1 medium Texas Red Grapefruit

1 medium Texas Orange

1/2 cup fresh blueberries

1/4 cup pecan pieces

1/2 cup brown sugar

2 tablespoons softened butter

1 refrigerated pie crust

1 egg yolk

Directions:

Remove the pie crust from the container and leave at room temperature while preparing the other ingredients.

Section the Texas Red Grapefruit and Orange.  These sections should be well drained before use, saving the juice for a later use.  Rinse the blueberries and add to the citrus sections to drain.  Lightly pat dry before adding to the tart.  In another bowl, blend the softened butter with the brown sugar.

Take the crust out of the wrapper and place on a well-greased baking sheet with edges (to catch any juices.)  With your fingers, slightly spread out the edges.  In the center, place the citrus sections and blueberries.  First sprinkle the pecan pieces over the mixture and then the brown sugar over the top.  Pull up the edges of the pie crust over the fruit, overlapping it as necessary and leaving a 3-4″ opening on the top.  Brush the pie crust with a mixture of 1 teaspoon water and 1 egg yolk.  Cook @350 for 30-35 minutes or until the crust is a beautiful golden brown.

Remove the pie and allow to sit for a few minutes.  Move to a plate with edges as juices will run when cut.  This is great either hot or cold and topped with whipped cream or vanilla ice cream.

Serves 4-6

2 medium-sized Texas Red Grapefruit

4 - 7 oz. pieces of Sea Bass

2 tablespoons vegetable oil

2 tablespoons of agave syrup

2 tablespoons grated ginger

1/8 cup fresh mint, roughly chopped

2 roasted tomatoes, skinned and cut into medium dice

1 medium red onion, cut into small dice

1 teaspoon minced fresh garlic

Kosher salt and pepper

Directions:

Peel and section one of the Texas Red Grapefruit.  Cut the segments in half and place in a mixing bowl.  Squeeze the juice from the remaining grapefruit and add to the mixing bowl with the segments.  Combine the remaining ingredients and season with kosher salt and pepper.

Heat an oven proof saute plan and add the vegetable oil.  Season the fish on both sides with the Kosher salt and pepper.  Once the pan is hot, add the fish to the saute pan.  Once the fish has started to brown, place in a 375 degree oven for 10 minutes.  (Thinner fish will cook faster.)  Remove the fish from the pan and spoon the salsa over the top.

Serves 4   (Recipe created by Executive Chef Paul French, Hyatt Regency, Austin, Texas for Texas Citrus Week promotion with ECA and  Tropic Moon Grapefruit)

1.25 oz vodka

.75 oz St. Germain liquer

.25 oz Pama liquer

1.75 oz freshly squeezed Texas Rio Star grapefruit juice

.5 oz simple syrup

Directions:

Shake in shaker with ice; strain into a martini glass and enjoy!

(Recipe created by the Hyatt Regency, Austin,
Texas for Texas Citrus Week featuring our Tropic Moon Grapefruit)

• 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

•  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

• 2-3 fresh medium to large Texas Oranges 
• 1 package angel food cake mix*
• 3 teaspoons orange zest, separated
• red and yellow cake coloring
• Angel food cake pan

Directions:

Per the directions on the angel food cake mix, 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 for the 3 teaspoons needed — 2 for the cake and 1 for the icing.  Then squeeze for the juice.  Reserve and set aside 2 tablespoons of juice for the icing. 

To a large measuring cup, add the remaining freshly squeezed orange juice and then add enough water to complete the 1-1/4 cups required for the cake.  Pour into the batter.  Add 2 teaspoons of the orange zest to the batter.  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 the top of the cake 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. 

Servings: 10-12  

• 1 Texas Red Grapefruit, sectioned
• 1 Texas Orange, sectioned
• 1 cup roasted 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
• Sprinkle with 1-2 tablespoons of cilantro, if desired

Directions:

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

Measure 1 cup of corn kernels (canned or cut off the cob), place on a cookie sheet.  Lightly sprinkle with oil.   Bake about 400 degrees until the kernels begin to brown.  Check frequently.  Pull out of the oven and set aside.  Another method to brown the kernels  is to lightly saute in an oiled pan on medium high heat until kernels begin to brown.  Then 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.  Sprinkle with chopped cilantro, if desired.

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