Published Thursday, November 29, 2012

A citrus Christmas

From Staff Reports

Kick up your heels this Christmas with Texas citrus, grown in the Lower Rio Grande Valley.

Texas is second in the nation in U.S. grapefruit production, and third in orange production. 

If you receive citrus as a holiday gift, be sure to store in a cool area for two weeks, or in the refrigerator for six weeks. If selecting your own grapefruit, look for a red blushed skin that feels heavy for its size. Heavy fruit means lots of juice. Tropical beauty marks or blemishes are caused by breezes and don’t affect the fruit inside.

Enjoy these easy holiday recipes from TexaSweet Citrus for a sparkling punch, and a grapefruit/orange glaze for ham.

Find other recipe ideas at .


Sparkling Citrus Holiday Punch


3 1/2 cups Rio Star Grapefruit juice (about 4 grapefruit), chilled


1 cup pomegranate juice, chilled


1 liter ginger ale, chilled


1 Texas Orange, thinly sliced


Stir together Rio Star Grapefruit juice and pomegranate juice in a large pitcher.

Chill at least 2 hours or up to 24 hours.

Stir ginger ale and orange slices into the grapefruit-pomegranate mixture, and serve immediately.


Holiday Ham with RioStar Grapefruit Glaze


8lb. Ready-to-eat ham boneless ham

3 Rio Star Grapefruit - 2 separate uses


1 cup dry white wine


6 Tablespoons honey


1 Tablespoons cornstarch


1/2 cup water


Preheat oven to 325°F.

Score ham and place in roasting pan. Bake for 90 minutes. Remove from the oven.

Squeeze the juice from two of the grapefruits and combine with the wine and honey.

Pour over the ham and return it to the oven.

Bake for an additional 40 minutes, basting with the sauce every 10 minutes.

While the ham is cooking, peel and section the remaining grapefruit, discarding as much of the pith and skin as possible.

Remove the ham from the oven and transfer to a platter.

Put the roasting pan on the stove over low heat.

Combine the cornstarch with the water.

Add this liquid to the juices in the roasting pan.

Cook, stirring constantly, until the sauce thickens and just boils. Pour it over the ham.

Garnish with the extra sections.

Grapefruit is a great combination with honey and salty ham!

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