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Salads and Sides

Winter Citrus Salad


2 Cups Fresh broccoli florets
1 1/2 Cups Fresh carrots, thinly sliced
3 Cups Mixon pink grapefruit sections (Drain juice from sections - approximately 1/2 cup)
1 1/2 Cups Chick peas, drained
1/3 Cup Raisins
1 Cup broken Walnuts

*Yogurt Dressing:

1 Cup Plain Yogurt
1/4 Cup Mayonnaise
2 Tbsp Scallions, chopped
1 tsp Honey
1 1/4 tsp Ground coriander
1 1/4 tsp Ground ginger
3/4 tsp salt

In medium bowl, combine all ingredients; mix well.


In medium saucepan, cook broccoli and carrots in 1-inch boiling, salted water 3 minutes. Drain. Return vegetables to saucepan, add grapefruit sections, juice, chick peas and raisins; heat 1 minute.

Spoon into serving bowl. Add walnuts; mix gently. Serve warm with Yogurt Dressing*

Notes: Coriander and Cilantro are basically the same. Chick Peas are also known as Garbanzo Beans

Winter Chicken Salad With Citrus And Celery


7 Tender celery ribs, thinly sliced
2 Cloves unpeeled garlic, smashed
1/2 tsp Black peppercorns
3 Blood oranges
Pinch of salt
4 Chicken breast halves, bone in
3 Tbsps Red wine vinegar
1/2 Cup Extra-virgin olive oil
Freshly ground pepper
2 Cups Grana Padano cheese, shaved
2/3 Cup Marcona almonds, chopped


In a large saucepan, combine the whole celery ribs, garlic and peppercorns with 6 cups of water. Using a peeler, remove the zest from 2 of the oranges, add the zest to the pot. Season lightly with salt and bring to a boil. Add the chicken and simmer over low heat for 16 minutes.

Remove from the heat and let the chicken stand for exactly 30 minutes. Remove the chicken and pull the meat from the bones, discarding the skin. Shred the chicken and let cool. Reserve the broth for another use.

Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a strainer set over a large bowl, cut in between the membranes to release the sections.

Squeeze the juice from the membranes into the bowl. Whisk in the vinegar and oil and season with salt and pepper.

Add the chicken, sliced celery, orange sections, and cheese to the bowl, and toss well. Mound the salad on a platter, sprinkle with the almonds, and serve.

Wilted Spinach And Orange Salad


1 lb Spinach, washed and patted dry
8 Whole Scallions, cut into pieces
8 Slices Bacon
3 tsp Bacon drippings
3 Tbsp Lemon juice
3 Tbsp Vegetable oil
1 Tbsp Sugar
1/2 tsp Salt
1 tsp Tarragon
3 Oranges, peeled and cut into bite sized pieces


Remove stems from spinach and discard. Tear leaves into bite-sized pieces. Toss with scallions in a salad bowl. In skillet, fry bacon. Drain well, reserve drippings. Allow bacon to cool; then crumble and set aside. Mix bacon drippings, lemon juice, oil, sugar, salt and tarragon in a small saucepan. Bring to boil and pour over spinach and scallions; toss. Add Orange pieces and bacon. Toss again and serve immediately.

Serving Size: 6.

Warm Spinach Orange Salad


1/2 (10-ounce) Package Fresh spinach, stemmed
1 Mixon orange, peeled and sectioned
1/4 Cup Almonds, sliced
2 Tbsp Cider vinegar
1 1/2 Tbsp Orange juice
1 1/2 Tbsp Olive oil
1 1/2 Tbsp Mixon Orange Blossom Honey


Combine spinach, orange sections, and almonds in a large bowl. In a saucepan, bring vinegar, juice, oil, and honey to a boil over medium heat. Pour immediately over salad. Toss and serve.

Three Citrus Tossed Salad


1 Medium Head Romaine Lettuce, torn in bite-size pieces (about 8 Cups)
1 Mixon Pink Grapefruit, peeled, cut in quarter cartwheel slices
1 Mixon Orange, peeled, cut into quarter cartwheel slices
1/2 Cup Red Onion, sliced thin
1 Small Avocado, peeled, sliced crosswise

Lemon Sesame Dressing - See separate recipe under "Dressings"


In large bowl, combine all salad ingredients, chill. To serve, toss with Lemon Sesame Dressing; add salt & pepper to taste.

Notes: Spinach, stems removed, can be substituted for the Romaine.

Very refreshing salad.

