  • small grape clusters
  • 12 thin slices boiled ham, rolled (optional)
  • 12 cream cheese nut bread finger sandwiches
  • Banana Dressing (recipe follows)

With curved grapefruit knife or serrated spoon, loosen sections in each half, leaving sections in place. Surround with orange wheels, apple and papaya slices, clusters of grapes and ham rolls, if desired. Pass dressing in small bowl. Serve with nut bread finger sandwiches. Makes 6 servings.

Nutrition Per Serving: Calories-540; Fat-12g; Cholesterol-20mg; Sodium-860mg; Carbohydrate-105g; Protein-21g

Banana Dressing

Mash 1 large banana to make 1 cup. Blend in ½ cup each sour cream and mayonnaise. Stir in 2 tablespoons lemon juice. Makes about 1 ¾ cups.

Texas Blue

Blend ½ cup each sour cream and mayonnaise. Stir in ¼ cup (or more) mashed blue cheese and a squeeze of grapefruit juice. Makes about 1 cup.

Another Salad Possibility

Same as above except surround grapefruit halves with cucumber slices, green pepper strips, red onion rings, cheese-stuffed celery and Sweet Mustard Dressing. The dressing is made by blending one cup mayonnaise, 3 tablespoons prepared mustard and ¼ cup light corn syrup. Makes about 1-½ cups dressing.

  • 2 Texas Red Grapefruit
  • 2 ripe medium avocados
  • 1 ripe medium mango
  • Boston or Bibb lettuce
  • sliced Strawberries for garnish
  • Honey-Almond Poppyseed Dressing (see recipe below)

Peel and section grapefruit over a bowl to catch juices. Peel, pit and slice each avocado into 10 slices. Dip avocado slices in grapefruit juice. Strip mango peel from fruit and dice mango. Rinse and pat lettuce dry; line 4 salad plates with lettuce leaves. Arrange 5 grapefruit sections in a sunburst design over lettuce alternating with avocado slices. Mound about 2 to 3 tablespoons diced mango in center of each plate. Garnish with strawberry slices. Serve with Honey-Almond Poppyseed Dressing. Makes 4 servings.

Nutrition Per Serving: Calories-210; Fat-15g; Cholesterol-0mg; Sodium-15mg; Carbohydrate-21g; Protein-3g

Honey-Almond Poppyseed Dressing

  • ½ cup plain yogurt
  • 2 tablespoons honey
  • ½ teaspoon poppyseeds
  • 1/8 teaspoon almond extract

In a small bowl, combine yogurt, honey, poppyseeds and almond extract; mix well. Makes about ½ cup.

Nutrition Per Serving: Calories-50; Fat-0.5g; Cholesterol-0mg; Sodium-20mg; Carbohydrate-11g; Protein-2g

  • Oriental Vinaigrette (see recipe below)
  • ¼ pound fresh snow peas or sugar snaps, trimmed
  • 3 heads Belgian endive
  • 3 Texas Red Grapefruit, peeled and sectioned
  • 2 yellow bell peppers, thinly sliced
  • 1 to 1 ¼ pounds cooked, peeled and deveined medium shrimp, chilled
  • 2 tablespoons chopped scallions

Prepare Oriental Vinaigrette; set aside. In a medium saucepan, plunge snow peas into boiling water; boil 1 minute. Plunge peas into ice water to stop further cooking; drain and pat dry. Trim base of large endive leaves to lay flat. On 4 individual dinner plates, arrange 5 endive leave in spoke fashion. In between endive, arrange 2 to 3 pepper strips. Place 1 to 2 Texas Red Grapefruit sections over pepper strips and the snow peas on the endive. Place shrimp in centers of plates; garnish shrimp with scallions. Serve with Oriental Vinaigrette.

Oriental Vinaigrette

  • 1 ½ tablespoons white wine vinegar or rice vinegar
  • 1 ½ tablespoons honey
  • 1 ½ teaspoons sodium reduced soy sauce
  • 1/3 cup salad oil
  • ¼ teaspoon Chinese Five Spice (optional)

Combine ingredients in a small bowl or jar. Mix well. Makes about ½ cup.

