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.

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

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

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!

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.

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.

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.

Crust:

2-1/2 cups of ground pecans

1/3 cup sugar

2 ounces of semisweet chocolate, melted

1/2 stick butter

Directions:  In a small bowl, combine the pecans, sugar and melted butter.  Pat into a 9-inch glass pie dish.  Chill for 30 minutes in the refrigerator.  Preheat oven to 375 degrees and bake pecan crust for 10 minutes.  Set aside and cool to room temperature.  Using a pastry brush, spread the melted chocolate over the inside of the crust and set aside.

Grapefruit Custard Filling:

1/2 stick butter

3/4 cup sugar

1/2 cup heavy cream

2/3 cup fresh grapefruit juice

1/2 cup fresh orange juice

4 eggs, lightly beaten

2 teaspoons of unflavored gelatin

Grated zest of one grapefruit

Filling preparation:  In a 2 quart saucepan, melt the butter over medium heat.  Add the sugar and stir until dissolved.  Add the cream, 1/2 cup of the grapefruit juice, the orange juice, eggs and grapefruit zest.  Sprinkle the gelatin over the remaining grapefruit juice to soften and set aside.  Cook the cream citrus mixture over low heat stirring constantly, until it thickens and lightly coats the back of a spoon.  Do not allow the mixture to boil or the eggs will curdle.  Add the gelatin mixture and stir util the gelatin is dissolved.  When the custard is cooled to room temperature, pour it into the chocolate crust and refrigerate until set, about 2 hours.

To serve: cut into wedges and garnish with whipped cream and grapefruit sections.

Recipe developed by Mary Chamberlin - Food & Catering Consultant