RECIPES
APPETIZERS
- 37 ml (1 1/4 oz) Southern Comfort
- 1 splash rio red grapefruit juice
- 1 splash pineapple juice
- 1 splash club soda
- Ice cubes
- Garnish: orange wheel & maraschino cherry
- 45 ml (1 1/2 oz) rum
- 15 ml (1/2 oz) triple sec
- 1 splash rio red grapfruit juice
- Ice cubes
- 30 ml (1 oz) tequila
- 30 ml (1 oz) melon liqueur
- 120 ml (4 oz) rio red grapefruit juice
- Ice cubes
- Garnish: lime wedge & maraschino cherry
- Equal parts of cranberry and rio red grapefruit juice
- Club soda (to fill)
- Ice cubes
- Garnish: lime wedges
Citrus Bruschetta
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Ingredients:
- 3 Texas Rio Red Grapefruit, sectioned & chopped
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3 Texas Oranges, sectioned & chopped
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2 tablespoons butter
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2 tablespoons red onion, chopped
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3 ounces crumbled blue cheese
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Crushed red pepper & salt to taste
Baguette sliced & toasted
Heat butter in frying pan until foaming, add citrus and onion and toss until combined. Add salt and crushed red pepper to taste, cook for 2 minutes or to desired consistency. Top baguettes with grapefruit mixture and cheese and serve. Garnish with fresh herbs. Makes 8 servings.
SALADS
Rio Red Grapefruit Salad
Try this delicious salad, a Gelfer and Pierce family favorite! It is simple, easy to serve and looks beautiful served on top of a fresh lettuce leaf.
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Ingredients:
- 2 env. Knox Gelatin
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3 c. sectioned rio red grapefruit (pulp & juice)
- 1/4 c. cold water
- 3 T. lemon juice
- 1/2 c. hot water
- 1/2 c. pecan halves
1 c. sugar
Directions:-
Soak gelatin in cold water for 5 minutes. Add to hot water and dissolve. Combine sugar, grapefruit, and lemon juice. Pour gelatin mixture over grapefruit mixture and stir. Add nuts and pour into 8 x 8 Pyrex dish. Rerigerate until firm.
DESSERTS
Rio Red Grapefruit Granite
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Ingredients:
- 3 Texas Rio Red Grapefruit, juiced
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1/2 cup sugar
Mint leaves for garnish
Combine grapefruit juice and sugar and bring to a boil, stirring until the sugar dissolves. Let it cool down and pour it into a flat pan with high sides. Place in freezer. Once ice crystals start to form, take a fork and stir vigorously, breaking the crystals up, and return to the fridge. Do this every half hour for about four hours.
Once the granite is totally frozen, fluff it with a fork and give it another half hour in the freezer to solidify. Serve witha mint leave garnish. Makes 4 1/2 cup servings.
COCKTAILS
Get the fiesta started. Crank up the music from Del Castillo (local guys who've done good), squeeze some fresh Rio Red Grapefruits from Resaca Grove Farm and make a couple of these delicious cocktails!
Southern Sparkler
Shake the ingredients with ice and strain into an ice-filled Collins glass. Garnish with a flag.
Xango
Shake the ingredients with ice and strain into a chilled cocktail glass.
