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RECIPE: Rio Star Fiesta Salad

Winter is citrus season. Grapefruit and oranges make delicious and healthy salads, and red grapefruit adds to the drama of the presentation. There’s a reduced-calorie dressing and a healthy garnish of pomegranate seeds, pumpkinseed kernels and cilantro.

The Rio Star grapefruit is a very red, sweet variety that is 10 times redder than the original Ruby Red. It has an overall blush on the exterior peel as well as a deep red interior color. This specialty grapefruit is grown exclusively in the southernmost tip of Texas—the Rio Grande Valley. Texas citrus is tree-ripened and handpicked throughout the season.

Makes about 6 one-cup servings.



– 4 cups chopped romaine lettuce, rinsed, drained and patted dry
– 4 oranges (sectioned, reserving juice)
– 1 Rio Star Grapefruit (sectioned, reserving juice)
– 3 cups peeled and cubed jicama (about 1 pound)
– 3/4 cup slivered red radishes (1 bunch, about 10 to 12 radishes)


– 1-1/2 teaspoons grated lime peel
– 3 tablespoons fresh lime juice (1 large lime)
– 3 tablespoons plain fat-free yogurt
– 2 tablespoons light mayonnaise
– 1-1/2 tablespoons honey
– 1/4 teaspoon freshly ground black pepper
– Dash of salt

Optional Garnishes

– 1 cup pomegranate seeds
– 3 tablespoons toasted pumpkinseed kernels
– 2 tablespoons chopped fresh cilantro


For Salad

1. Place lettuce in a large serving bowl. Cover and refrigerate until needed.
2. To section oranges and grapefruit, put each piece of fruit on a cutting surface. Using a sharp thin-bladed knife, cut off both ends of the fruit. Place on flat end and cut away peel from top to bottom along curvature of the fruit.
3. Remove all white pulp. Hold peeled fruit over a second large bowl. Section oranges and grapefruit by cutting down along fruit sections to the center. Turn knife to loosen section and lift out.
4. Remove other sections the same way. As the juice is released from the sectioning process, allow it to drip into the bowl.
5. Add jicama and radishes to citrus sections and juice; toss gently. Cover and refrigerate 30 minutes.

For Dressing & Assembly

1. In a small bowl, combine lime peel, lime juice, yogurt, mayonnaise, honey, pepper and salt. Stir until smooth. Set aside.
2. Remove salad mixture and romaine lettuce from refrigerator. Using a slotted spoon, drain liquid from salad mixture and distribute salad over romaine lettuce. Drizzle dressing evenly.

For Garnish

1. Sprinkle with pomegranate seeds, pumpkinseed kernels and cilantro.
2. Note: Dried cranberries or dried cherries may be substituted for pomegranate seeds. Pumpkinseed kernels may be purchased already toasted. Toasted pine nuts or toasted sliced almonds may be substituted for pumpkinseed kernels. To toast nuts, place in a roasting pan in a single layer in a 350° F oven. Toss several times until light golden brown, being careful not to overcook.

– Read illustrated instructions on how to section a grapefruit.

– Find more fruit and salad recipes in The Nibble’s Fruit and Vegetables sections.


Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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