Supplier of the Month

Texas Red Grapefruit


Texas Red Grapefruit are sweet, juicy and tree-ripened, literally stored on the tree to peak of perfection. Texas produces the following trademarked categories of grapefruit:

Rio Star® Category


Combines the two reddest varieties - Rio Red and Star Ruby grapefruit. It has an overall blush on the exterior peel with a deep red interior color which is 7 to 10 times redder than the Ruby Red.



Ruby-Sweet® Category


Includes the famous Ruby Red, and other redder varieties - Henderson and Ray. Its smooth, yellow skin is naturally tinged with a reddish blush, and an interior color 3 to 5 times redder than Ruby Red.



Flame Category


Red but not too red, with the sweet, delectable taste as the Ruby-Sweet and Rio Star. Available at certain times from October through May.

All varieties are available in grocery stores from October to May.

Healthy Living

 Texas Grapefruit and Texas Oranges are both fat free and high in vitamin C. Low fat diets rich in fruits and vegetables may reduce the risk of some types of cancer, a disease associated with many factors. See nutritional facts. For more information about the importance of incorporating fresh fruits and veggies into your diet, visit www.fruitsandveggiesmorematters.org.

Texas Grapefruit are:

  • Fat free
  • Saturated fat free
  • Sodium free
  • Cholesterol free
  • Contain dietary fiber
  • High in vitamin A
  • High in vitamin C
  • Contains Lycopene
  • Contains dietary fiber

Recipes

Rio Star Grapefruit and Apple Mint Cone Roll

1 Texas Rio Star Grapefruit, sectioned
2 cups prepared sushi rice
4 sprigs apple mint or other mint
2 sheets nori, halved

Honey Chili
1 red chili, seeded and thinly sliced
4 teaspoons honey

Spread sushi rise on rough side of nori, and add ¼ of the grapefruit sections. Make cone roll. Wrap cone in a 4x8 inch rectangle of cellophane to keep fresh. Insert a mint sprig in the top. Repeat with remaining ingredients to make 3 more rolls.

Honey chili: stir together chili and honey in a small bowl. Drizzle over sushi and serve.

Makes 4 servings.

Ruby Red Meringue Pudding Pie

  • 1 large Texas Red Grapefruit, halved
  • 1 tablespoon cornstarch
  • 1/3 cup plus 2 tablespoons sugar
  • dash salt
  • ¼ cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon butter
  • 1 egg, separated
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons shredded coconut

Juice grapefruit; strain and measure ¾ cup. Pull out membrane from shells; reserve shells in refrigerator. In saucepan, mix cornstarch, 1/3 cup sugar and salt. Stir in grapefruit juice and water. Bring mixture to boil, stirring constantly. Cook until smooth and thick. Stir in lemon juice and butter. Pour a little hot sauce into lightly beaten egg yolk. Remove sauce from heat, then stir in egg yolk mixture. Return to heat; cook and stir 2 minutes more; cool. Evenly divide mixture into two grapefruit shells. Beat egg white with cream of tartar until foamy. Add remaining 2 tablespoons sugar. Beat until stiff and glossy. Spoon onto filling; sealing at edges. Sprinkle coconut over each. Place in baking pan; bake in 425 degree oven 8 to 10 minutes, or until golden. Cool and chill. Serve on dessert plates, garnished with additional grapefruit sections, if desired. Makes 2 servings.

Nutrition per serving: Calories-290; Fat-4g; Cholesterol-0mg; Sodium-65mg; Carbohydrate-64g; Protein-3g