Ingredients

2 medium Texas Oranges, sectioned

2 avocadoes, peeled and sliced into 16 slices

1/2 small jicama, peeled

1/2 medium sweet onion, peeled

4-5 cups mixed salad greens

2 tablespoons fresh cilantro, chopped

3 tablespoons fresh orange juice

1/2 tablespoons fresh lemon juice

1/4 teaspoon ground cumin or Mexican seasoning

1/4 teaspoon fine sugar

Pinch of salt and pepper

1/3 cup light olive oil

Zest of one orange

Directions

Finely grate one Texas orange.  Set zest aside. Peel and section 2 Texas oranges.  Reserve 3 tablespoons of the juice for the dressing.  Peel and slice the avocado.  Finely chop the cilantro.  Peel the jicama and slice into matchsticks.  Peel the onion and cut into thin rings and then cut the rings in half.  Combine the fresh orange juice, lemon juice, cumin, sugar, salt and pepper.  Whisk in the olive oil until blended.  Sest aside.

To build the salad, distribute the salad greens on 4 plates.  Top the salad with the orange sections and avocado slices.  Evenly distribute the jicama sticks and onion slices on the plates.  Drizzle salad dressing over the salads and sprinkle the top with orange zest and cilantro.

Serves 4.

Ingredients

2 Texas RED Grapefruit, peeled and sectioned

4 cups shredded red (or green) cabbage

2 carrots shredded

1/2 cup peeled and chopped sweet onions

Directions

Section the grapefruit, capturing the juice for another use.  Shred the carrots.  Add the grapefruit sections, shredded carrots, chopped onion and cabbage together.  Toss gently.  For the dressing, use a poppy seed, coleslaw dressing or sweet onion dressing.  Mix well and refrigerate until serving.

Serves about 12.

2-3 Texas RED grapefruit, sectioned and drained

1 cucumber, peeled and thinly sliced

2 avocados, peeled and sliced

1 bag of fresh baby spinach greens

1/2 bunch of fresh mint, thinly sliced

Optional Garnish: goat cheese crumbles, additional mint and candied pecans.

Directions

For salad:  Prepare all ingredients and lay spinach leaves mixed with half of the mint (chiffonade) onto a large platter.  Arrange cucumber, avocado slices and grapefruit on top of the spinach.  Just before serving, ladle the Honey Tabasco dressing over the top (recipe follows) and if desired, sprinkle with additional fresh chopped mint, candied pecans (recipe follows) and crumbled goat cheese.

Ingredients: Honey Tabasco Vinaigrette Dressing

1/4 cup white wine or tarragon flavored vinegar

1/2 cup olive oil

1/4 cup honey

2 teaspoons Tabasco sauce

1/2 cup finely chopped onion

salt and white pepper to taste

Directions for Dressing:  In food processor blender, blend first 5 ingredients until smooth.  Add salt, pepper and let stand at room temperature for at least 2 hours.  Dress salad with dressing when ready to serve.

Directions for Candied Nuts (Walnuts or Pecans):

Place 4 or 5 cups of nuts into boiling water.  Boil for 5 minutes.  Drain and quickly dry on a towel.  Place in a bowl and pour powdered sugar over the top along with a dash of cayenne pepper.  Do not allow the nuts to cool while mixing in the powdered sugar.  Nuts will become like a paste.  Deep fry, in small batches, in Canola oil until golden brown, about 3 to 4 minutes.  Drain onto parchment paper or aluminum foil.  Do not use paper towels, as the nuts will stick.  Cool and place in plastic bags and use on your favorite salads. 

Recipe developed by Mary Chamberlin - Food and Catering Consultant

Ingredients

1 Texas RED Grapefruit, peeled and sectioned

1 Texas Orange, peeled and sectioned

1/2 fresh pineapple, cored and chopped

3/4 cup strawberries, washed, stemmed and sliced

4 flour tortillas

cinnamon sugar

water or teaspoon melted butter

Filling: ready made cream cheese filling, vanilla pudding or fruit sorbet

Directions

Section the grapefruit and orange capturing the juice for another use.  Add the citrus to the pineapple and strawberries.  Refrigerate until ready to fill tortilla cups.  To prepare the tortilla cups, place a tortilla on a cutting board.  Brush each side of the tortilla very lightly with water or melted butter and sprinkle with cinnamon sugar.  Push them down gently into a small greased soup bowl or large custard cup to create the shell.  Cook in a 400 degree oven for 8-10 minutes or until browned. 

