Ingredients

• 1 Texas Red Grapefruit, sectioned
• 1 Texas Orange, sectioned
• 1 cup roasted corn kernels
• 2 cup chopped orange bell pepper
• 1/2 cup chopped sweet onion
• 2 small diced avocados
• 2 pickled canned jalapenos, sliced
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 tsp cumin
• juice of 1/2 small lime
• Sprinkle with 1-2 tablespoons of cilantro, if desired

Directions:

Section the Texas Red Grapefruit and Orange.  Then cut each section into 2 or 3 pieces.  Put in a bowl and set aside.

Measure 1 cup of corn kernels (canned or cut off the cob), place on a cookie sheet.  Lightly sprinkle with oil.   Bake about 400 degrees until the kernels begin to brown, 15-20 minutes.  Check frequently.  Pull out of the oven and set aside.  Another method to brown the kernels  is to lightly saute in an oiled pan on medium high heat until kernels begin to brown.  Then set aside.

Chop the orange bell pepper and onion so that the size is similar to the citrus pieces.  Peel the avocado and then chop again in a similar size to the other fruit and vegetables.  Dice the canned jalapenos. (Fresh can be substituted but the amount may need to be decreased depending on desired spiciness.)

Drain the grapefruit and orange segments.  To that add all of the remaining items.  Stir and cover, refrigerating for 1 to 2 hours for optimum taste.  Sprinkle with chopped cilantro, if desired.

Serve as an appetizer with tortilla chips or as a side salad (6-8 servings).