Ingredients:                                     

1/4 cup red wine vinegar

1-1/2 teaspoons grated Texas RED Grapefruit peel

1 cup vegetable oil

1/4 cup Texas RED grapefruit juice

1/2 cup sugar

2 tablespoons poppy seeds

1/2 teaspoon dry mustard

Directions:

Combine all ingredients in the container of a blender.  Cover and blend well.  Regrigerate several hours before serving.

Serving:  1-1/2 cups.   

Spinach Salad:  Place fresh spinach on a salad plate or bowl.  Add slices of sweet red or yellow onion.  Top with 4-5 sections of sweet Texas RED grapefruit.  Sprinkle almonds on the salad and serve with Sweet Texas Red Grapefruit Dressing.

Ingredients:

1/2 cup margarine, softened

3/4 cup sugar

1 egg

grated peel from 1 Texas Orange

2-1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup Texas RED grapefruit, sectioned and diced

1/3 cup sour cream

3 tablespoons sliced almonds

Directions:

Beat margarine and sugar until light and fluffy.  Beat in the egg and Texas orange peel.  In a separate bowl, combine flour, baking powder, salt and soda; stir into the margarine mixture alternately with the Texas grapefruit and sour cream, until flour is moistened.  Sprinkle the almonds on the bottom and sides of a well-greased 9×5 inch loaf pan.  Pour batter into the pan. 

Bake in a 350 degree oven 60-65 minutes until toothpick inserted in the center comes out clean.  Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely.

Serving: 10 slices

Ingredients:

2 Texas oranges, peeled and sectioned, reserve juice

1 Texas grapefruit, peeled and sectioned, reserve juice

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

Directions:

Section and peel grapefruit and oranges reserving the juice and setting sections aside.  Cook the almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated.  Cool and break apart. 

Combine lettuce, romaine, celery, green onions, Texas 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 grapefruit juice combined

2 tablespoons sugar

salt and pepper to taste

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

Serves 4

Ingredients:

6 oz. freshly-squeezed Texas RED Grapefruit juice

2 oz. tequila

2 oz. orange liqueur

2 oz sweetened lime juice

Directions:

Stir all ingredients together and pour over ice. Garnish with a thin grapefruit slice.

Serving: 2

Ingredients:  

1-2 frozen Texas Red Grapefruit segments* 

Frozen lemon sorbet

Sparkling wine or non-alcoholic sparkling grape juice

Directions:

To a champagne glass, add one to two sections of frozen Texas Red Grapefruit.  Add one scoop of Lemon Sorbet.  Fill the glass with sparkling wine or non-alcoholic sparkling grape juice. 

Serving Size: One glass  

*Section the Texas RED Grapefruit by removing all the peel and white pith from the fruit and gently removing the segments from the membrane.  Place the sections in a single layer on a freezer approved plate.  After frozen, the segments can be placed in a zip lock bag.          

 Ingredients:

2 small to medium sized Texas RED Grapefruit, sectioned

4 small to medium sized Texas Oranges, sectioned

1 cup miniature marshmallows

1/2 cup shredded coconut*

Garnish:  Chopped pecans

Directions:

Section the Texas RED Grapefruit and Texas Oranges by removing all peel and white pith from the fruit.  Carefully cut down almost to the center of the fruit, turn the knife and dislodge the grapefruit segment. 

Combine the sections of grapefruit and oranges to the miniature marshmallows and shredded coconut.  Sprinkle the top with chopped pecans.

Serving size: Approximately 4 cups.

*Toast the coconut for extra flavor

This is a great children’s dessert also!