Thursday, January 23

Asian Pork Lettuce Wraps with Texas Rio Star Grapefruit

Let me just start by saying: I LOVE GRAPEFRUIT! It is my Wintertime obsession and I could eat it several times a day and never tire of it's sweet-tart juicy delights. A week ago Mr.P was headed to the store for his daily diet coke fix and in passing I asked him to pick up a few Texas Rio Star grapefruit - my personal favorite. On occasion Mr.P has been known to 'overbuy' - that's one of his many quirks that make him twinkle. So it was no surprise, on this particular day, that he arrived home with a CRATE of Rios in the back of his truck. As I counted to 10, and tried to focus on his twinkle, I asked him how in the world were we going to be able to consume a crate of grapefruit - it's down to the two of us at home. Soon after we ate our fill, I began to scour the web for recipes using grapefruit and I'm thrilled to say there are many sites to choose from. Texas Sweet is a website using our very own Texas Rio Star Grapefruits. Grown in the South Texas sub-tropical climate, the origin of the Rio Star comes from none other than a Texas Aggie! A little cross-breeding here, a little mutation there and voila the Rio Star was born in 1984 and it's been a Texas obsession ever since. It's sweet, juicy red interior is a thing of beauty. Try them and if your husband comes home with a crate-full here's a fantastic recipe to try! It's a dandy!

Asian Pork Lettuce Wraps with Texas Rio Star Grapefruit

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  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons dark brown sugar, packed
  • 3 tablespoons unsweetened coconut, shredded
  • 1 Texas Rio Star Grapefruit
  • 3 tablespoons roasted, salted peanuts, chopped
  • ½ cup fresh mint, coarsely chopped
  • 1 teaspoon sriracha sauce
  • 2 green onions, thinly sliced
  • 2 tablespoons vegetable oil
  • ½ lb lean ground pork
  • 1 teaspoon finely grated peeled ginger
  • 1 small red onion, thinly sliced
  • Romaine or butter lettuce leaves, I used Romaine

  • Mix fish sauce, lime juice and brown sugar in a bowl, set aside.
  • Lightly toast the coconut in a skillet over medium heat; cool.
  • With a sharp knife, peel and sections grapefruit.
  • Toss sections in a bowl with coconut, peanuts, mint, chili sauce and green onions.
  • Heat 1 tablespoon oil in a large skillet over medium heat.  Add the pork and cook, breaking it up, 4-5 minutes (do not brown).
  • Transfer the meat to a bowl, and drain any excess liquid; set aside.
  • Raise the heat to high, add remaining 1 tablespoons of oil to the skillet, then add ginger and red onion; cook to soften, about 1 minute.  Add the onion to the pork, pour into the fish sauce mixture and gently toss.
  • Divide the pork mixture among the lettuce leaves and top each with grapefruit salad.
Recipe & Pictures via Texas Sweet.

I just happened to have ALL of these ingredients in my pantry, some left over from Christmas, and this dish came together quick and easy. It has that great Asian taste we P's love and the grapefruit put it over the top! I'm not sure how long our grapefruit will last, but I know one thing for sure - we won't come down with scurvy!


Texas, rio star, ruby red, juicy, pork, lettuce wraps, Asian, fish sauce, chili sauce, peanuts, coconut, light, healthy, easy, quick, lime, brown sugar


  1. That looks delicious! I too love Texas Ruby Reds and make grapefruit marmalade every year from them. Thanks for sharing your yummy recipe!

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