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a new citrus-avocado salsa

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This delicious new Rio Star Grapefruit-Avocado salsa is one of my new favs.  Simple and scrumptious!

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Here’s what you need: Rio Star Grapefruit, Texas Sweet Oranges, limes, avocado, red onion, jalapeno, cilantro and see salt.

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First, section and chop your grapefruit.  A rough chop is fine, I like to leave some larger chunks of the grapefruit so you can really taste the flavor in the salsa.

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Do the same for your Texas Sweet Orange.  Using a combination of both oranges and grapefruit makes this salsa have a very dynamic flavor.  Ok, ok…. I think I’ve sold you on the use of citrus in this salsa.  I’ll stop.

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Chop your red onion, jalapeno, and cilantro and throw everything in a mixing bowl with the grapefruit and orange.

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Cut your avocado in half, remove the seed, and then slice the avocado while it is still in the shell.  This makes cubing the avocado a cinch!

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Add some fresh lime juice to mix!  Limes, as well as all citrus fruits, really brings out the flavor of the avocado.

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Sprinkle with sea salt, and give it a good mix!

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Voila!  A perfect salsa, side dish or accompaniment to fish or chicken.

Rio Star – Avocado Salsa


1 Rio Star Grapefruit

1 Sweet Texas Orange

1 avocado

1 jalapeno

1/4 cup cilantro

1/4 cup red onion

juice of 1 large lime

sea salt


Section and chop Rio Star Grapefruit and Texas Sweet Orange.  Finely dice jalapeno, red onion and cilantro.  Mix all in a medium bowl.  Add cubed avocado.  Add juice of lime, and sea salt to taste.

Mix together.  Serve with chips, as a side salad or over fish or chicken.


Rio Star Grapefruit-lime Cooler

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This Rio Star Grapefruit-Lime Cooler is the PERFECT drink for those warm days coming up in Spring!  And the best part….. it’s EASY and DELICIOUS!!

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Here’s what you need: Rio Star Grapefruit, limes, honey and sugar.  You probably won’t even need to go to the store to make this!

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Juice limes to yield 1 1/2 cups lime juice, and pour into a large pitcher.

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Put honey in a microwave safe bowl and heat until warm, making sure not to burn it.

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Pour warm honey into bowl with lime juice and stir to combine.  LOVE the combination of the sweet honey and the tart lime.

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Pour sugar in pitcher and stir to combine fully.

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Juice Rio Star Grapefruit and pour into pitcher.  Mix well, and serve over ice.

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Rio Star Grapefruit-Lime Coolers

Makes 8 drinks.


3 tablespoons honey

1 1/2 cups lime juice

1 cup sugar

6 cups Rio Star Grapefruit juice


Place 3 tablespoons honey in a microwave-save bowl and microwave until warm.  Combine 1 1/2 cups lime juice, 1 cup sugar and warm honey in a pitcher.  Stir to dissolve sugar.  Stir in 6 cups Rio Star Grapefruit juice. Refrigerate until chilled.  Serve over ice.  Garnish with grapefruit and lime slices.

Rio Star Cupcakes

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On the menu for today: Rio Star Cupcakes…. a sweet treat for your Valentines Day sweetie.

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Here is what you need for the cupcakes: flour, baking powder, salt, butter, sugar, eggs, greek yogurt, vanilla, and Rio Star Grapefruit zest.

For the frosting: cream cheese, powdered sugar, vanilla, Rio Star Grapefruit zest, Rio Star Grapefruit juice, and red food coloring.

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Preheat your oven to 350 degrees.  A nice average temperature.

Beat butter and sugar with an electric mixer on medium speed until light and fluffy.

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Add the eggs, and mix until smooth.

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Add half of the flour mixture, and combine.  Then repeat with remaining flour mixture.

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Add baking powder, and mix to combine.

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Now toss in the Greek yogurt and vanilla.  Mix, mix, mix – to combine.

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Now for the good part!!! Add Rio Star Grapefruit zest.  FUN FACT: Did you know one grapefruit can yield up to 2 tablespoons of grapefruit zest? YUM!

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Add to muffin pan lined with cupcake liners and pop these little bites of deliciousness in the oven.

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NOTE: you can also use a mini-cupcake pan.  Bake for 10-15 minutes, until tops spring back when touched lightly in center.

Now… on to the frosting!

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Beat cream cheese in an electric mixer on medium speed until smooth and creamy.

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Add powdered sugar, vanilla, Rio Star Grapefruit zest and Rio Star Grapefruit juice; beat until smooth.

Add a tiny bit of red or pink food coloring to the frosting, or leave white if you prefer a more natural look.

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Frost with a small spatula, butter knife or piping bag…. and ENJOY!!