Nutrition Per Serving: Calories-420; Fat-21g; Cholesterol-170mg; Sodium-250mg; Carbohydrate-36g; Protein-27g

  • 1 tablespoon unflavored gelatin
  • ¼ cup sugar
  • dash salt
  • ¼ cup cold water
  • 1 can (12 ounces) ginger ale
  • 1 tablespoon lemon juice
  • 2 to 3 Texas Red Grapefruit
  • 1 Texas orange, peeled and sliced
  • ½ cup halved frozen strawberries or thinly sliced apple
  • salad greens
  • *dressing (recipe follows)

In small saucepan, mix gelatin, sugar, salt, and cold water. Dissolve over low heat. Combine in bowl with gingerale and lemon juice. Chill until syrupy. Meanwhile, cut off skin and white membrane from grapefruit using serrated knife. Remove sections, discarding membrane. Measure 1-½ cups sections. Stir all fruits into syrupy gelatin mixture. Pour into 1 quart mold. Chill firm. Unmold on platter lined with greens. Pass dressing. Makes 6 servings.

Nutrition Per Serving: Calories-126; Fat-.21g; Protein-2.37g; Carbohydrates-31.29g; Fiber-2.78g


In small bowl blend one cup sour cream, 2 teaspoons sugar, 2 teaspoons lime juice and ¼ teaspoon cardamon. Makes 1 cup.

  • 3 cups cooked wild rice or long grain & wild rice
  • 2 cups cooked chicken or turkey
  • ½ cup chopped red pepper
  • ½ cup chopped green pepper
  • ½ cup golden raisins, packed
  • ¼ cup chopped scallions
  • 2 Texas Red Grapefruit
  • curly leaf lettuce
  • 2 tablespoons sliced almonds, toasted
  • *Tarragon Dressing (see recipe below)

In a large bowl, combine chicken, rice, peppers, raisins and scallions. Pour Tarragon Dressing over chicken mixture. Cover and chill several hours. Just before serving, section grapefruit. Line 4 dinner plates with lettuce, then arrange about 4 to 5 grapefruit sections in a ring over the lettuce. Mound ¼ of the chicken-wild rice mixture over the grapefruit. Garnish with almonds and serve.

Tarragon Dressing

  • 2 tablespoons white wine vinegar
  • 1 teaspoon crumbled dry tarragon
  • 1 ¼ teaspoons sugar
  • ¾ teaspoon salt
  • ¼ teaspoon coarsely ground pepper
  • 1 tablespoon Dijon mustard
  • 1/3 cup salad oil

In a jar, combine ingredients; shake well to blend. Makes about ½ cup. Makes 4 servings.
Nutrition Per Serving: Calories-532; Fat-22g; Cholesterol-42mg; Sodium-177mg; Fiber-5g

  • 1 cup sour cream
  • 1 cup miniature marshmallows
  • 2 teaspoons sugar (optional)
  • 3 Texas Red Grapefruit, sectioned
  • ¼ cup chopped nuts
  • 6 maraschino cherries (cut in halves)

In bowl, gently mix together sour cream, marshmallows and sugar. Chill. At serving time, loosen sections in grapefruit halves, leaving them in place. Top with a scoop of ambrosia. Arrange in dessert dishes. Garnish with nuts and cherries. Makes 6 servings.

Nutrition Per Serving: Calories-190; Fat-11g; Cholesterol-15mg; Sodium-25mg; Carbohydrate-21g; Protein-3g

Fresh Grapefruit Aspic

  • 6 to 7 Texas Red Grapefruit
  • 3 envelopes unflavored gelatin
  • ½ cup cold water
  • 6 maraschino cherries

Halve 3 to 4 of the grapefruit. Juice enough grapefruit to measure 2 ½ cups. In small saucepan, soften gelatin in water; then dissolve over low heat. Stir in juice. Chill until firm. At serving time, loosen sections in remaining grapefruit halves and leave in place. Spoon in gelatin on top, dividing evenly. Garnish with cherries. Makes 6 servings.

