Ingredients

• 1/2 cup sliced almonds
• 1 tablespoon plus 1 teaspoon sugar
• 1/4 head lettuce, torn into pieces
• 1/2 bunch romaine lettuce, torn into pieces
• 1/2 cup chopped celery
• 2 green onions, thinly sliced
• 1 Texas RED Grapefruit, peeled and sectioned, reserve juice
• 2 Texas Oranges, peeled and sectioned, reserve juice

Directions
Cook almonds and sugar over low heat, stirring constantly until the sugar is melted and almonds are coated. Cool and break apart. Combine lettuce, romaine, celery, green onions, Texas RED Grapefruit sections and Texas Orange sections in a large bowl.

Dressing:

• 1/4 cup salad oil
• 1 tablespoon vinegar
• 1/4 cup Texas Orange and Texas RED Grapefruit juice combined
• 2 tablespoons sugar
• salt
• pepper

Combine ingredients and mix dressing well. Add to the lettuce mixture and toss to coat all pieces. Garnish with almonds, if desired.

Serves 4.

Ingredients

• 1 9-inch piecrust
• 1-1/2 cups sugar
• 1 tablespoon all purpose flour
• 1 tablespoon yellow cornmeal
• 1/4 teaspoon salt
• 1/4 cup butter or margarine, melted
• 1/4 cup milk
• 2 teaspoons grated Texas RED Grapefruit rind
• 1/3 cup freshly squeezed Texas RED Grapefruit juice
• 1 tablespoon lemon juice
• 4 large eggs, lightly beaten

Directions
Bake piecrust according to package instructions. Cool. Whisk together the sugar and the next nine ingredients until blended. Pour into the piecrust. Bake at 350 degrees for 40 to 45 minutes or until center is set. Cover the edges of the crust with aluminum foil after 20 minutes to prevent excessive browning. Cool on a wire rack. Garnish with whipped cream and grated rind if desired.

Serves 8.

Ingredients

• 1 Texas RED Grapefruit
• 1 large Texas Orange
• 1 medium tomato
• 1 cup diced green, red and yellow bell pepper (use mixture for color)
• 1 jalapeno pepper, seeded and minced
• 3 tablespoons chopped red (or yellow sweet)onion
• 1 tablespoon chopped fresh cilantro
• 1-1/2 teaspoon sugar
• 1/4 teaspoon salt

Directions
Peel, section and dice the grapefruit and orange. Seed and chop tomato. Combine all the salsa ingredients. Drain juice before serving.

Makes about 2 cups.

Ingredients
Crust:

• 2-1/2 cups of ground pecans
• 1/3 cup sugar
• 2 ounces of semisweet chocolate, melted
• 1/2 stick butter

Directions:
In a small bowl, combine the pecans, sugar and melted butter. Pat into a 9-inch glass pie dish. Chill for 30 minutes in the refrigerator. Preheat oven to 375 degrees and bake pecan crust for 10 minutes. Set aside and cool to room temperature. Using a pastry brush, spread the melted chocolate over the inside of the crust and set aside.

Grapefruit Custard Filling:

• 1/2 stick butter
• 3/4 cup sugar
• 1/2 cup heavy cream
• 2/3 cup fresh grapefruit juice
• 1/2 cup fresh orange juice
• 4 eggs, lightly beaten
• 2 teaspoons of unflavored gelatin
• Grated zest of one grapefruit

Filling preparation:
In a 2 quart saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved. Add the cream, 1/2 cup of the grapefruit juice, the orange juice, eggs and grapefruit zest. Sprinkle the gelatin over the remaining grapefruit juice to soften and set aside. Cook the cream citrus mixture over low heat stirring constantly, until it thickens and lightly coats the back of a spoon. Do not allow the mixture to boil or the eggs will curdle. Add the gelatin mixture and stir util the gelatin is dissolved. When the custard is cooled to room temperature, pour it into the chocolate crust and refrigerate until set, about 2 hours.

To serve: cut into wedges and garnish with whipped cream and grapefruit sections.

