Ingredients

• 1 Texas Red Grapefruit, sectioned
• 1 Texas Orange, sectioned
• 1 cup roasted frozen 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

Directions

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

Using frozen corn, measure 1 cup of kernels, place on a cookie sheet and place under the broiler under low broil.  Watch carefully to prevent burning and roast until a good portion of the kernels have slightly browned.  Pull out of the oven and 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.

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

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

• 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

• 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

• 2-3 medium Texas RED Grapefruit, sectioned (reserve juice)
• 1 cup light mayonnaise or salad dressing
• 1 cup grated reduced fat Monterey Jack or Cheddar cheese
• 2 green onions, thinly sliced
• 1-1/2 cups cooked baby shrimp or crab
• 1 teaspoon curry powder
• 1/4 teaspoon Tabasco or to taste
• White pepper
• 1 tablespoon freshly squeezed Texas RED Grapefruit juice
• 1 French baguette, sliced or a package of English muffins, quartered
• Garnish of dill, mint, or parsley
• 3 tablespoons of chopped peanuts

Directions
Mix the mayonnaise, seafood, cheese mixture and the grapefruit juice together and let stand for 4 or 5 minutes. Spread mixture on the lightly toasted baguette slices or toasted and quartered English muffins. Place on a cookie sheet. Lay a grapefruit segment on top and garnish with a sprig of dill, mint or parsley and some chopped peanuts. Bake in a 350 degree oven until the cheese has melted. Serve immediately.

Recipe developed by Mary Chamberlin - Food & Catering Consultant

Ingredients

• 2 medium Texas RED Grapefruit, sectioned and drained
• 14 oz. spicy Bloody Mary mix
• 3 tablespoons lime juice
• 2/3 cup finely chopped sweet onion
• 1/3 cup chopped cilantro
• 1 teaspoon Worcestershire sauce
• 1/4 c. tequila, optional
• 2 teaspoon chopped jalapeno, optional
• 2-3 ripe but firm avocadoes (about a pound)
• 12 oz. frozen pre-cooked shrimp (about 40-70 per pkg)
• Margarita salt
• Coarsely ground pepper
• Lime wedges for garnish
• Saltine crackers or tortilla chips

Directions
Segment the two Texas RED Grapefruit and break each segment into two to three pieces. Set aside. (Save juice for another use.)

In a container, mix together the spicy Bloody Mary mix, lime juice, onion, cilantro, Worcestershire sauce and the optional tequila and jalapeno if desired. Add pepper to taste.

Peel and pit avocadoes and cut into about 1/2 inch cubes. Run water over the shrimp until thawed. Drain. If desired, rub the rims of 6 margarita glasses with a lime wedge and dip into a dish filled with margarita salt.

Fill the glasses with the Bloody Mary mixture. To that evenly divide the grapefruit sections, avocado and shrimp, building from the center. Serve immediately or refrigerate.

Garnish with lime wedges.

Serves 6 large or 12 small servings.

Ingredients

• 1 Texas RED Grapefruit, sectioned and diced
• 1 Texas Orange, segmented and diced
• 1 cup whole cranberries, chopped*
• 2 jalapeno, seeded and chopped
• 1/4 cup sweet onion, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 packet low calorie sweetner
• Dash of salt
• *Frozen cranberries can be used

Directions
Mix all the ingredients together and chill for at least one hour. Serve as an appetizer with chips, as a topping to turkey quesadillas or as a side dish with sliced turkey.

Ingredients

• 1 Texas RED Grapefruit
• 2-3 tablespoons minced onion
• 2 large ripe avocados
• 1/2 teaspoon salt
• 2 tablespoons sour cream
• 1/2 teaspoon garlic powder

Directions
Peel and section grapefruit, reserving 2 tablespoons of juice. Measure 1 cup of sections; cut into bite-sized pieces and set aside. Peel avocado; mash with a fork, leaving some small chunks. Add remaining ingredients and stir. Gently fold in juice and sections. Serve or cover and chill.

Makes about 3 cups.