Nutrition Per Serving: Calories- 150; Fat-0g; Cholesterol-0mg; Sodium-5mg; Carbohydrate-34g; Protein-5g

  • 6 pork chops or pork steaks
  • Texas Cowboy Spice (recipe follows)
  • 3 Texas Red Grapefruit
  • 2 quarts spinach leaves, washed and chilled
  • Texas Vinaigrette (recipe follows)
  • 1 red onion, sliced in rings
  • 1 cup large curd cottage cheese, rinsed
  • 3 slices crisp bacon, crumbled

About 30 minutes before serving time, rub meat with Texas Cowboy Spice, using about ¼ teaspoon per side. Grill to liking. Meanwhile, with serrated knife, cut away peel and white membrane from whole grapefruit; loosen and remove sections to small bowl. Toss spinach leaves in salad bowl with enough dressing to moisten. Arrange grapefruit sections and remaining ingredients decoratively on top. Serve at once, with pork. Round out meal with glazed sweet potatoes and hot French bread. Makes 6 servings.

Texas Cowboy Spice

  • ¼ cup paprika
  • 1 tablespoon salt
  • 2 to 3 teaspoons crushed red pepper
  • 2 teaspoons instant dry onion
  • 1 teaspoon peppercorns
  • ½ teaspoon each powdered ginger, cardamon, coriander and garlic powder
  • 1/8 teaspoon each ground nutmeg, cloves, cinnamon and allspice

Whirl all ingredients in blender until pulverized. Pour into heavy skillet. Stir, over low heat, until heated through. Cool. Store in covered container. Use to season beef, pork, poultry, fish, vegetables, salad dressings and dips. Makes ¾ cup.

Texas Vinaigrette

Put in jar with tight lid: ¾ cup oil, ¼ cup red wine vinegar, 1 teaspoon sugar, ½ teaspoon salt, ¼ teaspoon each paprika and prepared mustard and dash of onion salt. Store in refrigerator. Shake well before using. Makes about 1 cup.

Nutrition Per Serving: Calories-630; Fat-45g; Cholesterol-105mg; Sodium-1090mg; Carbohydrate-28g; Protein-34g

  • 1 cup blue cheese dressing
  • ¼ cup fresh Texas Rio Star Grapefruit juice
  • 4 cups baby salad greens
  • 2 Texas Rio Star Grapefruit, sectioned
  • 1 Texas Orange, sectioned
  • ¼ cup Texas Orange juice
  • 4 grilled chicken breasts, sliced thin
  • ½ cup crumbled blue cheese

In bowl, combine blue cheese dressing and juice. Evenly divide salad greens on plate. Arrange chicken, grapefruit and orange segments on salad. Top with dressing, then sprinkle with blue cheese.
Makes 4 servings.

  • 1 Texas Red Grapefruit, peeled and sectioned
  • ½ cup milk
  • ½ cup vanilla ice cream
  • 6-8 mint leaves

Place all in a blender and blend until smooth. Serves 2. Nutrition Per Serving: Calories-130; Fat-3.5g; Cholesterol-10mg; Sodium-65mg; Carbohydrate-21g; Protein-4g

  • 1 cup + 2 tablespoons sugar
  • 1/2 cup water
  • 1 tablespoon finely grated Texas Red Grapefruit peel (optional)
  • 1 1/4 cups Texas Red Grapefruit juice
  • 1/4 cup lemon juice

Combine sugar and water in a saucepan; cook and stir just until sugar dissolves. Stir in grapefruit peel and juices. Cool and store in a covered container in refrigerator. For one serving of Citrus-Ade, combine, 1/2 cup of concentrated base and ¾ cup cold water; stir well. Add Citrus Cubes or ice; serve very cold. Yield: 2 1/2 cups base.

Makes 5 servings.

Nutrition Per Serving: Calories-200; Fat-0g; Cholesterol-0mg; Sodium-0mg; Carbohydrate-52g; Protein-0g

Citrus Cubes

  • 2 cups sugar
  • 4 cups water
  • 2 cups Texas Red Grapefruit juice
  • 1/4 cup Texas Orange juice
  • 1 teaspoon finely grated grapefruit peel
  • 1 teaspoon finely grated orange peel

Combine sugar and water in a saucepan; cook; stirring frequently, about 10 minutes or until sugar is completely dissolved. Add juices and peel. Pour into ice cube trays and freeze.