Rio Star Grapefruit Cupcakes



2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup unsalted butter

1 1/3 cups granulated sugar

4 large eggs

1 cup 2% reduced-fat Greek yogurt

1 teaspoon pure vanilla extract

4 tablespoons Rio Star Grapefruit zest


1 (8 ounce) block cream cheese, chilled

4 cups powdered sugar

1/8 teaspoon pure vanilla extract

1 teaspoon pink grapefruit zest and 2 teaspoons pink grapefruit juice

2 drops red food coloring


  • 1. Preheat oven to 350°.
  • 2. To make cupcakes, combine flour, baking powder, and salt in a medium bowl.
  • 3. Beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add eggs; mix until smooth. Add half of flour mixture, and combine; repeat with remaining flour mixture. Add yogurt and vanilla; blend at low speed. Blend in zest. Scoop dough into baking cups (about 2/ 3 full); bake until tops spring back when touched lightly in center (about 10-15 minutes). Remove from oven; cool completely.
  • 4. To make frosting, place cream cheese in a medium bowl; beat with an electric mixer on medium speed until smooth and creamy. Add powdered sugar, vanilla, grapefruit zest, and grapefruit juice; beat until smooth.
  • 5. Divide the frosting into 2 bowls. Add food coloring to 1 bowl; mix with a spatula until frosting is light pink. Frost cupcakes, and ENJOY!!!
  • Simple Citrus Sugar

    This is a SUPER simple recipe for citrus sugar.  What is citrus sugar, you might ask?  Well… I personally LOVE this recipe because it is SO versatile!  Here are some ideas….. rim a margarita glass, put on toast, sprinkle on fruit…and the list goes on!

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    Here’s what you need: Rio Star Grapefruit and sugar. WOW…. please don’t be overwhelmed with the number of ingredients.

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    In a small bowl, add 1/2 cup of granulated sugar.

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    Add 1 1/2 teaspoons grated Rio Star Grapefruit peel.

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    Mix sugar with citrus peel, crushing with the back of a spoon to release flavor.

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    There you have it! It is delicious, and is show here served on cinnamon raisin toast.  Seal in airtight container for up to 1 month, at room temperature.

    Rio Star Citrus Sugar


    1/2 cup granulated sugar

    1 1/2 teaspoons grated Rio Star Grapefruit peel


    In a small bowl, mix sugar with citrus peel, crushing with the back of a spoon to release flavor. Serve, or seal airtight and store at room temperature until flavor fades, up to 1 month.

    Sneak Peak!

    Here is a sneak peak of all the yummy goodness to come!!

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    Banana Salad IMG_6826-25

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    Stay tuned!!!

    January 8, 2012 - 8:59 pm ginger - Can't wait! Those little cupcakes looks so good!

    Southern Living

    This is a little off topic from the kitchen…. BUT in case you didn’t catch the December issue of Southern Living….Texas Grapefruit had a great showing in their “Making an Entrance” article on page 119.  Pick up an issue and see it for yourself!

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    {please excuse the iPhone photos!}

    spicy fajita shrimp & rio star grapefruit salad


    This is a great light spring salad.  You will love it!  Spicy and sweet…. one of my favorite combinations!


    Here’s what we need: Rio Star Grapefruit, shrimp – peeled and deveined, fajita seasoning, olive oil, chili powder, sour cream, green onion, hot sauce, lime and optional avocado.


    Place your shrimp in a bowl, season with fajita seasoning to taste.


    Saute shrimp in olive oil until just pink.  Don’t overcook these little guys…. I know its hard to do, but try!!


    In a separate bowl, mix sour cream and chili powder.  Remember this stuff is spicy, so only add what you can take!


    Same thing the the hot sauce…. spicy…. only add what you can take!




    Don’t forget about your shrimp, flip them halfway through.


    Cut the green onion, both white and green parts.


    Squeeze lime juice into the sour cream mixture.  This gives the cream a nice little flair.  And you know how I love a little flair in my meals.


    Section and chop your Texas Rio Star Grapefruit.  YUM!  Then divide among individual bowls.


    Top each with 6 shrimp.


    Add chopped avocado – if you like – and green onions.  I like to add avocado for the creamy flavor it brings.


    Top with a dollop {a dollop!} of sour cream.  Eat with a fork, and enjoy!

    My thoughts: This would also be great topped with a tiny bit of fresh Rio Star Grapefruit juice.  I would also sprinkle some sea salt on top.  Great light lunch or appetizer.  Plus, it is super easy to prepare for guests or a backyard bbq.

