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Show Davis County Clipper Tuesday, July IB, 1996 page Cl jrr9 77 n y 1J U From now until May is the season for fresh Indian River grapefruit from Florida. Make fresh grapefruit for more than just breakfast, a fruit salad or snack try some of these new ideas. Salsa, always a favorite, can be made by adding peppers, mango and green onions to grapefruit. It makes a tasty and colorful side dish for fish, pork or chicken. Pasta perks up when grapefruit, shrimp, red onion and garlic are added. It is a flavorful change from tomato or cream-base- d sauces. 100 about Dont forget grapefruit juice. Blended with yogurt and bananas, it becomes a frothy alternative to sodas and coffee for that late afternoon pick-me-u- p. So when youre looking at fresh grapefruit in the grocery store, remember its for more than breakfast. X Citrus Berry Chicken .Grapefruit Ocean Spray Grapefruit, sectioned and cut into cubes 1 e bottle raspberry salad dressing or vinaigrette 4 boneless, skinless chicken breast halves 1 1 Ocean Spray Grapefruit, sectioned and cubes cut into 14-inc- h h cubes mango, cut into 12 large red pepper, diced 1 green onion, white and green parts, sliced 2 tablespoons chopped, canned jalapeho 1 fat-fre- bowl or Combine grapefruit and salad dressing in a resealable plastic bag Poke both sides of chicken with a fork. Put chicken in marinade, cover bowl or reseal bag. Refrigerate overnight, turning chicken occasionally. Bake or grill chicken, basting with marinade, if desired Makes 4 servings. 12-inc- peppers 13 cup apple juice Juice of 1 lime non-met- al Combine all ingredients in a mixing bowl Cover and chill Serve as condiment with fish, pork or chicken Makes 2 cups non-met- 1 .Sweet and Sour Shrimp Pasta loss 12 cup Ocean Spray Grapefruit Juice 14 cup pineapple juice 14 cup plain yogurt 12 banana, sliced tablespoon oil red onion, sliced 2 cloves garlic, minced 1 bag frozen, large, peeled and deveined shrimp 1 Ocean Spray Grapefruit, sectioned and h cut into cubes 1 cup Mauna La'i iMango-Mango- ! Mango Hawaiian Guava Juice Drink, reserving 14 cup 1 tablespoon cornstarch 4 cups cooked pasta ruffles or mostaccioli pasta 18 teaspoon red pepper flakes 2 to 3 tablespoons fresh basil, minced 1 12 Heat oil in a medium skillet Add onion and garlic Cook for minute. Add shrimp, cook until pink and firm, about 8 minutes Transfer to serving plate, set aside Heat grapefruit sections and juice drink to boiling in the skillet. Combine remaining 14 cup juice drink and cornstarch in a small bowl Add to skillet. Cook until thick, stirring occasionally Add shrimp mixture, cooked pasta, red pepper flakes and basil to skillet, toss to coat Place on serving plate Makes 4 servings 1 7 Grapefruit Yogurt Salad Dressing Grapefruit, sectioned vanilla yogurt container non-fa- t 2 teaspoons poppy seeds 1 teaspoon dry mustard Ocean Spray 1 Place all ingredients m a blender Blend on high speed for a few seconds or until ingredients are thoroughly combined. Serve on tossed salads or an avocado and grilled chicken salad Makes 1 12 cups. t. Grapefruit Fizz Ocean Spray White Grapefruit Juice Club soda Orange or lime slice, garnish Fill a tall glass with ice. Fill half way with grapefruit with orange slice juice. Top with club soda. Garnish or lime wedge. Makes 1 serving. Creamy Citrus Cooler 4 ounces Ocean Spray Pink Grapefruit Juice Cocktail 4 ounces orange juice 4 ounces pineapple juice vanilla ice cream 12 cup low-fPut all ingredients in a blender Blend for a few seconds on high speed or until ingredients are thoroughly combined Makes 2 servings Cape Cod Cooler 8 ounces Ocean Spray White Grapefruit Juice 1 V hite Put all ingredients in a blender Blend for a few minutes on high speed or until the ingredients are thoroughly combined Pour into a glass with crushed ice Makes serving 12-inc- 1 f large scoop orange sherbet Put ingredients into a blender Blend for a few seconds on high speed until ingredients are thoroughly combined Makes 1 serving |