Yield: about 52 cubes.

Nutrition Per Cube: Calories-35; Fat-0g; Cholesterol-0mg; Sodium-0mg; Carbohydrate-9g; Protein-0g

  • 4 cups fresh Texas Red Grapefruit
  • 6 cups cubed seedless watermelon
  • 1 tablespoon chopped fresh mint

In food processor, puree watermelon; sieve into bowl. Add grapefruit juice and mint; pour into baking dish. Freeze 1 to 2 hours, until slushy. Serves 6.

Nutrition Per Serving: Calories-100; Fat-1g; Cholesterol-0mg; Sodium-0mg; Carbohydrate-23g; Protein-2g

  • 6 Texas Red Grapefruit
  • 1/2 cup orange flavored liqueur
  • 2 tablespoons rum
  • drinking straws

Roll grapefruit back and forth on hard surface to soften and release juices. Then, with sharp knife or apple corer, make a 1-inch round hole in stem end of grapefruit. Continue to core center of grapefruit, removing seeds, if necessary, and being careful not to puncture bottom of fruit. Combine liqueur and rum; pour into openings, dividing equally. Insert straws for sipping. Grapefruit can be held in the hand for drinking, and squeezed to release more juice. Makes 6 drinks.
Nutrition Per Serving: Calories-120; Fat-0g; Cholesterol-0mg; Sodium-0mg; Carbohydrate-28g; Protein-2g

This recipe is adapted for use with a Margarita Machine.

  • 79 oz. tequila (½ gallon)
  • 378 oz. fresh squeezed Rio Star grapefruit juice (3 gallons)
  • 21 oz. triple sec
  • 64 oz. sweet and sour mix (½ gallon)

Mix the four ingredients in plastic container provided. Pour mixture into 1 gallon cylinder of a margarita machine first, when it is full pour balance into top tank. When mixture is ready - rub rim of glass with fresh lime and rotate in the margarita salt, then draw out the Rio Rita from the machine.

  • 2 Texas Red Grapefruit
  • 2 cups sliced fresh strawberries
  • 1 cup pineapple sherbet
  • 1 to 2 tablespoons honey
  • grapefruit wedges for garnish

Juice grapefruit; measure 1 1/3 cups. In a blender, combine juice, strawberries, sherbet and 1 tablespoon honey. Whirl until well-blended. Sweeten with more honey, if desired. Pour into glasses and garnish with grapefruit.

Makes 4 (8-ounce) servings.

Nutrition Per Serving: Calories-160; Fat-1.5g; Cholesterol-5mg; Sodium-25mg; Carbohydrate-39g; Protein-2g

  • 6 Texas Red Grapefruit
  • 6 Texas Oranges
  • 3 cups apple cider
  • 2/3 cup brown sugar
  • 2 cinnamon sticks
  • 12 whole cloves
  • 2 cup brandy (optional)
  • thin slices orange and grapefruit, cut into eighths whole cloves

Juice oranges; measure 2 cups. Juice grapefruit; measure about 3 cups. In a large kettle, combine juices, cider, brown sugar and spices and bring to a boil. Cover and simmer 5 minutes; strain. Stir in brandy, if desired. Stud citrus slices with a few cloves. Pour punch into heat-proof cups. Makes 2 quarts (eight 1-cup servings).

Nutrition Per Serving: Calories-240; Fat-0g; Cholesterol-0mg; Sodium-50mg; Carbohydrate-49g; Protein-2g

  • 1 Texas Rio Star grapefruit
  • 1/2 cup water
  • 1 envelope unflavored gelatin
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 package (8 ounces) whipped cream cheese
  • 1/2 cup sour cream
  • 1/4 cup fresh squeezed Texas Rio Star grapefruit juice
  • 1 2/3 cup heavy whipping cream, whipped
  • 1 9-inch graham cracker piecrust* (recipe follows)
  • Fresh mint sprigs, optional garnish


Peel and section grapefruit. Set aside.

In a small saucepan, sprinkle gelatin over water; let stand 1 minute. Cook over low heat 3 minutes or until gelatin is completely dissolved; cool.