Recipe developed by Mary Chamberlin - Food & Catering Consultant

Ingredients

• 1 Box Date Quick Bread mix
• 1-1/2 cups freshly squeezed Texas orange juice
• 1 tablespoon orange zest
• 1/4 cup chopped dates
• 1/2 cup chopped pecans
• 2 tablespoons oil

Directions:
To the Date Quick Bread mix, add the next five ingredients. Follow the box instructions for beating. Heat oven to 375 degrees. Grease the bottom of a 8×4 inch loaf pan. Pour batter into the pan. Cook for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely . Loosen and remove from pan.

Cut the bread horizontally into two equal portions. Top the bottom portion with icing. Top with the other bread portion and finish icing the top. Place a couple of toothpicks down into the bread to keep it from moving. Garnish with extra zest if desired.

Icing:

• 3/4 cup powdered sugar
• 1 cap vanilla
• 1 tablespoon melted butter
• 1 teaspoon Texas orange zest

Combine the four ingredients together. Juice the zested orange. Add small amounts of juice at a time until the powdered sugar reaches a smooth but not runny consistency. Add to the middle and top of the Texas Orange Date Bread.

Ingredients:

• 4 spiced cider packets
• 3 cups freshly squeezed grapefruit juice
• 1/2 cup freshly squeezed orange juice
• 3 whole cloves
• 3-4 cinnamon sticks
• 1/4 c. sweetened dried cranberries
• Dash allspice

Directions:
Heat over medium but not quite to boiling. Keep at low heat 15-20 minutes to blend the flavors. Strain and serve. Garnishes: an orange or half a grapefruit slice or a cinnamon stick.

Ingredients

• 3-4 Texas RED Grapefruit, sectioned and strained
• 1 cup prepared strawberry glaze
• 1 9-inch baked pie shell
• Whipped cream, optional

Directions
Carefully fold the grapefruit sections into the strawberry glaze. Pour into the baked pie shell and refrigerate until firm. Top with whipped cream.

Ingredients

• 2 small to medium Texas RED Grapefruit
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 3/4 teaspoon pumpkin-pie spice or nutmeg
• 2 tablespoons chopped pecans
• 4 tablespoons butter
• 2 lb cooking apples
• 2 tablespoons packed brown sugar
• Vanilla or Cinnamon Ice Cream

Directions
Preheat the oven to 425 degrees and grease an 8-inch square baking dish. Peel, section and drain the grapefruit. Set aside.

Mix together the next four ingredients. Cut in butter with a pasty blender or crisscrossing two knives until the mixture is crumbly. Set aside.

Peel the apples and cut into approximately 1/2-inch wedges. Toss with the remaining brown sugar. Pour into the baking dish and place the grapefruit wedges into the apples. Crumble the topping over the fruit. Bake 25 minutes.

Serve with a scoop of vanilla or cinnamon ice cream.

Serves 8-10.

Ingredients

• 4 medium to large Texas RED Grapefruit, sectioned
• 1 cup sugar
• 1-3/4 cup strained grapefruit juice
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 3-oz package wild strawberry jello
• 1 (8 or 9 inch) pie crust, baked and cooled
• 1 cup whipping cream, whipped

Directions
Peel and section grapefruit. Place sections in a strainer over a bowl. Cook sugar and next 3 ingredients until thick and clear. Add jello and stir until dissolved. With a large spoon, place a small amount of the jello mixture to cover the bottom of the baked pie crust (about 1/4 inch thick.) Reserve the rest of the mixture until ready for use, no need to refrigerate. Chill the pie until the jello congeals, about one hour. When the jello congeals, place the drained grapefruit sections in a close circular fashion in the pie shell. Pour the reserved jello mixture over the pie and chill the pie again until the jello sets. Top with whipped cream.

Serves 8

Ingredients

• 2 cups flour, sifted
• 1/2 teaspoon soda
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1 cup sugar
• 2 eggs
• Grated rind of 1 Texas Orange
• 3/4 cup freshly-squeezed Texas orange juice

Directions
Cream shortening and sugar. Add eggs and orange rind. Add dry ingredients alternately with orange juice. Bake in a square loaf pan 350 degrees for 30 minutes.

Serves 8.

Orange Coconut Frosting

• 3 tablespoons butter
• 1-1/2 cups powdered sugar
• 1/4 cup freshly-squeezed Texas orange juice
• 3/4 cup coconut

Cream butter and sugar. Add orange juice and coconut. Beat until smooth. Frost Texas Orange Loaf Cake.