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Asian Pork Lettuce Wraps with Texas Rio Star Grapefruit

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Category: Entrees


Shopping List

  • 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


  1. Mix fish sauce, lime juice and brown sugar in a bowl, set aside.
  2. Lightly toast the coconut in a skillet over medium heat; cool.
  3. With a sharp knife, peel and sections grapefruit.
  4. Toss sections in a bowl with coconut, peanuts, mint, chili sauce and green onions.
  5. 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).
  6. Transfer the met to a bowl, and drain any excess liquid; set aside.
  7. 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.
  8. Divide the pork mixture among the lettuce leaves and top each with grapefruit salad.
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