More grapefruit recipes from TexasSweet Citrus Marketing, Inc.
Rio Star Fiesta Salad
- 4 Texas Oranges, sectioned
- 1 Rio Star Grapefruit, sectioned
- 3 cups jicama, peeled and cubed
- ¾ cup red radishes, slivered
- 1 ½ teaspoons lime rind, grated
- 3 tablespoons fresh lime juice
- 3 tablespoons plain fat-free yogurt
- 2 tablespoons light mayonnaise
- 1 ½ tablespoons honey
- ¼ teaspoon freshly ground black pepper
- Dash of salt
- 4 cups chopped romaine lettuce
- 1 cup pomegranate seeds
- 3 tablespoons pumpkinseed kernels, toasted
- 2 tablespoons fresh cilantro, chopped
Peel and section oranges and grapefruit over a large bowl, reserving juice; add sections to juice.
Add jicama and radishes to orange/grapefruit mixture; toss gently. Cover and chill 30 minutes.
Combine lime rind, yogurt, mayonnaise, honey, pepper and salt in a small bowl, stirring until smooth.
Arrange lettuce in a large bowl. Using a slotted spoon, place the orange mixture over lettuce; drizzle evenly with yogurt mixture. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro.
Rio Star Grapefruit Creme Brulee
- 13 ounces freshly squeezed Texas Rio Star Grapefruit juice 10 ounces of sugar
- 18 ounces of heavy cream
- 8 ounces egg yolk
- Sugar for caramelizing
Preheat oven to 275° F
In a medium saucepan, heat grapefruit juice, sugar, and heavy cream until warm. Temper the liquid with egg yolk and strain. Pour liquid into ramekins and bake in a water bath until set but center is still slightly wobbly. Chill until needed.
To serve, sprinkle the surface of each ramekin evenly with a layer of sugar. Using a blow torch or broiler, caramelize the sugar until golden.
Texas Citrus Salsa
- 1 Texas Red Grapefruit, peeled, sectioned and chopped
- 1 large Texas Orange, peeled, sectioned and chopped
- 1 medium tomato
- 1 cup diced green, red, and yellow bell pepper (use a mixture of all three peppers for best color contrast)
- 1 jalapeno pepper, seeded and minced
- 3 tablespoons chopped red onion
- 1 tablespoon chopped fresh cilantro
- 1 ½ teaspoons sugar
- ¼ teaspoon salt
Mix grapefruit, orange, peppers, onion, cilantro and seasonings. Seed and chop the tomato. Combine all the salsa ingredients in a medium mixing bowl. Drain juice before serving. Makes about 2 cups. Excellent when served on top of grilled fish or chicken!
Quick 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.
From the February 2013 issue.
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