In large bowl, beat sugar, brown sugar and cream cheese until smooth. Add sour cream, dissolved gelatin and grapefruit juice; beat well. Stir in whipped cream. Pour into prepared piecrust. Chill until firm, about 4 hours. Top with grapefruit sections and fresh mint.

Graham Cracker Crust

  • 6 tablespoons butter, melted
  • 1 1/2 cups graham cracker crumbs (from about 24 graham crackers)
  • 1/4 cup sugar

In a medium bowl, combine graham cracker crumbs and sugar. Stir in butter and mix well. Mixture will resemble coarse sand.

Press the mixture in the bottom and up the sides of a 9-inch pie pan.

Bake for 8 to 10 minutes in a preheated 350° F. oven. Cool completely before adding filling.

*Substitute a purchased graham cracker piecrust if desired.

Makes 6 to 8 servings.

  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ½ cup honey
  • 1 (16 ounce) can crushed pineapple, drained
  • 1/3 cup freshly squeezed Texas Orange juice
  • 1/3 cup freshly squeezed Texas Red Grapefruit juice
  • 2 teaspoons grated grapefruit peel
  • 3 eggs, beaten
  • 1 teaspoon vanilla
  • 1 tablespoon vegetable oil

Combine flour, sugar and baking soda; mix well. Add remaining ingredients and beat with mixer until smooth. Pour into 2 greased 9" cake pans. Bake at 350 degrees for 20-30 minutes. After cake layers are cool, spread filling between layers. Garnish with grapefruit sections. Filling

  • 2 cups powdered sugar
  • 1 tablespoon butter
  • 1 tablespoon freshly squeezed Texas Red Grapefruit juice

Mix well; spread smoothly between layers of cake.

Nutrition Per Serving: Calories-300; Fat-1.5g; Cholesterol-0mg; Sodium-135mg; Carbohydrate-70g; Protein-3g

  • 2 Texas Red Grapefruit
  • 1 large kiwi fruit
  • ¼ cup cook & serve vanilla pudding and pie filling mix (not instant)
  • ¼ cups + 2 teaspoons low-fat milk ( divided)
  • 1 ½ tablespoons orange-flavored liqueur
  • 2 tablespoons semi-sweet chocolate morsels

Grate enough peel from one grapefruit to equal ½ teaspoon. Measure ¼ cup pudding mix (1½ of 3 ounce package). In a medium saucepan, whisk together the pudding mix and 1 ¼ cups milk. Cook over medium heat until mixture boils. Remove from heat. Stir in peel and liqueur. Cover and refrigerate until cool. (Mixture will be thin). At serving time, peel and section grapefruit. Peel, quarter and cut kiwi into ¼-inch slices. In a microwave able bowl, combine chocolate and remaining 2 teaspoons milk. Microwave on 50% power about 30 seconds or until melted. Stir to thoroughly blend.

To serve, place about 4 to 5 tablespoons of the Grand Marnier sauce on 4 plates (8-inches in diameter or larger; dinner plates make a dramatic presentation).

Arrange 5 sections of grapefruit in star design over sauce. With a teaspoon, drizzle a tiny stream of chocolate across sauce in between grapefruit sections. Thin chocolate with a few drops of milk, if needed. After drizzling chocolate on each plate, use a sharp tipped knife to cut through the sauce from the center of the edge of the sauce several times between each section to form a decorative design. Garnish each center with a few kiwi slices. Serve immediately. Makes 4 servings.

Nutrition Per Serving: Calories-160; Fat-3g; Cholesterol-0mg; Sodium-35mg; Carbohydrate-29g; Protein-3g

Ingredients for Crust:

  • 1 cup graham cracker crumbs (12 squares)
  • 1/3 cup melted butter or margarine
  • ¼ cup sugar
  • ½ cup finely chopped pecans
  • *use 9 inch pie pan for best results

Ingredients for Filling:

  • ½ cup sugar
  • ½ cup cornstarch
  • 1 cup freshly squeezed Texas Red Grapefruit juice with pulp (2-3 grapefruit)
  • 1 cup freshly squeezed Texas Oranges with pulp (4-5 oranges)
  • 2 egg yolks, slightly beaten
  • 1 tablespoon butter or margarine

