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Recipes

The following are a few recipes that use Florida oranges and grapefruits:


Florida Citrus Salad
(Winner of the Best Salad Recipe in Parade's 2005 national recipe contest)

Dressing:

  • 1 orange, peeled, quartered and seeded
  • 1 tangerine, peeled, quartered and seeded
  • 1 lemon, peeled, quartered and seeded
  • 1 shallot, peeled and quartered
  • 1 cup olive oil
  • 1 lime, juiced
  • 1 tablespoon honey
  • Salt and freshly ground black pepper, to taste

Salad:

  • 2 bags (5 ounces each) mixed greens
  • 2 cups orange sections
  • 2 medium-sized carrots, grated
  • 2 diced (1/2 inch) ripe avocados, tossed with lemon juice
  • 1 cup dried cherries or cranberries
  • 1 cup toasted, sliced almonds

Combine all dressing ingredients in the bowl of a food processor or blender. Process until smooth. Pour into a jar and cover with a tight lid. Makes 2 3/4 cups.

Combine the mixed greens with the remaining salad ingredients in a large bowl, Just before serving, shake the dressing well and apply 1 cup or more to the salad and toss it. Or, serve the salad with the dressing on the side.

Serves 10.
Per serving (with 2 T dressing): 270 calories, 24g carbohydrates, 4g protein, 19g fat, no cholesterol.
Recipe created by Rebecca S. Montgomery of Ormond Beach, Florida. Published in the Oct. 23, 2005 issue of Parade.

Florida Ambrosia
(Supplied by the Florida Department of Citrus)

  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon Florida orange peel, finely shredded
  • 1 cup Florida orange juice
  • 2 teaspoons lemon juice
  • 3 Florida oranges, peeled, sliced and seeded
  • 2 Florida grapefruit, peeled, sectioned and seeded
  • 1 cup halved seedless green and/or red grapes
  • 6 angel-cake wedges or meringue shells

In a small saucepan, stir together sugar and cornstarch. Stir in orange peel and orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove sauce form heat; stir in lemon juice. Cover; let cool.

Meanwhile, in a 1 1/2 quart glass bowl combine oranges, grapefruit and grapes. Pour orange sauce over all. Cover and chill up to 6 hours. Serve over cake wedges or in meringue shells.

Makes 6 servings.

Tropical Salsa
(Supplied by Florida Citrus Economic Research)

  • 3 large Florida grapefruit
  • 2 medium Florida oranges
  • 1 medium mango, diced
  • 1/2 small red onion, peeled and diced
  • 1 small red pepper, julienned
  • 1 small yellow pepper, julienned
  • 1 large Anaheim chili, julienned
  • 2 tablespoons cilantro, chopped
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil

Peel and segment the grapefruit and oranges. Squeeze the juice. Combine the cut grapefruit, oranges, mango, red onion, red pepper, chilies, cilantro, salt and olive oil. Toss. Yield: 6 servings.

Insalata Caprese
(From what'scookingamerica.com)

  • 1/2 pound fresh mozzarella chese, sliced 1/4-inch thick
  • 2 large ripe tomatoes, sliced 1/4-inch thick
  • 1 cup fresh basil leaves
  • Salt and freshly ground pepper
  • 2 tablespoons drained capers (optional)
  • 1/4 cup extra-virgin olive oil

In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.

Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.

Just before serving, drizzle on some excellent extra-virgin olive oil. Makes 4 servings.

NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on Insalata Caprese!

Citrus and Spinach Salad
(From Jane Brody's Good Food Book)

Dressing:

  • 1/2 cup grapefruit juice
  • 2 tablespoons mustard
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 2 tablespoons grated onion
  • 1/4 teaspoon salt, optional
  • Ground pepper, to taste

Salad:

  • 4 cups packed, washed spinach leaves
  • 1 cup orange sections
  • 1 cup grapefruit sections
  • 1/2 cup red onion, cut into rings

In a small bowl, combine all the dressing ingredients. Chill. At serving time, place the salad ingredients in a salad bowl. Toss with about ¼ cup of the chilled dressing. Serves 4

Citrus Stir Fry
(Supplied by Florida Citrus Economic Research)

