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

Ingredients

• 6 flour tortillas

Directions for Tortilla Cups: Brush each side of the tortilla very lightly with water or some melted butter and gently push down into a small greased bowl or large custard cup to create the tortilla cup. Cook at 400 degrees for 8-10 minutes or until browned. Allow to cool before removing from the bowl.*

Ingredients for the salad:

• 1 medium Texas RED grapefruit, sectioned
• 1 large Texas orange, sectioned, saving juice
• 2 avocados, peeled and chopped
• 1 prepared boneless chicken breast, chopped in small pieces
• 1 package prepared romaine lettuce

Directions for the salad: Combine the grapefruit, orange, avocado and chicken breast together. Toss with the dressing (recipe follows.) Into the bottom of the tortilla cups, tear the romaine leaves into smaller pieces. Scoop the citrus salad and place on top of the lettuce, evenly dividing the salad among the cups. Serve immediately.

Ingredients for the dressing:

• 1/4 cup orange juice
• 1-1/2 tablespoons lime juice
• 1 tablespoon honey
• 1-1/2 teaspoons minced fresh cilantro
• 1-1/2 teaspoons mined fresh mint

Combine all the ingredients.

*Tortilla bowls can be made a day ahead and held in an airtight container,

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

• 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

• 2-3 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

• 2 lbs of cooked medium-sized shrimp, keep chilled
• 1/4 cup Italian salad dressing
• 3 tablespoons finely chopped shallots
• 2 tablespoons red wine vinegar
• 2 tablespoons plain fat-free yogurt
• 2 tablespoons freshly squeezed orange juice
• 1-1/2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/8 teaspoon pepper
• 4 cups sliced romaine lettuce
• 2 cups Texas RED grapefruit sections (about 4 grapefruit)
• 2 cups Texas Orange sections (about 5 oranges)
• 1/4 cup chopped fresh chives

Directions
Combine the Italian dressing and the next 7 ingredients in a large bowl and stir well. Add the shrimp and refrigerate. Section the grapefruit and oranges. On a large platter, line the outsides with the lettuce. Spoon the shrimp in the center and garnish around the shrimp with the citrus sections. Or, place the lettuce on individual salad plates. Place the citrus sections on top of the lettuce topping with the shrimp mixture.

Serves approximately 12-14.