Citrus Bruschetta

3 Texas Rio Red Grapefruit, sectioned & chopped
3 Texas Oranges, sectioned & chopped
2 tablespoons butter
2 tablespoons red onion, chopped
3 ounces crumbled blue cheese
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.

Texas Rio Red Grapefruit Salsa

Try this tangy salsa on grilled chicken or fish.

2 Texas Rio Red Grapefruit
1 medium tomato, chopped fine
1 c. diced green, red, and yellow bell pepper
1 jalapeño pepper, seeded and minced
3 T. chopped red onion
1 T. chopped fresh cilantro
Salt to taste

Remove the skin, seeds, and membrane from the grapefruit and dice the sections. Combine with the other ingedients in a medium bowl and mix well. Allow to mellow for half an hour in the refrigerator for the flavors to combine. Makes 2 cups.


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.

2 env. Knox Gelatin
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

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.


Grapefruit Chicken Fajitas

Makes 6 chicken fajita tacos

1 clove garlic, minced
2 T. Mexican oregano powder
Juice of 2 Texas Rio Red grapefruit
1 T. olive oil
Four 7-oz. chicken breasts, boneless, skinless
salt and pepper to taste
6 warm flour tortillas

Texas Rio Red Grapefruit Salsa (above)

Pound the chicken breasts flat between two sheets of plastic wrap. Combine the garlic, Mexican oregano, juice from one grapefruit and olive oil in a mixing bowl. Add the chicken breasts to the mixture and marinate for at least 4 hours or overnight. Discard the marinade.

Heat the grill. Season the breasts with salt and pepper and grill over hot coals for 2 minutes on each side. Move the chicken to a cooler part of the grill. Cook for 6 to 8 minutes basting with the juice from the 2nd grapefruit until cooked through. Heat the tortillas on the grill, turning often. Transfer the chicken breasts to a cutting board and slice them into long strips. Place the chicken strips on a serving platter. Bring to the table with the warm tortillas, grapefruit salsa, and other condiments such as chopped lettuce or black olives. Invite your guests to make their own fajita tacos.


Rio Red Grapefruit Granite

3 Texas Rio Red Grapefruit, juiced
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.

Rio Red Grapefruit Sorbet

1 1/2 cups sugar
1 3/4 cups water
1 tbs grated grapefruit zest
1 1/4 cups freshly squeezed rio red grapefruit juice
1/4 cup lemon juice

1 egg white

Combine sugar, grapefruit zest and water in a medium sauce pan and bring to a boil. Remove from the heat when the sugar has dissolved. Add the rio red grapefruit juice and lemon juice.

Transfer sorbet mix to a storage container and refrigerate for six hours. Add lightly beaten egg white to mixture and combine thoroughly.

Freeze sorbet mixture in an ice cream maker according to manufacturer's instructions. Place sorbet in a sealable container and place in the freezer for 2 hours before serving. Makes 6 servings.


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! Grapefruit juice, with its tartness and subtle underlying bitterness, can be a more complex and sophisticated mixer than orange or lemon juice.

Southern Sparkler

  • 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

Shake the ingredients with ice and strain into an ice-filled Collins glass. Garnish with a flag.


  • 45 ml (1 1/2 oz) rum
  • 15 ml (1/2 oz) triple sec
  • 1 splash rio red grapfruit juice
  • Ice cubes

Shake the ingredients with ice and strain into a chilled cocktail glass.

Shady Lady

  • 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

Build over ice in highball glass. Garnish with the lime wedge and cherry.

Grapefruit Mojito

  • 6-8 mint leaves
  • 1/2 lime quartered
  • 1 teaspoon sugar
  • 2 oz rum
  • 2 oz freshly squeezed rio red grapefruit juice

This cuban drink is a greater refresher after a night of dancing at the clubs. Muddle mint leaves, lime, and sugar in a shaker. Add ice. Add rum and freshly squeezed rio red grapefruit juice. Adjust ingredients to taste. Shake well. Strain into ice-filled glass. Garnish with mint.

Texas Rio Rita Margarita

  • Equal parts tequila, orange liqueur (such as Grand Marnier), sweetened lime juice (such as Rose's), and freshly squeezed rio red grapefruit juice
  • Garnish: grapefruit slice.

Texas is the land of both the margarita and rio red grapefruit, so it makes sense to pair the two together. In an ice-filled shaker, mix tequila, orange liqueur, lime juice, and rio red grapefruit juice. Shake hard. Pour into a margarita glass rimmed with pink grapefruit sugar (available where cocktail supplies are sold). Garnish with a slice of grapefruit.


  • 9 cups chilled rio red grapefruit juice
  • 3 cups Champagne

For this variation on mimosas, mix chilled rio red grapefruit juice with Champagne.

Italian Greyhound

  • 2 oz Punt e Mes
  • 2 oz freshly squeezed rio red grapefruit juice
  • Ice cubes

This elegantly balanced cocktail is a variation on both the Greyhound (vodka and grapefruit juice) and the Salty Dog (gin or vodka and grapefruit juice with a salted rim). It calls for Italy's unique Punt e Mes vermouth, made by Carpano, whose taste falls somewhere between a traditional red vermouth and a bitter.

Rim an old-fashioned glass with kosher salt, then fill with the ice cubes. Add Punt e Mes and freshly squeezed rio red grapefruit juice; stir and serve.


Beach Blanket Bingo

  • Equal parts of cranberry and rio red grapefruit juice
  • Club soda (to fill)
  • Ice cubes
  • Garnish: lime wedges

Stir the juices with ice in a Collins glass and top up with the soda. Garnish with the lime wedge.
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