Ingredients for Topping:

  • thawed whipped topping
  • 6-8 pecan halves
  • thins slices of grapefruit peel (optional)
  • small cookie cutter (optional)


Mix all ingredients together and press into bottom and up sides of pie pan. Chill crust for 5 to 10 minutes before filling. Filling: In medium saucepan combine sugar and cornstarch. Stir in Texas Red Grapefruit juice and Texas Orange juice with pulp. Stir in egg yolks. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat and stir in butter or margarine. Pour into pie crust. Refrigerate. Topping: When ready to serve, add dollops of whipped topping around edges of pie and half of a pecan on top of topping for each piece of pie cut. For additional decoration cut thin slices of peel from fruit. Using a small cookie cutter, cut out designs and place individually on top of the pie. Makes 6 servings.

Nutrition Per Serving: Calories-460; Fat-23g; Cholesterol-85mg; Sodium-260mg; Carbohydrate-61g; Protein-4g

  • 2 tablespoons chopped pecans
  • ¼ cup light brown sugar
  • ¼ cup margarine or butter
  • ¼ cup whipping cream
  • 2 to 3 Texas Red Grapefruit
  • 3 large kiwifruit
  • 2 medium carambolas
  • 4 small red grape clusters
  • Mint sprigs for garnish

Preheat oven to 400F. Place pecans in a pie plate and toast in the oven 3-4 minutes or until toasted. Remove from oven, set aside. In a small saucepan, combine brown sugar, margarine and cream. Stir over medium heat and bring mixture to a boil. Boil 2 minutes. Remove from heat and set aside while preparing fruit. Peel and section grapefruit. Peel and thinly slice kiwifruit. Cut carambolas crosswise into thin slices. Arrange 5 or 6 grapefruit sections in a pinwheel design on each of four dessert plates. Place a slice of kiwifruit in between each grapefruit section. Arrange carambola around center. Garnish with grape clusters and mint over carambola in center. Drizzle about 2 tablespoons caramel sauce over grapefruit and sliced fruit. Sprinkle with ½ tablespoon pecans.

Nutrition Per Serving: Calories-300; Fat-16g; Cholesterol-25ng; Sodium-110mg; Carbohydrate-39g; Protein-3g

  • 2 Texas Red Grapefruit
  • 1 (21ounce) can cherry pie filling
  • 1 (10 ounce) package frozen strawberries, thawed and drained
  • ½ teaspoon almond extract

Finely grate 1 tablespoon peel from grapefruit; set aside. Peel and section grapefruit; set aside to drain. Combine pie filling, strawberries, almond extract, and grapefruit peel; mix well. Fold in Texas Red Grapefruit sections. Cover and chill well. Serve over vanilla ice cream or pound cake.

Nutrition Per Serving: Calories-140; Fat-0g; Cholesterol-0mg; Sodium-15mg; Carbohydrate-33g; Protein-1g

  • 2 medium Texas Red Grapefruit
  • 1(16oz.)package frozen blackberries, thawed
  • ¾ cup sugar
  • 4 teaspoons cornstarch
  • 1(3oz.) package raspberry gelatin
  • 1 (9 inch) baked pie shell
  • sweetened whipped cream

Cut grapefruit crosswise into halves. Carefully cut around sections and scoop sections out; set aside. Coarsely crush the berries. In a medium saucepan, combine the blackberries, sugar and cornstarch. Cook mixture over medium-high heat stirring constantly. Bring mixture to a boil; cook 1 more minute. Remove from heat. Stir in gelatin and blend well; chill 30 minutes. Drain extra juice from grapefruit sections, reserving for another use. Fold grapefruit into berry mixture and spoon into baked pie shell. Return to refrigerator and chill at least 3 hours. At serving time, top each pie slice with a dollop of whipped cream and garish with a thin slice of grapefruit.

Serves 6 to 8.

