• 2 fresh medium to large Texas Oranges, zested then juiced (reserve 2 tablespoons juice)
• 1 package angel food cake mix*
• 3 teaspoons orange zest
• red and yellow cake coloring
• Angel food cake pan

Per directions, move the oven rack to the lowest position (remove other racks) to use an angel food cake pan.  Set the temperature for 350 degrees.  

First zest the oranges and then squeeze for the juice.  (Reserve 2 tablespoons of juice for the icing.)  In a measuring cup, add the remaining freshly squeezed juice and then add water to complete the 1-1/4 cups required.  Pour into the batter.  Add 2 teaspoons of the orange zest to the batter keeping the other for the icing.  Add 3 drops of red cake coloring and 5 drops of yellow to the batter to give it a light orange color.

Beat the batter as directed on the box, prepare the pan and pour the batter into the pan.  Bake and cool as directed.  When completely cooled and removed from the pan, drizzle with the orange icing.

* A Betty Crocker Angel Food Cake Mix was used for this recipe.

Orange Icing:

• 1 cup confectioner’s sugar
• 2 tablespoon butter or margarine, melted
• 1/4 teaspoon vanilla
• 1 teaspoon of orange zest
• 2 tablespoons orange juice

In a bowl, add the sugar, butter, vanilla and zest.  To that add one tablespoon of orange juice at a time and stir to get the right consistency to drizzle the icing over the top of the cake.  If the sugar is not quite thin enough to drizzle, add a few drops of water or milk.   

• 1 Texas Red Grapefruit, sectioned
• 1 Texas Orange, sectioned
• 1 cup roasted frozen corn kernels
• 2 cup chopped orange bell pepper
• 1/2 cup chopped sweet onion
• 2 small diced avocados
• 2 pickled canned jalapenos, sliced
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 tsp cumin
• juice of 1/2 small lime

Directions

Section the Texas Red Grapefruit and Orange.  Then cut each section into 2 or 3 pieces.  Put in a bowl and set aside.

Using frozen corn, measure 1 cup of kernels, place on a cookie sheet and place under the broiler under low broil.  Watch carefully to prevent burning and roast until a good portion of the kernels have slightly browned.  Pull out of the oven and set aside.

Chop the orange bell pepper and onion so that the size is similar to the citrus pieces.  Peel the avocado and then chop again in a similar size to the other fruit and vegetables.  Dice the canned jalapenos. (Fresh can be substituted but the amount may need to be decreased depending on desired spiciness.)

Drain the grapefruit and orange segments.  To that add all of the remaining items.  Stir and cover, refrigerating for 1 to 2 hours for optimum taste.

Serve as an appetizer with tortilla chips or as a side salad (6-8 servings).

• 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

• 2 Texas Red Grapefruit, sectioned
• 1 package strawberry glaze
• 1 tub of ready-to-eat cheesecake filling
• 1 package ready-to-use crepes
• 1 small package chopped pecans
• 1 container of whipped topping

Directions:

Per crepe, place 3 tablespoons of ready-to-use cheesecake filling down the middle of the dessert crepe and smooth. Top the cheesecake filling with two sections of Texas Red Grapefruit. Pour 1 to 1-1/2 tablespoons of strawberry glaze down over the grapefruit sections and filling. Sprinkle chopped pecans over the fruit and filling and roll up the crepe.

To the top of the crepe, add a dollop of whipped topping. Place some additional strawberry glaze into the corner of a plastic storage bag. Twist the bag down to the glaze; snip the corner and squeeze creating a wavy line of glaze over the crepe and whipped topping. For extra pizzaz, make dots of glaze around the plate. To complete the plate, add two sections of fresh grapefruit as a garnish.

As an alternative to the whipped topping, dust the crepes with confectioners’ sugar.

Servings: 5-6 individual servings with extra fruit for garnish.

• 2 Texas Red Grapefruit, sectioned
• 1 small jar strawberry jam
• 1 package (17.3 oz) puff pastry sheets, thawed
• 1 egg plus 1 tablespoon water
• 1 small package of chopped pecans
• sugar, for sprinkling
• confectioners’ sugar for topping

Directions:

Section the Texas Red Grapefruit which will yield 10-12 sections of fruit.  Set aside.

Heat oven to 400 degrees.  Whisk the egg and 1 tablespoon of water in a small bowl.  On a lightly floured surface, roll out the thawed puff pastry sheets into 12 inch squares.  Cut each sheet into 9 equal squares approximately 4 inches per square.

To the center of each square, place one section of grapefruit and 1/2 to 1 teaspoon of strawberry jam.  Sprinkle chopped pecans over the section and jam.  Brush the edges of the square with the egg mixture and fold in half diagonally to form a triangle.  Press very well to seal the edges and transfer to an ungreased baking sheet.  Lightly brush the tops with the egg mixture and sprinkle with sugar.  Bake for 14 minutes or until browned.  Cool on a rack and then lightly dust with confectioners’ sugar.

 Serves: 18 turnovers

• 1 (8-10 lb.) beef brisket
• 3 medium Texas Red Grapefruit, cut in half for juicing
• 1 bottle Raspberry Chipotle Marinade

Directions

Start a charcoal fire or the gas grill. Wash the brisket and trim off the excess fat. Season heavily with course sea salt, black pepper or mixed pepper. Sear the brisket with a high flame and then cook over a lower flame or at 300-325 degrees on the gas grill for about three hours. During the three hours, every 20 minutes, squeeze the juice of two grapefruit halves on all sides of the brisket on the grill. Along the way, add some wood chips or hickory bark to the fire for more smokiness, if desired. During the last hour of grilling, baste the brisket with the raspberry chipotle marinade.

When done, cut across the grain of the meat (across the tip.)

Serves: 32 to 40 (4 oz. servings)

Serving suggestion, the Texas Full-of-Flavor Brisket will taste great with Sweet Grapefruit Coleslaw, recipe under the salad section.

Recipe Courtesy of Just Like Magic Catering, Ballwin, MO

• 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

• 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