TEXAS GRAPEFRUIT RECIPES

TEXAS CITRUS SALSA
Ingredients

1 ea Texas Grapefruit (peel, section and chop)
1 ea Orange (peel, section, chop)
1 ea Tomato (diced)
1 cup Bell Peppers (red, gold, green, diced)
1 ea Jalapeno (seeded and minced)
3 TBS Red Onion (chopped)
1 TBS Cilantro (chopped)
1½ tsp Sugar
¼ tsp Salt

Instructions
· 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
· Excellent when served on top of grilled fish or chicken!

TEXAS GRAPEFRUIT MUFFINS
Ingredients
2 ea Texas Red Grapefruit
1 cup Old-fashioned oats
1/2 cup Butter or margarine
1 cup Sugar
1/2 cup Packed brown sugar
2 ea Eggs (beaten)
1 1/3 cups Gold Medal all-purpose flour
1 tsp Baking soda
1/2 tsp Cinnamon
Yogurt or whipped cream
Instructions
· Peel and section grapefruit over bowl, reserving juice. Set sections inside.
· Measure grapefruit juice and add water to equal 1 1/4 cup liquid.
· Pour into a sauce pan and bring to a boil.
· Remove from heat and stir in oats and butter; let stand 20 minutes covered.
· Combine remaining ingredients except yogurt in mixing bowl. Stir in oats mixture, blending well.
· Pour into a greased muffin pan. Bake at 350 degrees 15 to 20 minutes. Serve warm or cool, topped with yogurt or whipped cream and grapefruit sections.

ROASTED PORK TENDERLOIN WITH TEXAS RED GRAPEFRUIT
Ingredients
Pork Tenderloin
1 ea Pork tenderloins
1 TBS Olive oil
1 TBS Grey Poupon mustard
1 TBS Black pepper
2 TBS Coriander seeds
1/4 cup Parsley (chopped)
1/4 cup Fresh squeezed Texas Orange Juice
Texas Red Grapefruit Chutney (see below)
Instructions
· Lightly brush tenderloin with olive oil. Brush mustard on loin (cover all sides).
· In a separate bowl mix pepper, coriander and parsley. Spread herb mixture onto a cutting board and gently roll the mustard covered tenderloin through the herbs.
· Bake in the oven at 350 degrees and cook until 140 degrees internal temperature. (Around 20 minutes per pound.) While the tenderloin is roasting, brush with orange juice. Serve on a bed of field greens with fresh slices of citrus. Pour chutney over the meat.

TEXAS RED GRAPEFRUIT CHUTNEY
Ingredients
1 cup Distilled white vinegar
3/4 cup White granulated sugar
1/2 cup Brown sugar
1/2 cup Grapefruit juice
1/2 tsp Salt
1/3 cup Raisins
1/3 cup Golden raisins
1/3 cup Currants
1/2 ea Serrano pepper (seeded)
1 ea Grapefruit (section and chop)
1/4 tsp Nutmeg
1/4 tsp Ginger
1/2 cup Red Onion (sliced)
Instructions
· Add all liquids, sugars, salt and spices and bring to a boil.
· Add fruit and onions and reduce to simmer. Simmer until thickened and desired consistency.

BERRY BEST TEXAS CITRUS PIE
Ingredients
2 ea Texas Red Grapefruit
1 pkg Frozen blackberries (16 oz., thawed)
3/4 cup Sugar
4 tsp Cornstarch
1pkg Raspberry gelatin (3 oz)
1 ea 9 inch baked pie shell
sweetened whipped cream
Instructions
· Cut grapefruit crosswise into halves. Carefully cut around sections and scoop sections out; set aside.
· Coarsely crush the berries. In a medium saucepan, combine the blackberries, sugar and cornstarch. Cook mixture over medium-high heat stirring constantly. Bring to a boil; cook 1 more minute.
· Remove from heat. Stir in gelatin and blend well; chill 30 minutes.
· Drain extra juice from grapefruit sections, reserving for another use. Fold grapefruit into berry mixture and spoon into baked pie shell. Return to refrigerator and chill at least 3 hours. At serving time, top each pie slice with a dollop of whipped cream and garish with a thin slice of grapefruit.