Ingredients:

• 1 Texas Red Grapefruit
• 2 medium avocados
• 1 bag mixed salad greens
• 1 small sweet yellow or red onion
• Garnish:  Chopped olives, chopped pecans, crumbled feta or goat cheese.

Directions:

Peel and section the Texas Red Grapefruit which yields 10-12 sections.  Set aside to drain.  Reserve the juice for another use.  Cut the avocados in half, remove the seed and peel them.  Slice them to have the same number per plate.  Thinly slice the onion separating into rings, enough for 3 to 4 rings per plate.  Place the salad greens evenly on plates; top the salad with alternate sections of sweet grapefruit, avocado slices and the onion rings.

Garnish with chopped olives, finely chopped pecans, or crumbled feta or goat cheese.  Drizzle a raspberry vinaigrette, poppy seed or balsamic dressing over each salad.

Yield:  4 Servings

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!

Ingredients

• 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
• 1 Texas RED Grapefruit, peeled and sectioned, reserve juice
• 2 Texas Oranges, peeled and sectioned, reserve juice

Directions
Cook almonds and sugar over low heat, stirring constantly until the sugar is melted and almonds are coated. Cool and break apart. Combine lettuce, romaine, celery, green onions, Texas RED 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 Texas RED Grapefruit juice combined
• 2 tablespoons sugar
• salt
• pepper

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

Serves 4.

Ingredients

• 1 9-inch piecrust
• 1-1/2 cups sugar
• 1 tablespoon all purpose flour
• 1 tablespoon yellow cornmeal
• 1/4 teaspoon salt
• 1/4 cup butter or margarine, melted
• 1/4 cup milk
• 2 teaspoons grated Texas RED Grapefruit rind
• 1/3 cup freshly squeezed Texas RED Grapefruit juice
• 1 tablespoon lemon juice
• 4 large eggs, lightly beaten

Directions
Bake piecrust according to package instructions. Cool. Whisk together the sugar and the next nine ingredients until blended. Pour into the piecrust. Bake at 350 degrees for 40 to 45 minutes or until center is set. Cover the edges of the crust with aluminum foil after 20 minutes to prevent excessive browning. Cool on a wire rack. Garnish with whipped cream and grated rind if desired.

Serves 8.

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.