Tangy Tangerine Coleslaw


¼ cup salad oil
Grated peel of ½ tangerine
Juice of 1 tangerine (1/4 cup)
Juice of ½ lemon
2 Tbsp Orange Blossom (or other) Honey
1 Tbsp toasted sesame seed (optional)
1 small head of cabbage, cut in long thin shreds (about 5 cups)
2 to 3 tangerines, peeled, segmented, cut in half, seeded
½ cup raisins
¼ cup nuts


In jar with lid, combine oil, tangerine peel and juice, lemon juice, honey and sesame seed; shake well. In large bowl, combine cabbage, tangerines, raisins and salad dressing; chill. To serve, add chopped nuts; toss gently. Makes 6 servings (about 7 cups)

Sweet Potato Souffle


1lb- 13oz. can sweet potatoes
1 apple, cored and chopped fine
8oz. can crushed pineapple, drained
1/4 chopped pecans
1 cup orange juice
2/3 cup sugar
1/4 cup butter
1 tsp. vanilla extract
1 egg
miniature marshmallows


Preheat oven to 350 degrees. Beat sweet potatoes in electric mixer or food processor until very smooth.
Beat in sugar, butter, egg, orange juice and vanilla, blending after each addition.
Stir in pineapple, apple and pecans.
Pour into buttered 1-qt. casserole and top with marshmallows.
Bake until marshmallows are brown (25-30 minutes).

Sunshine Citrus Spinach Salad


1/4 cup fresh Mixon Grapefruit Juice
2 Tbsp honey
2 Tbsp olive oil
1 1/2 Tbsp worcestershire sauce
1 tsp crushed dried oregano
2 garlic cloves, minced
1/4 tsp each salt and cracked pepper
6 cups fresh spinach leaves, stems removed
2 large Mixon pink grapefruit
1 small avocado, peeled, cut into bite-sized pieces
1/2 cup toasted chopped Walnuts
1/2 cup crumbled Goat Cheese


In a small bowl, whisk together the first seven ingredients for dressing. In a large bowl, combine spinach, grapefruit, avocado and walnuts together. Pour dressing over salad and toss well to coat. Divide salad among 4 plates. Top with crumbled goat cheese and serve. Absolutely delicious!

Sunny Chicken Pockets


8oz. rotisserie chicken, cut into cubes (2 cups)
2 oranges, sectioned and chopped
1/2 cup frozen peas, thawed
1/3 cup light or regular mayonnaise
1 tbsp. orange juice
1/2 tsp. finely grated orange zest
3 pocket pitas, cut in half
Bibb lettuce leaves or favorite greens


In a large bowl combine chicken, orange sections and peas. In a small bowl combine mayonnaise, orange juice and orange zest.
Add to chicken mixture; stir to coat.

Gently open the pita pockets of each half. Place the chicken mixture evenly into each pocket.
Add lettuce (if desired) and serve.

Serves: 6

Summer Fruit Salad


2 cups diced Mixon oranges (In Season)
1 cup diced apples
1 cup diced pears
1 cup chopped walnuts
1 cup plain yogurt
2 Tbsp Orange Blossom Honey
3/4 tsp ground cinnamon
1 tsp fresh lime juice


Mix Mixon Oranges, apples, pears, and walnuts in a bowl. In a separate bowl, make the dressing; combine yogurt, honey, cinnamon and lime juice. Add dressing to fruit right before you're ready to serve. Garnish with sprigs of mint or curls of lime.

Summer Day Grapefruit Salad


1 cup chopped peeled, seeded mango
1 med grapefruit, peeled & cut into sections ( white pith removed)
1 cup seedless green grapes, halved
1 cup lemon-flavored yogurt


1.Combine mango and grapes in a med. salad bowl.
2.Toss gently with yogurt.
3.Serve immediately on chilled plates or refrigerate, covered until ready to serve.

Servings: 4-6

Strawberry Orange Garden Salad


2 heads of Bibb lettuce, washed and torn into bite-size pieces
1/2 cup strawberries, stems removed and sliced
1/2 cup Orange dressing
Freshly ground black pepper

Orange Dressing:
1/2 cup orange juice
1/2 cup sugar
1/4 cup light olive oil
1 tbsp. yellow mustard
1/4 tsp. salt


Toss together lettuce and strawberries in a large salad bowl. Drizzle with Orange Dressing.
Sprinkle with pepper to taste.

Orange Dressing: Place all ingredients in a jar with a tight-fitting lid. Shake until thoroughly blended.

Yield: about 1 1/4 cups

Serves: 4 to 6

Strawberry Kumquat Salad


1 pint of strawberries
For the salad:
1 pint of kumquats (Oval shaped, found in most grocery stores)
1 kale bunch (fresh or cut in pieces in bags), or arugula
½ cup of raw, unsalted, sliced almonds
3 Tbsp. fresh mint (3-4 sprigs), diced (or sliced in strips)

For the Vinaigrette:
¼ cup of balsamic vinegar
½ cup of olive oil
2 Tablespoons minced shallots (one large shallot)


Making the salad:
1. Toast the almonds. Preheat oven to 350 degrees. Spread the almonds on a baking sheet and bake in the oven until toasted 5-10 minutes. (Tip: set a timer to keep watch). Let cool.

