ELEISHA ENSIGN / TEXASWEET CITRUS
1 Texas Rio Star Grapefruit, sectioned and chopped
1 Texas Orange, sectioned and chopped
1 medium tomato, diced
1 c diced green, red, and yellow bell pepper
1 jalapeno pepper, seeded and minced
3 T red onion, chopped
1 T fresh cilantro, chopped
1 1/2 t sugar
1/4 t salt
Mix grapefruit, orange, tomato, peppers, jalapeno, onion, cilantro, and seasonings. Mix in a medium mixing bowl. Drain juice before serving. Makes 2 cups.
Serve with chips or on grilled chicken or fish.
RIO STAR AVACADO SALAD
1/4 c lemon juice
2 t lemon juice
2 Hass avacados, halved lengthwise and pitted
2 Texas Rio Star Grapefruit, sectioned and chopped with juice reserved
3/4 t coarse salt
2 t fresh tarragon, chopped
1/4 c olive oil
freshly ground pepper to taste
Brush 2 teaspoons lemon juice over flesh of avacados; set aside.
Remove peel and pith from grapefruit using a sharp knife. Working over a medium bowl to catch the juice, carefully carve out segments from between the membranes. Transfer grapefruit segments to a small bowl; set aside. Reserve juice in a bowl.
Add 1/4 cup of lemon juice, salt, and tarragon to the grapefruit juice; season with pepper. Whisk in oil in a slow, steady stream. Add grapefruit sections; toss gently just to coat.
Place each acacado half on a plate. Top with grapefruit mixture, dividing evenly.
Makes 4 servings.