  • 1/3 cup Florida grapefruit juice
  • 3 tablespoons soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1/2 teaspoon ground ginger root
  • 1 pound boneless pork loin, cut into very thin strips
  • 1 tablespoon cornstarch
  • 3/4 pound sea scallops, cut into thin slices
  • 1 cup green onions or scallions, cut into 1-inch pieces
  • 1 cup carrots, cut into thin strips
  • 2 Florida grapefruit, peeled and sectioned
  • Hot, cooked rice
  • Green pepper, julienned (optional)

In a small bowl, combine grapefruit juice, soy sauce 1 tablespoon oil and ginger. Add pork strips. Cover and marinate 1 hour at room temperature. Drain pork. Reserve marinade. Combine marinade and cornstarch. Set aside.

In a large skillet or wok, heat the remaining 2 tablespoons oil over high heat. Add pork and stir-fry for 2 to 3 minutes until browned. Add scallops and continue stir-frying another 2 minutes. Add reserved marinated mixture and green onions. Continue stirring until sauce boils and thickens. Gently stir in grapefruit sections. Serve over hot rice. Garnish with green pepper, if desired.

Glazed Turkey Steaks
(Supplied by Florida Citrus Economic Research)

  • 1/2 cup honey
  • 1/3 cup Florida grapefruit juice
  • 4 turkey steaks, cut from the breaks, about 3/4-inch thick (approximately 1 pound)
  • 2 Florida grapefruit, peeled and sectioned
  • 3 tablespoons Dijon-style mustard

In a small bowl blend honey, grapefruit juice and mustard. Arrange steaks on a foil-lined, shallow broiler pan. Brush lightly with honey mixture. Broil 6 inches from heat source for 6 minutes. Turn, brush lightly, broil 6 minutes longer until juices run clear when meat is pierced with a fork. Meanwhile, heat the remaining honey mixture over low heat in a medium saucepan. Stir grapefruit sections just before serving. Heat 1 minutes. Spoon sauce over steaks.

Orange Custard Pie
(Supplied by the Florida Department of Citrus)

  • 1 1/4 cup Florida orange juice
  • 1 cup skim milk
  • 2 large egg yolks
  • 1/2 cup sugar (scant)
  • 3 tablespoons cornstarch
  • 1 packet unflavored gelatin
  • Prepared graham cracker pie crust
  • 2 Florida oranges, sectioned
  • Confectioners' sugar (optional)

In a heavy saucepan, combine orange juice, milk, yolks, sugar, cornstarch and gelatin until blended. Cook, stirring over medium heat until mixture is smooth and begins to boil. Remove from heat, and pour into pie crust when cool. Chill for at least 1 hour or until firm.

Before serving: Place unpeeled oranges on cutting board. With a sharp paring knife, slice off the tops and bottoms, cutting deep enough so that no white pith shows. Slit each orange on the bottom, and working from the top downwards, shave off the sides of the oranges, cutting deep enough to remove all pith. When each orange is completely peeled, cut between the membranes that divide the segments so that again, no pith or membrane shows. Lay orange sections on top of the pie in concentric circles and serve.

Just before serving, sprinkle orange segments heavily with confectioners' sugar, if desired. Place the pie 4 to 6 inches under preheated broiler until browned.

Stuffed Tomatoes With Tuna
(From what'scookingamerica.com)

  • 6 medium firm but ripe red tomatoes
  • Coarse salt
  • 2 tablespoons drained capers
  • 1/4 cup pine nuts, toasted
  • 2/3 cup chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh oregano leaves
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 (5-ounce) cans tuna packed in oil, drained
  • Salt and freshly ground pepper

Cut a 3/4-inch slice off the stem end of each tomato; reserve the tops. With a spoon, carefully scoop out the pulp and discard. Sprinkle the inside of the tomatoes with salt and place the tomatoes upside down on paper towels to drain for 1 hour.

In a medium bowl, mix together the capers, pine nuts, parsley, oregano, olive oil, and lemon juice. Add the flaked tuna and mix together gently. Season to taste with salt and pepper.

Sprinkle the inside of the tomatoes with pepper. Distribute the tuna evenly among them, cover with the reserved tops, and serve. Makes 6 servings.

NOTE: These can be made several hours in advance and refrigerated; bring to room temperature before serving.

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Contact: Sue Russell sgrdlr@cox.net
Page Updated: 9/23/2009

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