2. Meanwhile, rinse the kale, pat dry and remove the stem of the kale (if not already removed), take the leaves of the kale, roll like a cigar and cut thin strips. Place in a large bowl.

3. Rinse and cut up the fruit. Using 6-8 strawberries, remove the stems and thinly slice the strawberries. Then, rinse 8-10 kumquats and pat dry. Next, with a sharp knife, thinly slice off the ends. Carefully cut the kumquat in thirds. The middle slice will have the most seeds and you’ll want to take the point of the knife and remove the seeds. Place in bowl with kale.

4. Dice the mint in small pieces, sprinkle on the salad.

Making the Vinaigrette:
1. For the dressing, in a bowl, pour 2 tablespoons of minced shallots, add ¼ cup of balsamic vinegar, and whisk in ½ cup of olive oil. Pour over the salad (you may not need all of it), and toss the salad before serving.

Shrimp And Fruit Salad


1/2 lb shrimp cooked, peeled and deveined
3/4 cup Mixon Florida Orange Dressing
1 tsp finely chopped green onion
6 cups torn, mixed salad greens
3 Mixon oranges, peeled & sectioned or 6 Mixon tangerines, peeled & sectioned
1 1/2 cups cubed or sliced, peeled fresh fruit (such as mango, star fruit, kiwi)


In a medium bowl combine cooked shrimp, dressing, and green onion. Cover and marinate in the refrigerator for 3 to 8 hours, stirring occasionally.
Divide greens among 4 dinner plates; top with orange or tangerine sections and fruit cubes or slices. Spoon shrimp mixture over fruit.

Red And Green Salad


6 cups Italian blend salad greens
2 pink grapefruit
1/2 cup paper-thin slices of red onion rings
3 Tbsp pink grapefruit juice
1/4 cup extra virgin olive oil
1 tsp seasoned salt
1/2 tsp dry mustard
1 tsp sugar


1. Place greens in a salad bowl.
2. Peel grapefruit, taking care to remove all the white pith. Cut in half lengthwise, and then slice into thin crosswise slices.
3. Arrange over salad greens; top with onion rings.
4. Combine remaining ingredients in a blender, food processor or jar with a tight fitting lid. Process or shake until well mixed.
5. Spoon over salad ingredients just before serving.

Servings: 8

Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack

Palm Beach Chicken Salad


1/2 cup chicken broth
2 whole chicken breasts, boneless & skinless
1 1/2 cups uncooked pasta (rotelle, shells, etc)
1 cup frozen peas
1 large jar pimento, diced
2 cups Mixon pink grapefruit sections, juice drained from the sections (approximately 1/3 cup)
1/4 cup olive oil
2 Tbsp wine vinegar
1 large clove garlic, minced
1/2 tsp ground cumin
1/2 tsp salt
1/8 tsp white pepper


In medium skillet, bring broth to a boil. Arrange chicken breasts in single layer in pan; return to boiling. Cover. Cook about 10 minutes, until chicken is cooked through. Drain. Cut chicken into strips.

Meanwhile, cook pasta according to package directions, drain.

In large bowl, combine chicken, pasta, peas, pimento, grapefruit sections and juice.

In small bowl or jar, combine oil, vinegar, garlic, cumin, salt and pepper; mix well. Pour dressing over chicken mixture; toss gently. Serve warm.

Yields: 4 servings.

Orange Stuffing


2 cups finely diced celery
3 cups toasted bread crumbs
2/3 cups dice orange sections
1 tsp. grated orange rind
1/2 tsp. poultry seasoning
1/4 cup butter, melted
1/2 tsp. salt
Dash of pepper
1 unbeaten egg


Cook celery in butter until tender but not brown. Add remaining ingredients
and toss lightly. Makes enough stuffing for a 5lb. fowl.

Orange Pecan Tuna Salad


1 (12oz.) can water packed tuna, drained and flaked
1 tbsp. fat free sour cream
1/2 tbsp. mustard
1 1/2 tbsp. sweet pickle relish
2 tbsp. fresh orange juice
1/4 cup chopped pecans
garlic to taste
onion powder to taste
ground black pepper to taste


Mix together the tuna, sour cream, mustard, relish, orange juice,
pecans, garlic salt, onion powder and black pepper.
Cover and refrigerate until ready to use.

Orange Fritters


1/2 tbsp. Melted butter
1/2 cup sifted flour
1/2 tsp. Baking powder
2 oranges, peeled and sliced (1/4-inch thick)
1 egg, beaten well
1/4 cup milk
1 tsp. Sugar
1/4 tsp. Salt
Orange syrup
1/2 cup orange juice
1 tbsp. Grated orange rind
1 cup sugar


Mix beaten egg, milk and butter. Sift flour, baking powder, sugar and salt togethe stir into liquid. Sprinkle orange slices with sugar and dip in batter. Fry in deep fat at medium temperature. Serve with orange syrup*

Combine ingredients in small saucepan. Stir over medium heat until sugar dissolves
Cook 5 minutes.

