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Spreads, Sauces, Dips, and Condiments
2/3 Cup heavy cream
1/4 Cup butter at room temperature
1 Cup sifted confectioners' sugar
1 Large egg yolk
1/4 Cup grapefruit juice
1/4 tsp. grapefruit zest
1/4 tsp. cinnamon
Whip heavy cream in a chilled mixing bowl. Refrigerate until ready to use.
In another mixing bowl, whip butter until fluffy. Gradually blend in confectioners' sugar, and then beat in egg yolk, grapefruit juice, zest and cinnamon.
Fold in whipped cream.
Yield: 1-1/2 cups
2 Large oranges, peeled and cubed
1 Tomato, chopped
1/2 Jalapeno, minced
1/2 Cup of red onion, minced
1 Tbsp of fresh cilantro, chopped
1 tsp Orange zest
1 tsp Ginger root, minced
1 tsp Garlic, minced
Pinch of Salt
Combine all of the ingredients, except cilantro, in a suitably sized bowl.
Place in the refrigerator for about 30 minutes, until chilled.
Stir in the cilantro and serve with your favorite tortilla chips.
1/2 Cup Balsamic Vinegar
2/3 Cup Extra Virgin Olive Oil
1 Orange, juiced
2 Tbsp. Orange zest
2 Tbsp. Coarse-grained mustard
In a medium bowl, whisk together the balsamic vinegar, olive oil, orange juice, orange zest and mustard.
Use immediately, or store in the refrigerator for up to one week.
Notes: Need to use very sweet oranges for this recipe.
1 Cup Mixon Orange Marmalade
¼ Cup Orange Blossom (or other) honey
1 Tbsp Lemon juice
1 Tbsp Dijon-style mustard
In a small saucepan, combine marmalade, honey, lemon juice, and mustard. Cook and stir until heated through. Use as a glaze on ham, turkey, chicken, or pork. Any leftovers can be used as a sauce.
4 Medium oranges
1 Medium lemon
1-1/2 Cups water
1/8 tsp Baking soda
5 Cups sugar
1/2 (6 oz) Pkg. Liquid fruit pectin (1 foil pouch)
5-6 Glass half-pint canning jars
Using a paring knife, score the peels of the oranges and lemon into 4 sections lengthwise.
Remove the peels; scrape off the white pith.
Cut peels into very thin strips. In a saucepan combine peels, water and baking soda; bring to boiling.
Reduce heat; cover and simmer 20 minutes. Do not drain.
Meanwhile, section the peeled oranges and lemon over a bowl to catch the juice (discard seeds). Add fruit sections and reserved juice to saucepan; return to boiling. Reduce heat; cover and simmer 10 minutes or until thick.
In an 8 to 10-quart Dutch oven combine 3 cups of the fruit mixture, plus sugar. Bring to a full rolling boil. Quickly stir in pectin; return to boiling. Cook and stir, uncovered, 1 minute. Remove from heat; skim off foam.
Immediately ladle mixture evenly into hot, sterilized half-pint jars, leaving a 1/4 inch head-space. Adjust lids. Process in a boiling-water canner 15 minutes. Remove and let cool overnight. (Marmalade may take up to 2 weeks to set.)
Serving Size: about 6 half-pints
Notes: Look for pectin in the canning supplies area of your local supermarket.
1-½ Cups Mixon’s fresh orange juice
1 Cup sugar
1 to 2 Tbsp finely-chopped crystallized ginger
1 12-oz Bag fresh cranberries
In a 2 quart saucepan, combine all ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered, for 15 minutes. Serve warm or cold. Makes 3 cups.
2 Fresh Mangos
1/4 Cup Crushed Pineapple
1/4 Red Bell Pepper, coarsely chopped
1/4 Green Pepper, coarsely chopped
1 Jalapeno Pepper, seeded and minced finely (optional)
2 TBS Extra Virgin Olive Oil
1 Clove Garlic, finely diced
2 TBS Chopped Fresh Cilantro, or Parsley
1 tsp Fresh Lime Juice, or Lemon Juice
1/2 tsp Red Pepper Flakes
Salt & Pepper (to season)
Mix together all ingredients in a bowl.
Serve with chips or over grilled Tuna, Salmon, Chicken or Pork! Also great over softened cream cheese and spread on crackers.
2 Ripe Mangos
1 Small Red Onion, finely chopped
1 Small Fresh Red Chili, halved, deseeded, finely chopped
1/4 Cup Fresh Coriander Leaves
1 TBS Extra Virgin Olive Oil
1 TBS Fresh Lime Juice
Salt & Pepper, to taste
Peel Mangos. Chop into small pieces. Combine the Mango, Onion, Chili, Coriander, Olive Oil and Lime Juice in a small bowl. Taste & season with salt & pepper.