Nutrition Per Serving: Calories-290; Fat-9g; Cholesterol-5mg; Sodium-310mg; Carbohydrate-51g; Protein-4g

  • ½ cups sugar
  • 1 ½ cups water
  • 2 cups Texas Red Grapefruit juice
  • Texas Red Grapefruit peel

Combine sugar, water and grapefruit peel. Heat over medium heat 10 minutes. Strain. Puree grapefruit with juice in food processor. Mix puree with sugar water and cool. Freeze in ice cream maker according to manufacturer's directions. Makes 1 quart.

Nutrition Per 1 Quart: Calories-650; Fat-0g; Cholesterol-0mg; Sodium-10mg; Carbohydrate-164g; Protein-0g

  • 6 Texas Red Grapefruit
  • 1 package ( 10-½ oz) miniature marshmallows
  • 1 8-oz container whipped topping
  • 16 graham cracker tart shells (3 ½ inch diameter)
  • ¼ cup dried shredded coconut, toasted if desired

Section grapefruit over bowl, reserving ½ cup juice and 3 ½ cups sections. Cut sections in half. Combine marshmallows and ¼ cup grapefruit juice in medium saucepan. Cook and stir over low heat until marshmallows are melted. Or, microwave on HIGH for 2 to 3 minutes, stirring occasionally. Cool to room temperature. Combine marshmallow mixture and whipped topping. Gently fold in remaining ¼ cup juice and 2 ½ cups grapefruit pieces. Spoon into tart shells; refrigerate for 2 hours or overnight. Top each tart with a grapefruit section, sprinkle with coconut. Makes 16 (188 gm.) servings. Each serving contains: 470 calories, 20 gm. fat, 0 mg. cholesterol, 400 mg. sodium and 2 gm. dietary fiber.

*Nutritional analysis software for this recipe was provided by: The Food Processor Nutrition Analysis Software from ESHA Research in Salem, OR.

  • 1 cup (8 ounces) lightly packed almond paste
  • ½ cup sugar
  • 2 tablespoons butter, softened
  • 2 egg whites
  • 1 whole egg
  • 1 teaspoon grated Texas Red Grapefruit peel
  • 1 teaspoon vanilla extract
  • 2 Texas Red Grapefruit, sectioned
  • 3 tablespoons apple jelly
  • 1 tablespoon sliced natural almonds, toasted

Prepare tart shell; set aside. Combine almond paste and sugar in food processor with metal blade in place. Process until almond paste is finely chopped. Add butter; process until thoroughly combined. Add egg whites, whole egg, grapefruit peel and vanilla; process until smooth. Spoon into prepared shell. Bake at 375 degrees for 35 minutes, or until top is golden brown and pick inserted into center comes out clean. Cool. Peel and section grapefruit; refrigerate until serving time. At serving time, arrange grapefruit sections over tart. Heat jelly to melt and drizzle or brush over top of tart. Sprinkle with sliced almonds. Cut into wedges to serve. Yield: 12 servings.

Tart Shell

  • 1 cup flour
  • 1 tablespoon sugar
  • 1/3 cup cold butter, cut into pieces
  • 1 tablespoon water
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract

Combine flour and sugar in food processor with metal blade in place. Process until mixed. Add butter; process until mixture resembles course meal. Add water and vanilla and almond extracts. Process until mixture starts to form a ball. Press dough into 9-inch tart pan with removable bottom. Yield: 1 (9 inch) tart shell.

Nutrition Per Serving: Calories-260; Fat-13g; Cholesterol-10mg; Sodium-90mg; Carbohydrate-34g; Protein-4g

  • 6 pork rib or loin chops, cut ½ to ¾ inches thick
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 Texas Oranges, sectioned
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 teaspoon sugar
  • ½ cup fresh Texas Orange juice
  • flour

Brown chops in oil and then pour off excess oil. Season chops with salt and pepper. Combine juice, honey, lemon juice, cinnamon, ginger, and sugar. Pour over chops. Cover tightly and cook just until heated through. Remove chops. Thicken liquid with flour for gravy and spoon over chops.

Nutrition Per Serving: Calories-310; Fat-19g; Cholesterol-70mg; Sodium-450mg; Carbohydrate-12g; Protein-21g

  • 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.


  • 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


  • 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


  • 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


  • 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


  • 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.

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