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To start the day in the best possible way

Juice Rio Red grapefruit and Texas navel oranges.
Combine in equal proportions. Yummy.
Courtesy Cindy Gearhart Young

Sectioning grapefruit like the pros

Take a sharp thin-bladed knife and cut off both ends of the grapefruit, being sure to cut down far enought to remove all the white pulp and be clear into the fruit.
Place the piece of grapefruit on a cutting board on one of its (now) flat ends. Cut away the rest of the peel in strips from top to bottom along the curve deep enough to remove all the white pulp and be clear into the fruit.
Hold the completely peeled and dripping grapefruit in your hand over a bowl. Slip the blade down toward the center of the fruit right along one edge of a section. Turn the knife to loosen the other edge of the section and out the section comes-pretty as a picture. Continue by removing the rest of the sections in this way.
Courtesy: TexaSweet Citrus Marketing, Inc., Mission, Texas

Three-Fruit Pasta

8 ounces whole-grain linguine pasta
1/4 cup extra-virgin olive oil, divided
1 Rio Red grapefruit, peeled, halved, seeded and diced (about 1/2 cup), including juice
2 medium oranges, peeled, halved, seeded and diced (about 1 cup), including juice
1 medium tomato, peeled, seeded and chopped (about 1/2 cup)
1/2 cup loosely packed chopped flatleaf parsley
Salt and freshly ground white pepper
Honey (optional)
Cook the pasta according to the package instructions, using 1 teaspoon of the olive oil. Drain well and transfer to a large bowl. Meanwhile, in a small bowl, combine the grapefruit and oranges (and their juices) with the tomato. Stir in remaining olive oil and the parsley. Add salt and pepper to taste. Transfer to a blender and pulse on puree speed a few seconds, or until fruit is reduced to tiny pieces. Taste the puree and if too tart stir in small amount of honey.
Stir the fruit mixture into the drained pasta and serve immediately.
Makes 4 servings.
Nutrition information: per serving: 351 calories, 15 g total fat (2 g saturated), 51 g carbohydrates, 9 g protein, 9 g dietary fiber, 18 mg sodium.
Recipe Source: The Sierra Vista Herald, September 14, 2005 issue

Colorful, Zesty Texas Citrus Salsa

Colorful, Zesty Texas Citrus Salsa

1 Texas (Rio) Red grapefruit
1 large Texas (navel) orange
1 medium tomato, seeded and chopped
1 cup diced green, red, and yellow bell pepper
1 jalapeño pepper, seeded and minced
3 tablespoons chopped red onion
3 tablespoon chopped fresh cilantro
1 ½ tsp. sugar
¼ tsp.salt

Peel, section and dice grapefruit and orange. Combine all ingredients. Drain juice before serving. Makes about 2 cups.

Courtesy: TexaSweet Citrus Marketing, Inc., Mission, Texas

Grapefruit Vinaigrette

1/4 cup fresh grapefruit juice
1 T. chopped shallots
1 tsp. sugar(approximate, may need more)
1/2 cup olive oil
salt and freshly ground pepper to taste

In a food processor fitted with a steel blade, combine all ingredients except the olive oil. With the machine running, slowly pour in the oil, and process until thickened. Adjust the seasonings to taste. Store, covered, in the refrigerator for up to two days. Serve at room temperature.

If you don’t have a food processor, whisk all the ingredients except the olive oil together in a small bowl. Gradually add the oil, whisking constantly until thickened.

Adapted from “USA Cookbook” by Shelia Lukins and published in the Arizona Daily Star on Wednesday, February 5, 2003.

Carribean Gusto

Makes 4 servings

1 medium red grapefruit(peeled, sectioned and chopped)
1 large orange(peeled, sectioned and chopped)
1 medium mango(peeled and diced)
1 medium avocado(peeled and diced)
1 medium tomato(seeded and chopped)
1 serrano pepper(seeded and minced)
2 T. chopped red onion
1 T. chopped fresh cilantro
1 tsp. sugar
1/4 tsp. salt
Juice of one lime

Combing fruit, avocado, tomato, pepper, onion, cilantro, seasonings and lime juice in a medium size mixing bowl. If desired, drain juices before serving. Serve over grilled shrimp or chicken, or as an appetizer with chips.