Orange Cilantro Rice


2 tsps. butter
1/2 cup diced onion
1 cup uncooked long grain white rice
2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper
1 1/2 cups orange juice
1/2 cup chicken broth
1/2 cup chopped fresh cilantro
salt to taste


Melt the butter in a saucepan over medium-high heat. Stir in onion, and cook until tender.
Mix in rice, and season with cumin, garlic powder, onion powder, pepper, cayenne pepper, and salt.
Cook and stir until rice is golden brown.
Pour in orange juice and broth, and bring to a boil. Reduce heat to low, cover and simmer for
20 minutes.

Remove cooked rice from heat, and gently mix in cilantro to serve

Serves: 6

Orange Chicken Pasta Salad


2 cups elbow macaroni, cooked & drained
½ cup celery, diced
½ cup onion, chopped
1 cup chopped Florida Oranges, peeled, seeded & chopped
1 cup cooked chicken OR 1 small can chicken breast
5 TBSP Mixon's Vidalia Onion Honey Mustard Dressing
Salt & Pepper to taste


Mix all ingredients, Chill & serve

Orange & Avocado Salad With Cilantro-lime Vinaigrette


8 cups mixed salad greens
1 cup orange segments
1 avocado, diced
1/4 cup slivered red onion
1/2 cup Cilantro-Lime Vinaigrette (recipe below)

Cilantro-lime Vinaigrette
Yields 1 /14 cups

1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 tsp salt
1/2 tsp pepper
Pinch of minced garlic


1. Toss greens, orange segments, avocado & onion in a salad bowl.

2. To prepare vinaigrette: puree cilantro, olive oil, lime juice, orange juice, salt, pepper & garlic in a blender or food processor until smooth.

3. Toss salad with cilantro-lime vinaigrette.

Notes: 4 Servings

Mixon Citrus Splash Salad


16 oz mixed greens (spring or mediterranean mix)
4 Mixon oranges in season
1/3 cup chopped pecans or walnuts
1/3 cup cranberries
1/3 cup crumbled blue cheese
1/4 cup Asian orange salad dressing with ginger


Place greens in large bowl for serving four.
Peel and remove all membrane from Oranges, separate segments and chop into bite size pieces. Place over greens.
Top greens and oranges with chopped nuts, blue cheese and cranberries.
Pour dressing over combined salad, toss and serve.

Mixed Lettuce, Fennel & Orange Salad W/black Olive Vinaigrette


1 Tbsp red wine vinegar
1 Tbsp lemon juice
1 tsp dijon mustard
2 cloves garlic minced
1/8 Tbsp salt, or to taste
freshly ground pepper to taste
1/4 cup extra-virgin olive oil
1/2 cup kalamata olives; pitted & coarsely chopped
1 Tbsp chopped fresh parsley
3 medium navel or valencia oranges
10 CUPS Mixed Lettuces, such as Chicory, Radicchio and Lettuce
2 Heads Belgian Endive, sliced
2 Bulbs Fennel, trimmed & sliced


1. To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt & pepper in a small bowl. Slowly whisk in oil. Stir in olives & parsley.

2. To prepare salad: Using a sharp knife, remove peel & white pith from oranges. Quarter the oranges; slice pieces crosswise.

3. Just before serving, combine lettuces, fennel & the orange slices in a large bowl. Drizzle the vinaigrette over the salad & toss to coat well.

Mary Mixon’s Ambrosia


Mixon oranges (navels are excellent)
pineapple, canned unsweetened and drained; just enough to flavor
coconut, shredded
red maraschino cherries


Amount of ingredients used depends on the size of your group. Section or cut in chunks the oranges – oranges are the main ingredient. Combine oranges, pineapple, and cherries – Chill (it should be juicy). About one hour before serving, mix in the coconut. For a festive look sprinkle more coconut on top and a few cherries for decoration. “This is Mmmm Good Southern Ambrosia.” Always best when served FRESH!

Long Life Citrus Noodle Salad


8 oz dried rice stick noodles
2 navel oranges (peeled and chopped into bite size pieces) - reserve juice
1 pink grapefruit (peeled and chopped into bite size pieces)
1 Tbsp chopped fresh mint
1 Tbsp chopped fresh cilantro
1 Tbsp chopped roasted, salted peanuts


1 Tbsp fresh squeezed orange juice
1 Tbsp fish sauce
1 Tbsp chili garlic sauce
2 tsp honey
1 tsp seasoned rice vinegar
Salt and freshly ground black pepper, to taste


Bring a large pot of water to a boil over high heat. Add the noodles and cook until tender, about 3 minutes. Drain, rinse with cold water, and drain again. Tranfer noodles to a large mixing bowl.

Whisk together the dressing ingredients in a medium bowl until well mixed.

Pour the dressing over the noodles. Add the oranges and grapefruit, mint, and cilantro and toss until noodles are well dressed, Tranfer noodles to a serving platter and garnish with the peanuts.

