Ingredients:

• 1 medium, Texas Red Grapefruit, sectioned
• 10 ounce bag of a garden romaine salad mix with carrots and red cabbage
• 8 ounce bag of pre-cooked grilled chicken breast slices
• 2 green onions, sliced and separated
• 1 small can sliced water chestnuts
• 1 small container of chow mein noodles
• 1 bottle Asian dressing

Instructions:

Section the Texas Red Grapefruit which will yield 10-12 sections of fruit.  Place 3-4 cups of the romaine salad mix on each of two dinner plates.  Evenly divide the grapefruit sections, the chicken slices and the sliced green onions on the two plates.  Per plate, place 10 sliced water chestnuts.  Top each salad with 1/4 cup of chow mein noodles.  Drizzle with Asian dressing.

Serves: 2

Ingredients:

• 2 Texas Red Grapefruit, sectioned
• 1 package strawberry glaze
• 1 tub of ready-to-eat cheesecake filling
• 1 package ready-to-use crepes
• 1 small package chopped pecans
• 1 container of whipped topping

Directions:

Per crepe, place 3 tablespoons of ready-to-use cheesecake filling down the middle of the dessert crepe and smooth. Top the cheesecake filling with two sections of Texas Red Grapefruit. Pour 1 to 1-1/2 tablespoons of strawberry glaze down over the grapefruit sections and filling. Sprinkle chopped pecans over the fruit and filling and roll up the crepe.

To the top of the crepe, add a dollop of whipped topping. Place some additional strawberry glaze into the corner of a plastic storage bag. Twist the bag down to the glaze; snip the corner and squeeze creating a wavy line of glaze over the crepe and whipped topping. For extra pizzaz, make dots of glaze around the plate. To complete the plate, add two sections of fresh grapefruit as a garnish.

As an alternative to the whipped topping, dust the crepes with confectioners’ sugar.

Servings: 5-6 individual servings with extra fruit for garnish.

Ingredients:

• 2 Texas Red Grapefruit, sectioned
• 1 small jar strawberry jam
• 1 package (17.3 oz) puff pastry sheets, thawed
• 1 egg plus 1 tablespoon water
• 1 small package of chopped pecans
• sugar, for sprinkling
• confectioners’ sugar for topping

Directions:

Section the Texas Red Grapefruit which will yield 10-12 sections of fruit.  Set aside.

Heat oven to 400 degrees.  Whisk the egg and 1 tablespoon of water in a small bowl.  On a lightly floured surface, roll out the thawed puff pastry sheets into 12 inch squares.  Cut each sheet into 9 equal squares approximately 4 inches per square.

To the center of each square, place one section of grapefruit and 1/2 to 1 teaspoon of strawberry jam.  Sprinkle chopped pecans over the section and jam.  Brush the edges of the square with the egg mixture and fold in half diagonally to form a triangle.  Press very well to seal the edges and transfer to an ungreased baking sheet.  Lightly brush the tops with the egg mixture and sprinkle with sugar.  Bake for 14 minutes or until browned.  Cool on a rack and then lightly dust with confectioners’ sugar.

 Serves: 18 turnovers