Adapted from www.texasweet.com

Grapefruit Glazed Chicken Chipotle

Serves 4

4 chicken breast halves, skinned and boned
6 T. frozen grapefruit juice concentrate, thawed(divided usage:see note at bottom)
1 chipotle pepper, snipped into small pieces
1 cloves garlic, minced
1 T. vegetable oil
Salt and freshly ground pepper, to taste
2 T. honey
Crisp salad greens
1/4 cup chopped pecans
Optional garnish: fresh grapefruit segments

Rinse chicken with cool water and pat dry. Place in a plastic utility bag or shallow dish. Mix together 1/4 cup of the grapefruit juice concentrate, snipped chipotle pepper and garlic; spoon over chicken and let marinate for at least 30 minutes, turning occasionally.

Spoon oil into a large, heavy skillet placed over medium heat; remove chicken from marinade(reserve marinade). Sprinkle chicken with salt and pepper as desired, then cook in skillet untile tender and browned, about 5 minutes on each side. When done, add reserved marinade and cook until liquid is absorbed, turning chicken frequently.

Remove chicken from skillet to a cutting board. Mix honey and remaining 2 tablespoons grapefruit juice concentrate; add to skillet, stirring until hot and bubbly. Cut chicken crosswise against the grain into medallions. Place on serving dish lined with crisp salad greens. Spoon sauce over chicken; sprinkle with pecans. If desired, garnish with fresh grapefruit sections.

Serve hot.

NOTE: If using fresh grapefruit juice, boil it down rapidly until thick and syrupy. Stir frequently as it scorches easily. Cool, then proceed with recipe.
Adapted from www.florida-juice.com

Grapefruit Sorbet

Serves 8
1 1/2 cups unpeeled grapefruit, cut into 1/2 inch pieces(from 1 or 2 grapefruit)
1/2 cup plus 3 T. sugar, preferable superfine
1 1/2 cups water
2 T. fresh grapefuit juice
2 tsp. lemon juice
1 egg white
3 oz. vodka

In a small saucepan, make a simple syrup by combining the 1/2 c. sugar and 1 1/2 c. water. Cook over low heat until sugar dissolves. Cool, then place in freezer for 10 to 15 minutes.

Put grapefruit in a small saucepan with just enough water to cover. Simmer until tender (5 to 10 minutes). Drain, discarding water. Place grapefruit and 3 T. sugar in a food processor fitted with a steel blade. Puree. Return puree to saucepan and simmer slowly until thick, 10 to 15 minutes. Don’t let it scorch!

Remove from heat, and stir in grapefruit juice, lemon juice, and the chilled syrup.Beat the egg white until stiff. Just before freezing, add the egg white and vodka to the grapefruit mixture. Freeze according to your ice cream maker’s directions. Garnish with candied grapefruit peel, if desired.

NOTE: To make the candied peel use a sharp knife to thickly slice the peel from a large grapefruit. In a saucepan, cover peel with cold water and bring to a boil. Simmer for 10 minutes. Drain and repeat twice. Drain again, then cover with equal amounts of sugar and cold water. Bring to a boil. Drain and let dry, then cut into long strips. Press into grandulated sugar to coat rind. Use as a garnish or as a nibble.

Adapted from “Lee Bailey’s Country Weekends” by Lee Baily and published in the Arizona Daily Star on Wednesday, February 5, 2003.

Michele’s Creme Fraiche

Combine 1 cup cream with 2 tablespoons buttermilk. Allow to sit, covered, at room temperature for 24 hours. Sweeten, if desired. Spoon on top of broiled grapefruit(See Broiled Grapefruit in next recipe) or other fruits. Enjoy!

Arizona Daily Star on Wednesday, February 5, 2003

Broiled Grapefruit

Preheat the broiler. Halve each grapefruit. Then section each grapefruit with a sharp knife(a boning knife works well). Cut between the rind and the fruit, then cut between the membrane and the individual fruit segments. Sprinkle each half with 1 tablespoon brown sugar. Broil until bubbly and lightly browned, 4 to 5 minutes. Quick and easy!

From the Arizona Daily Star on Wednesday, February 5, 2003

Spicy Broiled Grapefruit

Prepare grapefruit as in Broiled Grapefruit recipe(see above).
Drizzle 2 teaspoons of maple syrup over each half, then sprinkle with 2 teaspoons brown sugar and 1/4 teaspoon ground cardamom.
Top with a tiny smidgen of butter.
Broil until bubbly and lightly browned.

Nice change!

From the Arizona Daily Star on Wednesday, February 5, 200