Notes: Find some ingredients in the Asian section of your grocery store.

Lemony Peas


4 cups fresh, shelled peas
1/4 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 cup butter


Cream butter, lemon juice and lemon peel together. Combine butter mixture with peas and cook over high heat for 10 minutes.

Serve immediately.

Lemon-spinach Mushrooms


1 10oz. package frozen, chopped spinach
1 6oz. package Baby Bella mushrooms, ends trimmed
1 tbsp. extra virgin olive oil
juice and zest from one lemon
1/4 cup minced sweet onion
1/2 tsp. salt
1/8 tsp. pepper


Cook spinach according to package directions; drain well. Place in medium size mixing bowl; set aside.

Remove stems from mushroom caps and chop fine. Reserve caps. Heat olive oil in a large skillet with a lid. Add mushroom stems, lemon zest and onion; sauté about 4 to 5 minutes.

Put mushroom caps in a skillet; topside down. Saute 2 to 3 minutes.

Spoon spinach mixture into mushroom caps, then cover and cook over medium-low heat 5-6 minutes more.

Remove cover and sprinkle with lemon juice, salt and pepper.

Using a slotted spoon remove the mushrooms from the accumulated liquid in
the pan.

Yield: about 2 1/2 dozen

Lemon Sesame Dressing


2/3 cup vegetable oil
1/2 Mixon lemon, grated peel
1 Mixon lemon, juiced
2 Tbsp distilled white vinegar
2 Tbsp toasted sesame seed
1 Tbsp sugar
1/2 tsp onion salt
1/2 tsp salt (optional)


In a jar with a lid, combine all the ingredients and shake well.

Notes: Poppy Seed Variation: Substitute Poppy Seed for the Sesame Seed.

Jerk Turkey Sandwich With Mojo Slaw


Mojo Slaw:
3 tbsp. nonfat plain yogurt
3 tbsp. light mayonnaise
1 tbsp. orange juice
1 tsp. grated orange zest
1 garlic clove, minced
2 cups packaged coleslaw mix
1 small orange, peeled and sectioned
1/2 cup chopped fresh pineapple
2 tbsp. chopped fresh cilantro
2 tbsp. chopped red onion

Jerk Turkey:
2 tsp. canola oil
1 pkg. turkey breast cutlets
1/4 cup jerk seasoning
6 Kaiser rolls


For the Mojo Slaw:
In a large bowl combine yogurt, mayonnaise, orange juice, orange zest and garlic. Add coleslaw mix, orange sections, pineapple, cilantro and onion; mix well.
Cover and refrigerate for at least 1 hour.

For the Jerk Turkey:
In a large nonstick skillet, heat oil over medium-high heat.
Sprinkle both sides of each cutlet with 1 tsp. of jerk seasoning.
Add cutlets to skillet; cook 1 to 1 1/2 minutes per side or until browned and an instant-read thermometer registers 165 degrees.

Place 1 turkey cutlet on each roll, top with 1/3 cup of the Mojo Slaw, and serve.

Serves: 6

Holiday Cranberry Casserole


2 qts fresh or frozen cranberries (2 fresh bags)
1 cup packed brown sugar
2 jars Mixon Orange Pineapple Cherry Marmalade
1 cup pecan pieces


Mix all together, pour into a glass casserole.

Bake at 350 until the berries pop. remove from oven and sprinkle with pecans.

Return to oven just long enough to toast the pecans. Serve hot or cold.

High Summer Chicken Salad


2 tbsp. grapefruit marmalade
1 tsp. fresh ginger, grated
1 garlic clove, chopped fine
1/4 cup white wine vinegar
1/4 cup grapefruit juice
1/4 cup lemon juice
1/2 cup olive oil
freshly ground pepper

Chicken salad:
4 boneless, skinless chicken breast halves (about 1 pound)
1 1/2 cups fresh raspberries (divided use)
Assorted field greens
1/2 cups pecan pieces
4 (1/2-inch thick) grapefruit rounds, quartered


Combine the marinade ingredients in a glass bowl or large glass jar with tight fitting lid. Whisk or shake until ingredients are well combined.

Divide marinade, reserving 1/2 cup for basting.
Grill or broil chicken 10 to 15 minutes, or until no longer pink in the center and juices run clear when cut.
Turn once and baste often with reserved marinade. Cut chicken into strips.

Discard any of the marinade used for basting.

To make dressing, process 1 cup raspberries with the remaining marinade in a food processor or blender.

To plate, arrange field greens on four individual serving plates. Top with chicken slices.
Drizzle with the dressing. Sprinkle with pecan pieces and remaining whole berries. Garnish with quartered grapefruit rounds.

Serving: 4

Notes: Can substitute grapefruit marmalade with orange marmalade and strawberries for raspberries. This is a great summer main dish.