Serve with pan-fried or chargrilled chicken, pork or fish for a light, fresh summer meal. Enjoy.
4 Tbsp Butter
1 Cup Heavy whipping cream
2 Tbsp Fresh lemon juice
1 tsp Grated lemon zest
1 tsp Grated lime zest
1 Cup Beef broth
10 oz Uncooked pasta
In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream and beef broth or bouillon and simmer over medium heat until reduced by half. Add the lemon juice, lemon and lime zest and set aside.
Bring a large pot of lightly salted water to boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.
1/4 Cup Lime juice
2 Tbsp Honey
1 tsp White sugar
1 tsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Kosher salt
1/4 tsp Black pepper
1/4 tsp Ground cumin
1/4 Cup Olive oil
1/4 Cup Canola oil
Blend lime juice, honey, sugar, mustard, garlic powder, salt, pepper and cumin in a blender. Stream olive oil and canola oil into the juice mixture, while blending, to emulsify the oil into the juice.
1 tsp Dry mustard
1 Tbsp Water
2 Tbsp Grapefruit juice
1 Tbsp Lemon juice
2 Tbsp Apple cider vinegar
1 tsp Coarse grain sea salt
1/2 tsp Garlic salt
1/2 tsp Paprika
1/2 tsp Fresh-ground black pepper
1/4 tsp Cayenne pepper
Combine dry mustard and water, mixing well.
Add to remaining ingredients in a 1-quart saucepan over medium heat, stirring well to combine. Bring to a simmer (do not boil).
Remove from heat.
Brush mixture over grilled fish or shellfish.
Yield: About 1/2 cup
1/2 Cup Whole berry cranberry sauce
1/4 Cup Orange juice
1 tsp Orange zest
2 Pink grapefruit
12 Prosciutto slices
1 French baguette, cut into 1/2-inch thick slices
1/2 Cup Cream cheese
1 Tbsp Sugar
For the Cranberry Marmalade:
In a small bowl, combine cranberry sauce, orange marmalade, orange zest and salt to taste; stir until well combined. Set aside.
For the Toasts:
Slice off the top and bottom of each grapefruit. Cutting them top to bottom, cut away the peel and the white pith. Holding the grapefruit above a bowl to catch the juice, cut between the membranes to remove the sections. Wrap prosciutto slice around each grapefruit section. Set sections aside.
Preheat oven to 350 degrees. Place baguette slices on a baking sheet. Place in oven and bake until lightly toasted.
Spread cream cheese evenly on one side of each toast. Top each with 1 tsp. of the Cranberry Marmalade and 1 wrapped grapefruit section; sprinkle grapefruit with sugar, and serve.
Serving Size: 12 toasts
Notes: Can drizzle with honey instead of sugar if desired.
1/2 Large red onion, sliced
1 1/2 tsp Peeled, minced fresh ginger root
1/2 Orange, zested and juiced
1/2 Cup Soy sauce (less sodium)
1 Cup Grapefruit juice
1/4 Cup Sugar
3 Tbsp Canola oil
Coat a saucepan with nonstick cooking spray; place over high heat. Add onion and ginger; sauté until soft, about 5 minutes.
Add orange zest, orange juice, soy sauce, grapefruit juice and sugar; whisk to combine. Bring to a simmer. Reduce heat and cook until reduced by half, about 10 - 15 minutes. Season with salt and pepper to taste.
Immediately transfer mixture to a blender; blend until almost smooth.
Drizzle in oil, pulse until just blended.
Let stand to cool to room temperature. Pour into a glass jar. Store in refrigerator up to 2 weeks.
Serving Size: 1 1/2 cups (16 servings)
2 Tbsp Lime juice
1 Tbsp Olive oil
1 tsp Jalapeno, minced
1/2 Red bell pepper, minced
2 Tbsp Minced red onion
1 large Mixon pink grapefruit, peeled, membrane removed, sectioned and chopped
1/4 tsp Ground cardamon
2 Tbsp Fresh Cilantro leaves, chopped
Toss all together. Serve chilled as side dish to Florida Fajitas, barbecued meat, seafood and nachos.
