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New Ways to Enjoy Texas Grapefruits

| June 1, 2010

This sweet variety is sure to add a new twist to any recipe.

We all know it is important to eat fruits and veggies, but just why is Texas citrus so healthy? The Texas grapefruit is fat free, cholesterol free, contains dietary fiber, is high in vitamins A and C and contains lycopene.

The Rio Star grapefruit is a very red, sweet variety of grapefruit only grown in Texas—in the southernmost tip of Texas known as the Rio Grande Valley. The Rio Star has a very high sugar to acid ratio, which gives it a unique, sweet flavor. The season usually begins in October and the fruit will continue to be available until May.

The deep red interior color, along with its sweet flavor, makes this fruit perfect for desserts, savory dishes or just eating fresh.

Texas Citrus Salsa

Makes 6 servings

• 1 Texas Rio Star Grapefruit,

sectioned and chopped

• 1 large Texas Orange, sectioned and chopped

• 1 medium tomato, chopped

• 1 cup of diced bell pepper

• 1 jalapeno pepper, seeded and minced

• 3 tablespoons chopped red onion

• 1 tablespoon chopped fresh cilantro

• 1 1⁄2 teaspoon sugar

• 1⁄4 teaspoon salt

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Directions:

1. Mix grapefruit, orange, tomato, pepper, jalapeno, onion, cilantro, sugar, and salt.

2. Refrigerate until ready to serve.

3. Drain juice before serving.

Sweet Tip: Try this easy salsa over a baked potato for a hearty meal. Use a mixture of red, green and yellow bell peppers for color contrast.

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Rio Star Grapefruit, Mango and Grilled Steak Salad

Makes 4 servings

• 1 Texas Rio Star Grapefruit, sectioned

• 12 ounce boneless beef top loin steak (1 inch thick)

• 1 10-ounce package torn mixed salad greens

• 1 mango, sliced

• 3⁄4 cup refrigerated blue cheese salad dressing

• 1⁄2 teaspoon salt

• 1⁄4 teaspoon ground black pepper

• crackled black pepper

Directions:

1. Sprinkle both sides of steak with salt and pepper.

2. Place steak on the rack of an uncovered grill directly over medium heat.

3. Grill until desired doneness, turning once halfway through grilling.

4. To serve, thinly slice steak across the grain.

5. Arrange greens on a serving platter; top with meat, mango and grapefruit sections.

6. Top with salad dressing and crackled black pepper.

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Texas Rio Star Grapefruit and Vodka Cooler

Makes 6 servings

• 5 Texas Rio Star Grapefruit, juiced

• 1 small lemon, juiced

• 2/3 cup vodka

• 1 1/4 cups sparkling mineral water, chilled

• Plenty of ice cubes

Directions:

1. Mix grapefruit juice, lemon juice, vodka, and ice cubes in a large serving pitcher.

2. Stir in mineral water and serve in wine glasses.

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Rio Star Grapefruit Margarita

Makes 4 servings

• 4 cups Texas Rio Star

Grapefruit Juice (about 6 grapefruit)

• 2 shots orange liqueur or triple sec

• 8 shots tequila

• 1⁄4 cup sugar

• 1⁄4 cup salt

• 1 Texas Rio Star Grapefruit, wedged

• Mint

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Directions:

1. Rim glass with lime wedge and dip in mixture of 1⁄2 sugar and 1⁄2 coarse salt.

2. Combine grapefruit juice, orange liqueur, and tequila in a pitcher and stir.

3. Pour over ice and garnish with fresh grapefruit wedge and mint.

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Angel Food and
Grapefruit Lush Cake

• 5 Texas Rio Star Grapefruit, sectioned and chopped, undrained

• 1 8-oz. package of vanilla instant pudding

• 2 cups thawed whipped topping

• 1 10-inch round angel food cake

• 1⁄2 Texas Rio Star Grapefruit, sectioned

• 5 strawberries

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Directions:

1. Mix grapefruit sections and dry pudding mix in medium bowl.

2. Gently stir in whipped topping.

3. Cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate. Top with one-third of the pudding mixture.

4. Repeat layers two times. Refrigerate for at least 1 hour.

5. Top with grapefruit sections and strawberries just before serving.

6. Store leftovers in refrigerator.


Category: Seasonal Recipes

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