    Spicy Fajita Shrimp & Rio Star Grapefruit Salad


    3 large Rio Star Grapefruit

    24 shrimp, peeled and deveined

    1 tablespoon fajita seasoning

    1 tablespoon olive oil

    1 cup sour cream

    1 teaspoon chili powder, more or less to taste

    2 tablespoons chopped green onion

    1 tablespoon hot sauce

    1 tablespoon lime juice

    avocado {optional}


    Combine sour cream, chili powder, hot sauce and lime juice.  Chill while completing the rest of the dish.  Section and chop grapefruit.  Toss shrimp and fajita season to coat.  Saute shrimp in olive oil until just pink.  Do not overcook.  Divide grapefruit between 4 bowls, add 6 shrimp to each bowl.  Top each with green onion and chopped avocado.  Top with a dollop of sour cream sauce.  Enjoy!

    roasted corn, avocado and bean salad with grapefruit dressing


    Corn, Avocado, Rio Star Grapefruit & Bean Salad – now that’s a mouthful!  A really yummy mouthful!


    Here’s what we need: fresh corn, avocado, Rio Star Grapefruit, green onions, olive oil, great northern beans, kidney beans, thyme, tarragon and garlic.


    Chop the garlic!  Remember the trick?  Come on…. I just showed it to you again the other day!


    Add olive oil.  I like to use extra virgin- it is very clean and simple, not to heavy.


    Squeeze your uber-juicy Rio Star Grapefruit into the olive oil & garlic mixture.


    Add the spices and mix!  You want to make sure the Texas Rio Star Grapefruit juice and oil become combined fully.  Love the smell of this!  So FRESH!


    Now…. for the fresh corn!  You can use canned corn, rinsed and drained if you would like, BUT in my opinion FRESH is ALWAYS better!  It has a crisp to it, and will roast in the oven nicely.  Cut the corn off the ears.  It works well if you cut the corn directly into a bowl by placing the ear of corn in the bowl as you cut.  This way all the corn falls in the bowl, and you don’t have to collect it from your countertop {and sweep your floor later} as I did.  Just an idea.  Take it or leave it.  Nevermind.  Take it!



    Place corn on a baking sheet and drizzle with olive oil and season with salt and pepper.


    Mix the corn to coat with olive oil.  Place in the oven for 25 minutes at 400 degrees.


    Chop your green onions – all parts!



    Drain and rinse the beans.



    Before we start the next step let me just tell you how FABULOUS Rio Star Grapefruit and Avocado are together…. it is a match made in heaven!

    Cut the avocado in half, and then remove it from the skin.  Cut it into small pieces.



    Put your roasted corn in a bowl, stealing a few bites, of course!


    Add the avocado. Love the colors!  If you wanted to make a simple salad, you could add some diced Rio Star Grapefruit sections to this mixture and eat it just like that- so delicious, healthy and simple!


    Add the beans.


    Stir in the olive oil / Texas Grapefruit mixture.


    Stir to coat evenly.


    Serve with chips or on top of grilled fish or chicken!  Or even on top of a green salad!

    My thoughts: This salad is very refreshing and light!  You could even serve it as a side dish to burgers.  I would probably add a little less garlic next time, and sub the beans for black beans, which I love.  I would also add in chunks of Rio Star Grapefruit for that added flavor!

    Roasted Corn, Avocado and Bean Salad with Texas Grapefruit Dressing.



    2 cloves crushed garlic

    5 tablespoons extra virgin olive oil, plus extra for roasting the corn

    3 tablespoons Texas Rio Star Grapefruit juice

    1/2 teaspoon each dried marjoram and thyme

    1/8 teaspoon dried tarragon




    2 cups fresh corn kernels

    2 ripe avocados, cubed

    3 chopped green onions

    1 can Great Northern Beans, drained and rinsed

    1 can kidney beans, drained and rinsed

    1 clove of garlic, chopped



    Combine all ingredients and mix well


    Roast corn in a 400 degree oven, lightly coated with olive oil, salt and pepper for 25 minutes or until corn begins to brown.  Combine corn and all other ingredients.  Add dressing and mix well to coat evenly.  Enjoy!

    March 25, 2011 - 9:22 pm ginger - That looks like crazy goodness! :-) I am going to make it tomorrow for our BBQ-- thanks for the idea, Kymie!

    grapefruit & leek pizza – major YUM!


    So, when I first decided to make this pizza I thought “I must be crazy!  Grapefruit pizza???”  But…it is delicious!!! Really and truly delicious!!  Stick with me here, I promise you won’t be disappointed.


    Here’s what you need: pizza crust, tomato sauce, pepper, oregano, basil, garlic, cheddar cheese, red bell peppers, leeks, Rio Star Grapefruit


    First, chop the garlic.  You are going to need garlic for the topping and the sauce, so make sure you chop enough.  Garlic is so delicious, why would you not want to anyways??



    Combine the tomato sauce, black pepper, oregano, basil and minced garlic in a saucepan.  Simmer on low heat for 20 minutes.  This will be your pizza sauce.





    Chop the leek into small pieces.  Sometimes a leek can be tricky, but once you cut it one time, you get the hang of it and they are super easy to work with, and majorly delicious!


    Chop the bell pepper.