Grilled Chicken Citrus Salad


1/2 cup orange juice
1/4 cup lime juice
2 shallots, minced
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. white sugar
4 (4 ounce) skinless, boneless chicken breast halves
8 cups torn romaine lettuce
2 oranges - peeled, segmented, and chopped
2 stalks celery, sliced
4 green onions, chopped


In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin and sugar. Pour 1/2 of the mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.

Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.

Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6-8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.

Toss salad with reserved dressing and top with sliced chicken.

Notes: 238 calories per serving.
5.6 grams fiber
26.1 grams carbohydrates
30 grams protein
Percent daily values are based on a 2,000 calorie diet.

Grapefruit-spiked Carrot And Apple Casserole


5 Tbsp sugar
2 Tbsp flour
1/4 cup melted butter
3/4 cup grapefruit juice at room temperature
5 apples peeled, cored and sliced thin
2 cups peeled, cooked carrots


1. Preheat oven to 350 degrees F.
2. Combine sugar and flour in a medium mixing bowl. Stir in melted butter and grapefruit juice, stirring well to combine.
3. Layer apples and carrots in a greased 1 1/2-quart shallow casserole dish. Pour juice mixture over top.
4. Bake for 45 minutes.

Servings: 4 to 6

Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack

Grapefruit Slaw


6 cups shredded or chopped cabbage
1 cup chopped onion
1/2 cup mayonnaise
1/4 cup yellow or Dijon mustard
2-3 tbsp. grapefruit juice
1 large grapefruit, sectioned and cut into small pieces


In a large bowl combine cabbage and onion; toss to combine. Set aside.

In a small bowl whisk together mayonnaise, mustard and grapefruit juice.
Pour over cabbage mixture; stir until well-combined. Add grapefruit pieces; stir to combine.
Season with salt and pepper to taste. Cover and chill until ready to serve.

Serves: 12 (Makes about 3 1/2 cups)

Notes: Great on Hot Dogs!!

Grapefruit Rice Stuffing


1/4 cup butter
1 cup minced celery
1 cup minced carrot
1/4 cup thinly sliced scallions, white part only
3/4 cup water
1/4 cup grapefruit juice
2 tbsp. lemon juice
1 tbsp. grapefruit zest
3/4 tsp. salt
1 cup instant rice
1/8 tsp. ground black pepper
1/4 tsp. thyme
1/2 chopped grapefruit segments


Melt butter in a 10-inch frying pan over medium-high heat.
Add celery, carrots and scallions. Saute until tender, about 5 minutes.
Add water, juices, zest and salt; bring to a boil.
Add rice; stir to moisten. Cover and remove from heat. Let stand for
5 minutes.
Stir in black pepper, thyme and grapefruit.

Yield: About 3 cups

Grapefruit Mushroom Salad


2 medium Mixon grapefruits, peeled and sectioned
8 oz fresh mushrooms, sliced
1/2 cup red onion, thinly sliced
1/4 cup dark raisins
romaine lettuce leaves
Citrus Honey Dressing - see recipe below.

1/2 cup vegetable oil
1/2 Mixon orange, grated peel
1 Mixon orange, juiced
2 Tbsp honey
1 Tbsp poppy seed or toasted sesame seed
1/4 tsp salt
1/4 tsp paprika


Prepare Citrus Honey Dressing. In medium bowl, gently toss together grapefruit sections, mushrooms, red onion and raisins; add to romaine Leaves. Pour dressing over salad, toss well to coat.

Cirtus Honey Dressing: In a jar with a lid, combine all the ingredients; chill.
Shake well before serving.
Makes about 1 cap.

Notes: makes 6 servings

Grapefruit Baked Sweet Potatoes


2 (1-pound, 2-ounce) cans sweet potatoes, drained
1 small, thin-skinned, unpeeled seedless grapefruit
1/4 cup butter
1/2 cup firmly packed brown sugar
1/4 tsp salt
Dash cinnamon
Dash ginger


1. Preheat oven to 350 degrees F.
2. Slice sweet potatoes into a 9" X 9" X 2" baking dish.
3. Cut grapefruit into chunks.
4. Working in two batches, place half of grapefruit and half of remaining ingredients into a food processor. Process until smooth.
5. Combine the two batches and spoon over baked potatoes.
6. Bake for 30 minutes.

Servings: 6 to 8

Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack

Ginger-orange Carrots


1lb carrots (about 6 medium), peeled and cut into
1/2- inch rounds
1 inch piece fresh ginger, peeled and cut into 4 pieces
1/2 cup water
1/2 tsp. salt
1/4 cup orange juice
1 tbs. butter
1 tbs. sugar
1/8 tsp. pepper


Bring carrots, ginger, water and salt to boil in a 2-qt saucepan over
high heat; reduce heat to medium and simmer until carrots are almost tender,
about 7 minutes.
Add orange juice, butter, sugar and pepper to simmering carrots and bring
to boil, stirring constantly; cook for 7 minutes.
Remove ginger with slotted spoon; drain carrots and serve.