1 1/2 Cups Fresh grapefruit juice (divided use)
1 Cup Sugar
1 teaspoon Grapefruit zest
1/4 Cup White wine vinegar
1 Tablespoon Shallots, minced
1/4 Cup Heavy cream
2 Sticks Butter, cut into pieces
Salt and pepper to taste
1. Combine 1 Cup grapefruit juice, sugar and zest in a 2-quart saucepan.
2. Cook over medium heat, stirring occasionally, until reduced to a thick syrup. Set aside.
3. In another saucepan, combine the remaining grapefruit juice, vinegar and shallots. Simmer until reduced by half.
4. Add the heavy cream and cook for 1 minute. Lower heat and gradually whisk in the butter, 1 tablespoon at a time.
5. Remove from heat. Add the thick grapefruit syrup, salt and pepper; stir gently to combine.
Notes: Yield: About 2 cups
This versatile and easy-to-make grapefruit butter sauce is a nice accompaniment to seafood and poultry.
Recipe from FAMOUS Florida! Delicious Grapefruit Recipes by Patricia Mack
1 Cup Butter, melted
2 Tbsp Grapefruit juice
2 Cloves Garlic, pressed
2 Tbsp Onion, grated
Dash of Datil Pepper Sauce or favorite hot pepper sauce
1. Combine butter, juices, garlic, grated onion & hot sauce.
2. Mix well
Yield: about 1 cup
Notes: Datil Pepper Sauce is a fiery condiment that historians believe was brought to St. Augustine by Minorcan settlers in the 1700's.
•Datils are similar to habaneros but have a sweeter, fruitier flavor
Combine and Refrigerate:
2 (6 OZ) Containers Lowfat Vanilla Yogurt
2 tsp Honey
1 tsp Florida Orange Juice
1 tsp Florida Orange Zest
Assemble on Skewers:
1 Cup Orange sections
1 Cup Tangerine sections
1 Cup Grapefruit sections
1 Cup Seedless grapes
1 Cup Strawberries, hulled and halved
4 Mixon Florida oranges
1 Green pepper
1 Onion (if desired)
½ Cup Sugar
Few grains salt
Quarter oranges; remove any seeds. Remove peel from 2 oranges. Scrape carrots; quarter lengthwise. Quarter green pepper; remove seeds and stem. Peel onion. Put oranges (2 with peel and 2 without peel), carrots, green pepper and onion through food chopper using medium blade. Add sugar and salt; mix well. Chill, covered, in refrigerator several hours before using. Makes 4 cups. Relish will keep in refrigerator from 1 to 2 weeks.
4 tsp Dry mustard
1/4 Cup Water
4 Pounds Fresh tomatoes, diced
1/2 Cup Onion, chopped
2 Cloves Garlic, chopped
1 Cup Grapefruit juice
2/3 Cup Apple cider vinegar
1/3 Cup Lemon juice
1 Tbsp Salt
4 tsp Paprika
2 tsp Cayenne
2 Tbsp Datil Pepper Sauce or other bottled red-hot sauce, such as Frank's Red Hot Sauce
1. Combine mustard and water. Set aside.
2. In a 3-quart saucepan or Dutch oven, cook tomatoes, onion and garlic over low heat for about 25 minutes, stirring occasionally to avoid burning.
3. Press mixture through a sieve back into the saucepan or Dutch oven. Discard pulp.
4. Add mustard-water mixture along with remaining ingredients. Heat to boiling over medium-high heat. Lower heat and simmer to desired consistency.
5. Ladle into three 1-pint containers. Refrigerate. Sauce will keep for about 3 weeks. Reheat with a little butter, and brush over meats or poultry during the last stages of barbecuing, or serve on the side.
Yield: About three pints.
Note: Datil Pepper Sauce is a fiery condiment that historians believe was brought to St. Augustine by Minorcan settlers in the 1700's.
Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack
2 Medium Oranges
3 Tbsp White wine vinegar
1/2 Cup plus 1 Tbsp Water
3 Tbsp Sugar
2 tsp Cornstarch
Remove rind from 1 orange and slice into thin strips. Place in non-aluminum saucepan. Add water to cover and bring to a boil. Drain and discard liquid. Set aside.
Juice oranges and lime. Add vinegar with enough water to equal 3/4 cup. Set aside.
Combine reserved orange rind strips and sugar in small saucepan. Stir in 1/2 cup water and bring to a boil. Reduce heat and simmer 15 minutes, stirring frequently. Stir in reserved juice mixture. Combine remaining 1 Tbsp water and cornstarch. Add to juice mixture and bring to a boil, stirring constantly. Remove from heat, cover and chill completely before serving.
1 jar Mixon Pepper Relish
1 can Blackeyed peas (or any bean of your choice), rinsed and drained
1 can Shoepeg corn, drained
1 Onion, chopped
1 Green pepper, chopped
1 Medium tomato, chopped
2/3 bottle Mixon Vidalia Onion & Sweet Pepper Vinaigrette Salad Dressing
Blend all ingredients together and let marinate for several hours or overnight. Serve with Tortilla Chips, Dorito Scoops, or Frito Scoops.