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 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

Ingredients

2 medium Texas RED Grapefruit, sectioned

1 4-6 oz container raspberries

1 4-6 oz container blueberries

6 strawberries

2 kiwifruit

2 cups vanilla yogurt

1 tablespoon Amaretto liqueur *

Phyllo dough pastry sheets

Finely chopped pecans

Grapefruit zest

Directions

Peel and section the Texas RED Grapefruit.  Break each section into 2 to 3 pieces.  Peel the Kiwifruit, slice and quarter.  Hull and quarter the strawberries with the blueberries and raspberries.  Refrigerate.

Follow the phyllo pastry sheet directions for keeping the phyllo from drying out.  Then take four sheets of phyllo and lay out on a surface.  Cut the phyllo pastry in half and then cut in half again for four equal portions.  Baste the top phyllo with melted butter.  Take two of the sheets and gently push into a muffin cup.  Take the other two sheets, baste with butter and alternate the points and gently push on top of the other two sheets.  This provides a star effect.  Proceed with this method to make 16 to 24 cups.  Bake in a 350 degree oven for approximately 6 to 10 minutes.  Do not over brown.  Cool.

For topping, mix two cups of vanilla yogurt with 1 tablespoon Amaretto liqueur.  To make the dessert cups, put about a tablespoon of the creamy yogurt topping in the base of the dessert cup.  Drain the fruit or use a slotted spoon and add to the dessert cup.  Top with several tablespoons of the creamy yogurt topping.  Garnish with a sprinkling of chopped pecans, grapefruit zest or both.

*For children, eliminate the liqueur or use a whipped topping.

Serves 16 to 24.

Ingredients

Texas RED Grapefruit, squeezed to make 1-1/3 cups juice

1 box strawberry cake mix

2 tablespoons grapefruit peel, divided

1-16 oz container of creamy vanilla icing

Directions

Follow the box directions except substitute freshly squeezed grapefruit juice for water and add one tablespoon finely grated grapefruit peel to the batter. Bake at 350 degrees until done or when a toothpick inserted in the center comes out clean. Remove and set the cupcake pans on a cooling rack until completely cooled. Top the cupcakes with vanilla icing and then sprinkle with the remaining grated grapefruit peel.

Makes 24-30 cupcakes.