Servings: 4 to 6

Notes: Can use honey as a replacement for the sugar.

Ginger-orange Asparagus


1lb. Fresh asparagus, ends trimmed
juice and zest of 1 orange
1 tsp. freshly grated ginger
1/4 tsp. salt
1/4 tsp. pepper


Place the asparagus in microwave-safe dish.
Sprinkle evenly with orange juice, zest, ginger and salt.
Cover with clear plastic wrap leaving one corner loose to allow steam
to escape. Microwave on HIGH 6 to 8 minutes.
Sprinkle with pepper.

Servings: 6

Fresh Citrus Salad


1 lime - zested, peeled, and sliced
1 tangerine - zested, peeled and sectioned
1 navel orange, peeled and sectioned
1 pink grapefruit, peeled and sectioned
1 bulb green onion, diced
1 Tbsp lemon juice
1 Tbsp olive oil
1/2 tsp salt
1 head romaine lettuce, torn


Place lime slices, tangerine sections, navel orange sections and grapefruit sections in a bowl. In a separate bowl, mix the lime zest, tangerine zest, green onion, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit over the romaine lettuce and serve.

Fresh And Tangy Fruit Salad


3 medium pink grapefruit
3 medium crisp sweet apples
2 sweet pear
Chopped walnuts (optional)


Cut fruit and mix in large bowl.
Refrigerate until ready to serve.
Top each serving with chopped walnuts.

Notes: yields: about 9 cups

This light and refreshing fruit salad is great all by itself (or sprinkled with walnuts) at breakfast or any other time you want a fresh and tangy taste treat.

Florida-style Watermelon Ceviche


1/4 lb. Florida Bay Scallops
1/4 lb. large Florida Shrimp, peeled, de-veined and cut into small pieces.
1 Florida Orange (plus six to serve in, if desired)
1/2 Cup plus 2 Tbsp. fresh Florida Orange Juice
1/4 Cup fresh Lime Juice
2-3 tsp. fresh jalapeno, finely chopped
Kosher Salt & Pepper to taste
1/2 Cup Seeded Florida Watermelon, diced
1/2 tsp. fresh Ginger, peeled and grated
1 1/2 Tbsp. Red Onion, finely diced
1 1/2 Tbsp. fresh Mint, chopped
1 large Florida lettuce head


Cut & peel the outer skin & white pith from the orange, then cut out the segments. The orange segments should be ready to eat at this point.
Carefully chop the segments into small pieces. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, red onion and jalapeno in a large bowl.
Set aside.
Bring a half-full 1 qt saucepan of lightly salted water to a boil and add scallops.
Poach the scallops until just cooked through, about 1 minute.
Transfer scallops with a slotted spoon to a bowl of ice water to stop from cooking further.
Return water in saucepan to a rapid boil and poach shrimp in same manner.
Drain shrimp in a colander and transfer to a bowl of ice water to stop cooking.
Drain scallops and shrimp well and pat dry.
Add scallops, shrimp and mint to watermelon mixture.
Toss to combine throughout and season with salt.
Cover the ceviche and chill at least 1 hour to allow flavors to come together before serving.
Trim and separate lettuce leaves.
Serve ceviche in a hollowed out orange or grapefruit lined with lettuce leaves.

Florida Citrus Fruit Salad


5 Mixon tangerines
1 tbsp sugar
1 Mixon pink grapefruit
2 tbsps finely chopped mint leaves
2 Mixon oranges
2 medium-sized bananas
1 pint strawberries


Squeeze juice from two tangerines to measure 1/2 cup. Peel remaining three tangerines, separate segments; place in large bowl. Using a sharp knife, cut peel away from oranges and grapefruit and either side of white membrane to remove segments. Cut up and add to bowl. Slice bananas. Hull and halve strawberries. Place bananas and strawberries in bowl with the citrus. In small saucepan over medium heat, bring tangerine juice and sugar to boil. Stir in chopped mint. Pour over fruit in bowl. Toss gently. Cover & refrigerate until ready to serve.

Notes: Makes 10 servings. Each serving 70 calories, 35g fat, 0 cholesterol, 1mg sodium.

Crunchy Chicken Salad Sandwiches


3 oz cream cheese, softened
1/4 Cup chopped celery
1/4 Cup sliced almonds, toasted
2 Tbsp. mayonnaise
1 tsp. orange peel - freshly grated
1 Cup chopped cooked chicken
2 Mixon oranges, peeled, cut into bite-sized pieces, and drained
8 slices of whole wheat bread


In a bowl, combine the cream cheese, celery, almonds, mayonnaise, and orange peel; sitr in chicken and orange pieces.
Spread 4 slices of bread with the chicken mixture; top with lettuce and remaining bread. Enjoy!

Notes: Make sure your oranges are drained before adding to mixture.

