Ingredients:

• 2 medium Texas Red Grapefruit, sectioned and cubed
• 3 medium Texas Oranges, sectioned and cubed
• 1 lime, sectioned and chopped into small bits
• 2-3 cups fresh pineapple, cubed
• Juice of one lemon
• 3 tablespoons chopped cilantro
• 1/2 of a fresh jalapeno finely chopped
• Optional: 1 cup shredded coconut

Directions:

1) Section the Texas Red Grapefruit, Oranges and Lime.  Cut off both ends of the fruit with a sharp thin-bladed knife.  Place the fruit on the flat end and cut away the peel from top to bottom along the curvature of the fruit.  Remove all the white pulp.  Cut down along the citrus section towards the center but being careful not to cut through to the center. Turn the knife slight to loosen the section and flip it out.  Cube the grapefruit and orange sections and chop the lime into small bits.  Transfer to a bowl.

2) Cube the fresh pineapple and add to the citrus.

3) To the citrus mixture, add the juice of one lemon and the chopped cilantro and jalapeno.

4) Refrigerate until served.

Serves: 8-10

Ingredients:

•  2 medium Texas Red Grapefruit, sectioned
• 2 Texas Oranges, sectioned
• 1 Texas Orange for juicing
• 1 teaspoon finely chopped cilantro
• 3 tablespoons finely chopped shallots
• 1/4 cup Italian dressing
• 2 tablespoons red wine vinegar
• 2 tablespoons plain fat free yogurt
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon olive oil
• 16 medium-sized sea scallops
• Kosher salt
• Bag of baby green leaf or spring mix salad

Directions:

1) Section the Texas Red Grapefruit and Oranges.  Cut off both ends of the fruit with a sharp thin-bladed knife.  Place the fruit on the flat end and cut away the peel from top to bottom along the curvature of the fruit.  Remove all the white pulp.  Cut down along the grapefruit and orange section towards the center and then turn the knife to loosen the section and lift out.  Place the sections in a covered container and place in the refrigerator until ready to use.

2) Chop the cilantro and shallots.  Mix them with the following 4 ingredients for the dressing.  Refrigerate until ready to use.

 3) Prep the sea scallops by patting them dry then season with salt.  To a large non-stick skillet add the olive oil and heat over medium high until hot but not smoking.  Add the scallops and cook 2-3 minutes on each side or until browned and cooked through.

4) Place the lettuces on four dinner plates and top each with 4 scallops.  Drain the grapefruit and orange sections reserving the juice for another use.  Evenly top the salads with the grapefruit and orange sections.  Drizzle with the dressing.

Serves: 4

Ingredients:

• 1 medium, Texas Red Grapefruit, sectioned
• 10 ounce bag of a garden romaine salad mix with carrots and red cabbage
• 8 ounce bag of pre-cooked grilled chicken breast slices
• 2 green onions, sliced and separated
• 1 small can sliced water chestnuts
• 1 small container of chow mein noodles
• 1 bottle Asian dressing

Instructions:

Section the Texas Red Grapefruit which will yield 10-12 sections of fruit.  Place 3-4 cups of the romaine salad mix on each of two dinner plates.  Evenly divide the grapefruit sections, the chicken slices and the sliced green onions on the two plates.  Per plate, place 10 sliced water chestnuts.  Top each salad with 1/4 cup of chow mein noodles.  Drizzle with Asian dressing.

Serves: 2

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:

• 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

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

Serves 4.

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