Houston Lifestyles and Homes Magazine Mar 2010: Texas Grapefruits

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

Ingredients

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

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.

Rio Star Grapefruit & Avocado Salad

Makes 4 servings

Ingredients

2 Texas Rio Star Grapefruit, sectioned with juice reserved

2 avocados, halved lengthwise and pitted

2 teaspoons fresh tarragon, chopped

1⁄4 cup fresh lemon juice

2 teaspoons fresh lemon juice

1⁄4 cup olive oil

3⁄4 teaspoon coarse salt

black pepper to taste

DIRECTIONS

1. Brush 2 teaspoons lemon juice over flesh of avocados; set aside.

2. Add lemon juice, salt and tarragon to the reserved grapefruit juice; season with
pepper.

3. Whisk in olive oil in a slow, steady stream.

4. Add grapefruit sections and toss gently.

5. Place each avocado half on a plate.

6. Top with grapefruit mixture, dividing evenly.

7. Serve immediately.

Texas Citrus Guacamole

Makes 3 cups

Ingredients

1 Texas Rio Star Grapefruit, sectioned

2 large ripe avocados

2-3 tablespoons minced purple onion

2 tablespoons sour cream

1⁄2 teaspoon garlic powder

1⁄2 teaspoon salt

Rio Star Grapefruit, Mango

and Grilled Steak Salad

Makes 4 servings

Ingredients

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.

DIRECTIONS

1. Peel and section grapefruit, reserving 2 tablespoons of juice.

2. Measure 1 cup of grapefruit sections. Cut into bite-sized pieces and set aside.

3. Peel avocado and mash with a fork until somewhat smooth, leaving some small chunks.

4. Add the remaining ingredients and stir well.

5. Gently fold in grapefruit juice and sections.

6. Serve immediately or cover and chill until serving time.