Creamy Chicken Pasta Salad With Green Olives And Raisins


1 lb. Bow Tie Pasta
2 Tbsp. Olive Oil
1 lb. Chicken Breast, cut into thin strips
1/2 Red Onion, sliced into half moons
3/4 Cup Green Olives, pitted & halved
1/2 Cup Raisins
1 Cup Hellman's Mayonnaise with Olive Oil
1/2 Cup Mixon Orange Juice (or more to taste)


1. Cook pasta according to the package instructions. Set aside to cool.
2. Add oil, chicken strips, onions, olives and raisins to a hot pan. Cook until chicken is cooked through and onions are softened. Set aside to cool.
3. In a large bowl, combine Mayo and Orange Juice to create a dressing.
4. Add cooled pasta, chicken, olives, raisins and onions to dressing and toss to coat.
5. Yum!!

Notes: created by Mario Batali

Cranberry Salad


1 bag fresh cranberries
1 can crushed pineapple
1 large box of Strawberry or Raspberry Jell-O
2 Mixon oranges - any variety
2 cups sugar


Place cranberries, pineapple and oranges into a blender. Just turn on long enough to blend and chop the fruit (Do not puree).

Mix together prepared Jell-O and sugar and add to mixture. Stir together lightly and spoon into mold or pan.

Place in refrigerator and let sit overnight.

Notes: Be sure to clean the cranberries and oranges before chopping in blender.

Recipe from Sarasota Pet Rescue Cookbook.

Citrus Salad With Bacon & Red Onion


4 cups packed Mixed Greens
4 cups packed Baby Spinach
1 large Navel Orange, thinly sliced, halved
1/3 cup dried Cranberries
1/3 cup thin Red Onion rings
3 slices Bacon, cooked & crumbled
1/3 cup Balsamic Vinaigrette Dressing


Combine all ingredients except the dressing.

Add dressing just before serving: toss to coat.

Notes: May substitute 1 drained can (11 oz.) mandarin oranges.

Citrus Salad Toss


6 cups torn mixed salad greens
3 Mixon oranges
1 cup broccoli florettes
1/2 cup cherry tomatoes
1/3 cup Mixon Creamy Ranch Dressing
2 tbsp frozen Florida Orange Juice Concentrate, thawed


In a large salad bowl toss together the geens, orange sections, broccoli, and cherry tomatoes. In a small bowl stir together salad dressing and thawed concentrate. Pour over greens mixture and toss to coat. Makes 6 servings.

Carrot Salad With Honey-lemon Dressing


2 tbsps. walnut or canola oil
2 tbsps. lemon juice
1 tbsp. honey
1 small shallot, minced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 cups shredded carrots, (about 4 medium)
1 cup peeled and shredded celery root
1/4 cup golden raisins
1/4 cup chopped walnuts, toasted


1. Whisk oil, lemon juice, honey, shallot, salt and pepper in a large bowl. Add carrots, celery roots, raisins and walnuts; toss to combine.

Notes: Celery root: or celeriac is located in the refrigerated produce section near the root
vegetables. To peel it, remove the thick skin with a knife or use a vegetable peeler and
peel around the root at least 3 times to remove all fibrous skin.

Butternut Squash Puree With Grapefruit


3-1/2 lbs. butternut squash, peeled, seeded and cut into
2-inch chunks
1/4 cup extra virgin olive oil
2-3 tbsp. grapefruit juice
salt and pepper to taste


1. Steam butternut chunks for 15 to 20 minutes until very tender.
Reserve steaming liquid
2. Press squash through a ricer or food mill set over a large bowl.
3. Stir in olive oil, grapefruit juice and enough of the reserved liquid to reach
desired consistency.
4. Season with salt and pepper. Dust with cinnamon before serving.

Servings: 10

Avocado, Orange And Jicama Salad


3 navel oranges
2 tbsps. of lime juice (fresh)
1 tbsp. cider vinegar
2 tbsps. extra-virgin olive oil
pinch of cayenne pepper
salt and freshly ground black pepper
1 small jicama (1lb) peeled, quartered and thinly sliced
2 (Hass) avocados, quartered lengthwise and thinly sliced
1 cup crumbled feta cheese
1/4 cup chopped cilantro


Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.

Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro: serve.

Mixon Farms Facebook Page

Hours (November - April)

Mixon's Groveside Market,
Cafe & Gift Shoppe

Tuesday - Saturday: 10am to 5pm

Grove Tram Tours

Tuesday - Saturday: 11am, 1pm, 3pm

Mixon Office Hours

Tuesday - Saturday: 10am to 5pm

Hours (May - October)

Amazing play place:
Thursday-Saturday 10am-4pm

Thursday-Saturday: 11am, 1pm, and 3pm

Contact & Location

Phone: 941-748-5829

Address: Mixon Fruit Farms,
2525 27th St. E.
Bradenton, FL 34208