Grapefruit isn’t just for breakfast

Grapefruit isn’t just a “morning fruit,” although there was a time when it was a must for a fancy breakfast or brunch. And to make a big impression it sometimes was briefly broiled and maybe topped with toasted nuts or coconut.

But grapefruit needs no embellishment, especially when it’s a rosy red, juicy one. It can be enjoyed at any meal, on its own or as an ingredient or as an accompaniment to meat, poultry or fish, or in a salad. And, it can be a healthful between-meals snack. Peel and section some and leave them around for the kids’ after-school snack. They’ll love the sweet rosy reds.

Southern Texas is a prime growing area for red grapefruit sold under the trademarked names, Ruby-Sweet and Rio Star.

Here are two recipes to get you acquainted with red grapefruit in cuisine, and in no time you’ll find yourself discovering other ways to enjoy them.

ROAST CHICKEN WITH CARMELIZED TEXAS RED GRAPEFRUIT

3 to 3 1/2 pound chicken, cut in half lengthwise

Salt and pepper, to taste

1/4 cup oil

2 large, sweet onions, cut into 1-inch pieces

2 Texas Rio Star Red Grapefruit, peeled and sectioned

1 cup white wine

1/2 cup brown sugar

1/3 cup Texas Rio Star Red Grapefruit juice

1/4 cup chopped fresh parsley

3 cloves garlic, minced

Sprinkle chicken with salt and pepper. In large skillet, heat oil. Cook chicken halves, one at a time, on medium-high heat, skin-side down, about 4 minutes or until browned. Turn chicken and brown underside.

Place chicken in shallow roasting pan. Add onions and grapefruit. Combine wine, brown sugar, grapefruit juice, parsley and garlic. Pour over chicken. Bake 3 minutes or until chicken is done. Makes 4 servings.

TEXAS CITRUS SALSA

1 Texas Red grapefruit, peeled

1 large Texas orange, peeled

1 cup diced green and yellow bell pepper

1 jalapeno pepper, seeded and minced

3 tablespoons chopped red onion

1 tablespoon chopped fresh cilantro

1 1/2 teaspoons sugar

1/4 teaspoon salt

1 medium tomato

Section and chop grapefruit and orange.

In medium mixing bowl combine grapefruit, orange, bell peppers, jalapeno, red onion, cilantro, sugar and salt. Seed and chop tomato, gently add to mixture. Drain juice before serving. Serve with grilled fish or chicken. Makes about 2 cups.