Ingredients:

• 4 spiced cider packets
• 3 cups freshly squeezed grapefruit juice
• 1/2 cup freshly squeezed orange juice
• 3 whole cloves
• 3-4 cinnamon sticks
• 1/4 c. sweetened dried cranberries
• Dash allspice

Directions:
Heat over medium but not quite to boiling. Keep at low heat 15-20 minutes to blend the flavors. Strain and serve. Garnishes: an orange or half a grapefruit slice or a cinnamon stick.

Ingredients

• 3-4 Texas RED Grapefruit, sectioned and strained
• 1 cup prepared strawberry glaze
• 1 9-inch baked pie shell
• Whipped cream, optional

Directions
Carefully fold the grapefruit sections into the strawberry glaze. Pour into the baked pie shell and refrigerate until firm. Top with whipped cream.

Ingredients

• 2 small to medium Texas RED Grapefruit
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 3/4 teaspoon pumpkin-pie spice or nutmeg
• 2 tablespoons chopped pecans
• 4 tablespoons butter
• 2 lb cooking apples
• 2 tablespoons packed brown sugar
• Vanilla or Cinnamon Ice Cream

Directions
Preheat the oven to 425 degrees and grease an 8-inch square baking dish. Peel, section and drain the grapefruit. Set aside.

Mix together the next four ingredients. Cut in butter with a pasty blender or crisscrossing two knives until the mixture is crumbly. Set aside.

Peel the apples and cut into approximately 1/2-inch wedges. Toss with the remaining brown sugar. Pour into the baking dish and place the grapefruit wedges into the apples. Crumble the topping over the fruit. Bake 25 minutes.

Serve with a scoop of vanilla or cinnamon ice cream.

Serves 8-10.

Ingredients

• 4 medium to large Texas RED Grapefruit, sectioned
• 1 cup sugar
• 1-3/4 cup strained grapefruit juice
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 3-oz package wild strawberry jello
• 1 (8 or 9 inch) pie crust, baked and cooled
• 1 cup whipping cream, whipped

Directions
Peel and section grapefruit. Place sections in a strainer over a bowl. Cook sugar and next 3 ingredients until thick and clear. Add jello and stir until dissolved. With a large spoon, place a small amount of the jello mixture to cover the bottom of the baked pie crust (about 1/4 inch thick.) Reserve the rest of the mixture until ready for use, no need to refrigerate. Chill the pie until the jello congeals, about one hour. When the jello congeals, place the drained grapefruit sections in a close circular fashion in the pie shell. Pour the reserved jello mixture over the pie and chill the pie again until the jello sets. Top with whipped cream.

Serves 8

Ingredients

• 2 cups flour, sifted
• 1/2 teaspoon soda
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1 cup sugar
• 2 eggs
• Grated rind of 1 Texas Orange
• 3/4 cup freshly-squeezed Texas orange juice

Directions
Cream shortening and sugar. Add eggs and orange rind. Add dry ingredients alternately with orange juice. Bake in a square loaf pan 350 degrees for 30 minutes.

Serves 8.

Orange Coconut Frosting

• 3 tablespoons butter
• 1-1/2 cups powdered sugar
• 1/4 cup freshly-squeezed Texas orange juice
• 3/4 cup coconut

Cream butter and sugar. Add orange juice and coconut. Beat until smooth. Frost Texas Orange Loaf Cake.

Ingredients

• 2 medium Texas Oranges, sectioned
• 2 avocadoes, peeled and sliced into 16 slices
• 1/2 small jicama, peeled
• 1/2 medium sweet onion, peeled
• 4-5 cups mixed salad greens
• 2 tablespoons fresh cilantro, chopped
• 3 tablespoons fresh orange juice
• 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon ground cumin or Mexican seasoning
• 1/4 teaspoon fine sugar
• Pinch of salt and pepper
• 1/3 cup light olive oil
• Zest of one orange

Directions
Finely grate one Texas orange. Set zest aside. Peel and section 2 Texas oranges. Reserve 3 tablespoons of the juice for the dressing. Peel and slice the avocado. Finely chop the cilantro. Peel the jicama and slice into matchsticks. Peel the onion and cut into thin rings and then cut the rings in half. Combine the fresh orange juice, lemon juice, cumin, sugar, salt and pepper. Whisk in the olive oil until blended. Sest aside.

To build the salad, distribute the salad greens on 4 plates. Top the salad with the orange sections and avocado slices. Evenly distribute the jicama sticks and onion slices on the plates. Drizzle salad dressing over the salads and sprinkle the top with orange zest and cilantro.

Serves 4.

Ingredients

• 2 Texas RED Grapefruit, peeled and sectioned
• 4 cups shredded red (or green) cabbage
• 2 carrots shredded
• 1/2 cup peeled and chopped sweet onions

Directions
Section the grapefruit, capturing the juice for another use, and dice. Shred the carrots. Add the diced grapefruit, shredded carrots, chopped onion and cabbage together. Toss gently. For the dressing, use a poppy seed, coleslaw dressing or sweet onion dressing. Mix well and refrigerate until serving.

Serves about 12.

Ingredients:

• 2-3 Texas RED grapefruit, sectioned and drained
• 1 cucumber, peeled and thinly sliced
• 2 avocados, peeled and sliced
• 1 bag of fresh baby spinach greens
• 1/2 bunch of fresh mint, thinly sliced
• Optional Garnish: goat cheese crumbles, additional mint and candied pecans.

Directions
For salad: Prepare all ingredients and lay spinach leaves mixed with half of the mint (chiffonade) onto a large platter. Arrange cucumber, avocado slices and grapefruit on top of the spinach. Just before serving, ladle the Honey Tabasco dressing over the top (recipe follows) and if desired, sprinkle with additional fresh chopped mint, candied pecans (recipe follows) and crumbled goat cheese.

Ingredients: Honey Tabasco Vinaigrette Dressing

• 1/4 cup white wine or tarragon flavored vinegar
• 1/2 cup olive oil
• 1/4 cup honey
• 2 teaspoons Tabasco sauce
• 1/2 cup finely chopped onion
• salt and white pepper to taste

Directions for Dressing: In food processor blender, blend first 5 ingredients until smooth. Add salt, pepper and let stand at room temperature for at least 2 hours. Dress salad with dressing when ready to serve.

Directions for Candied Nuts (Walnuts or Pecans):
Place 4 or 5 cups of nuts into boiling water. Boil for 5 minutes. Drain and quickly dry on a towel. Place in a bowl and pour powdered sugar over the top along with a dash of cayenne pepper. Do not allow the nuts to cool while mixing in the powdered sugar. Nuts will become like a paste. Deep fry, in small batches, in Canola oil until golden brown, about 3 to 4 minutes. Drain onto parchment paper or aluminum foil. Do not use paper towels, as the nuts will stick. Cool and place in plastic bags and use on your favorite salads.

Recipe developed by Mary Chamberlin - Food and Catering Consultant

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 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