Let cool completely before removing.  After the shell is cooled, add the cream cheese filling, vanilla pudding or fruit sorbet in the bottom.  On top, add the grapefruit/orange fruit mixture.  The top can be sprinkled with additional cinnamon sugar or squeeze chocolate in ribbons across the top.

 Serves 4.

Ingredients

1 pint V-8 juice

2 cups of freshly squeezed Texas RED Grapefruit juice

1 teaspoon cumin

1 tablespoon of hot salsa

1 fresh chopped tomato, peeled and seeded

1 cucumber, peeled and seeded

1 avocado, chopped

Directions

Mix juices together and add the cumin and hot salsa to taste.  Chill thoroughly.  To serve, add chopped vegetables just before serving and serve with a dollop of yogurt and chopped green onions.

Recipe developed by Mary Chamberlin - Food & Catering Consultant

Ingredients                            

6 flour tortillas

Directions for Tortilla Cups: Brush each side of the tortilla very lightly with water or some melted butter and gently push down into a small greased bowl or large custard cup to create the tortilla cup.  Cook at 400 degrees for 8-10 minutes or until browned.  Allow to cool before removing from the bowl.*

Ingredients for the salad: 

1 medium Texas RED grapefruit, sectioned

1 large Texas orange, sectioned, saving juice

2 avocados, peeled and chopped

1 prepared boneless chicken breast, chopped in small pieces

1 package prepared romaine lettuce 

Directions for the salad: Combine the grapefruit, orange, avocado and chicken breast together.  Toss with the dressing (recipe follows.)  Into the bottom of the tortilla cups, tear the romaine leaves into smaller pieces. Scoop the citrus salad and place on top of the lettuce, evenly dividing the salad among the cups.  Serve immediately.

Ingredients for the dressing:

1/4 cup orange juice

1-1/2 tablespoons lime juice

1 tablespoon honey

1-1/2 teaspoons minced fresh cilantro

1-1/2 teaspoons mined fresh mint

Combine all the ingredients.

*Tortilla bowls can be made a day ahead and held in an airtight container,

Ingredients

1 Texas RED Grapefruit, sectioned and diced

1 can (16-oz) whole-berry cranberry sauce

1 can (4-oz) diced green chiles

1 tablespoon sliced green onion

1 jalapeno, seeds removed and finely chopped

1 tablespoon fresh lime juice

1/2 teaspoon garlic salt

1/2 teaspooon cayenne pepper

1/2 tsp chili powder

1 package (16-oz) reduced fat cream cheese

Wheat crackers or tortilla chips for serving

Directions

In a medium bowl, combine cranberry sauce, chiles, green onion, lime juice, garlic salt, cayenne pepper and chili powder mix until well blended.  Add the drained, segmented and diced Texas RED grapefruit right before serving.

To serve, place cream cheese on a serving dish.  Spoon the sauce over the cheese.  Serve with wheat crackers or tortilla chips.  Or, spread cream cheese on the crackers and top with the sauce.

Serves approximately 24.

Ingredients

1 box Cranberry Orange Bread mix

1/4 teaspoon grated grapefruit peel

1/4 cup pecans

Freshly squeezed Texas RED Grapefruit juice

Directions

Prepare the cranberry orange bread mix as directed except substitute grapefruit juice instead of water.  To the batter, add the grapefruit peel and pecans.  Follow the cooking directions.

Makes about 14 slices.

Ingredients

1/4 cup sugar

1-1/2 tablespoons cornstarch

1/8 teaspoon salt

6 tablespoons Texas RED Grapefruit juice

3 tablespoons water

2 teaspoons butter or margarine

1 Texas RED Grapefruit, peeled and sectioned

2 Texas orange, peeled and sectioned

3 tablespoons chopped pecans

Directions

Combine sugar, cornstarch and salt in a saucepan and stir in the grapefruit juice and water.  Heat over medium heat, stirring constantly until the mixture is thick and bubbly.  To this, add the butter and stir until melted.  Add the grapefruit and orange sections and pecans.  Remove from heat.

The topping can be used warm or cold.  Refrigerate what is not used.  Can be spread over the top of the cake or on individual slices.

Ingredients

1 package angel food cake mix*

1-2 medium to large Texas RED Grapefruit, juiced

2 teaspoons Texas RED Grapefruit peel

Red food coloring

Directions

Prepare the angel food cake mix as directed except substitute freshly squeezed grapefruit juice for the water.  Add the grated peel and enough red food coloring to turn the batter a deep pink.  Cook and cool as directed.  The angel food cake can be cooked in a tube pan or two 9×5 loaf pans.  Top slices of the cake with Grapefruit & Orange Pecan Topping.

*Use an angel food cake mix that calls for water as an ingredient