    Place bell pepper, leek and garlic on a cookie sheet.  Drizzle with olive oil.


    Then, mix it all together with your hands, so each piece gets coated.


    Next, section your Rio Star Grapefruit.  Remember, we learned this?  So simple and only takes 2 minutes per grapefruit!  Totally worth it!


    Place the Rio Star Grapefruit {from TEXAS} on a cookie sheet that has been coated with olive oil.


    Place grapefruit and leek/garlic/pepper mixture in the oven side-by-side for 20 minutes at 300 degrees.  Your kitchen will start to smell simply amazing!


    Baste pizza crust with olive oil, and then spread your homemade pizza sauce on top.  If you have any sauce left, save it!!  You might want to make this pizza again tomorrow!


    Sprinkle cheese, then leek mixture on top of the pizza.


    Next, top with Rio Star Grapefruit sections. Load them on there- they really give this pizza a unique flavor!


    Place in the oven according to pizza crust directions, or until cheese is melted.



    Cut with your pizza cutter, and ENJOY!  I KNOW you will be pleasantly surprised!!



    My thoughts:  This pizza is ABSOLUTELY delicious, it really is! Perfect for a light lunch or dinner.  Your kids will love it too!!

    Rio Star Grapefruit Leek Pizza


    1 medium pizza crust

    3 small cans tomato sauce

    1/2 tsp black pepper

    1 tsp oregano

    1 1/2 tsp basil

    6 cloves of garlic

    2 cups shredded cheddar cheese

    2 medium red bell peppers

    1 large leek, or 3 small

    1 large Rio Star Grapefruit


    Rub olive oil on both sides of pizza crust, set aside.  Make the sauce: add tomato sauce, black pepper, oregano, basil and 1/2 tsp minced garlic to saucepan.  Simmer on low heat for 20 minutes.  Toppings:  Chop red bell pepper and leeks into small pieces.  Mince left over garlic.  Place on baking sheet.  Drizzle with olive oil and mix together.  Bake at 300 degrees for 20 minutes.  Section Rio Star Grapefruit.  Coat an additional baking sheet with olive oil, place grapefruit sections on baking sheet.  Cook in oven for 20 minutes at 300 degrees also.  Spread sauce on top of pizza crust.  Sprinkle with cheese, roasted peppers,leeks and garlic and then top with roasted Rio Star Grapefruit sections.  Bake in oven according to pizza crust package directions.  ENJOY!

    grapefruit, chocolate and coconut yummies


    These little yummies are delish!  And I do mean DELISH!   They are the perfect combination of sweet and juicy!!


    First, lets section our grapefruit.   Take your Rio Star Grapefruit and cut both ends off.


    Cut along the curvature of the fruit until you get all of the skin off.

    KITCHEN TIP:  Don’t let that fabulous grapefruit go to waste!  Chop up the skin into smaller pieces and drop it down your disposal.  It will make your kitchen smell like fresh citrus!


    This is what we call a naked grapefruit.


    Take your knife and run it along the white membrane, or pith, towards the center of the fruit.


    Once you get to the center, turn your knife upwards and cut along the other membrane towards the outer edge of the fruit….


    and viola!  The section pops right out!


    Once you’ve got the whole grapefruit sectioned, place the sections on a paper towel.  They are SOOO juicy, we need to soak up some of the juice so the chocolate will stick!



    Pat them dry with a paper towel.  Sneak a taste or two.


    Now for the chocolate!!  I like to use this type of dipping chocolate.  You can also use chocolate chips, but this seems to be much easier.  I’m all about easy, fast and delicious when it comes to cooking!


    Heat in 30 second intervals until smooth.  There are lots of things you can do in the meantime…. wash the dishes, go through the mail, or simply just stand there and stare at the chocolate melting.   The last is my favorite.


    Once the chocolate is melted and smooth, spread onto half of each Rio Star Grapefruit section with a spoon or butter knife.


    Top with shredded coconut.


    Place on a cookie sheet lined with wax paper and pop in the refrigerator for 10 or so minutes, until the chocolate is firm.



    My thoughts: LOVE these for a quick and healthy dessert for your family, or a great little “appetizer” dessert for a get together.  The three flavors blend together in a wonderful and surprising way.

    Chocolate and Coconut Texas Rio Star Grapefruit Sections


    2 Texas Rio Star Grapefruit

    1 bowl Bakers dipping chocolate

    sweetened, shredded coconut


    Section Rio Star Grapefruit, and pat dry.  Heat dipping chocolate up in 30 second intervals until melted.  Spread chocolate on half of each grapefruit section with a butter knife.  Sprinkle coconut on top of chocolate, lightly pressing coconut into chocolate to make stick.  Place all sections on a wax paper lined cookie sheet and place in refrigerator for 10-15 minutes until cooled, and chocolate is set.  Enjoy!