Company: Lang Sun Country Groves
Location: Haines City, Florida
I have worked up a healthy appetite traveling the Sunshine State. I heard of a place that serves fresh Florida citrus in special family recipes, passed down from a grandmother to a granddaughter. I also wanted to taste some fresh squeezed orange juice! The granddaughter, Debbie Brozio, is now all grownup and operates The Taste of Florida Café and Lang Sun Country Groves in Haines City.
After looking around, I sat down for some OJ and lunch with Debbie to find out more about her business.
Captain C: What types of Citrus do you grow?
Debbie Brozio: We grow oranges, grapefruit, tangerines and Honeybells.
Captain C: What is a Honeybell?
Debbie Brozio: A Honeybell is a cross between a tangerine and a grapefruit. Honeybells look like an orange, but are dome-shaped on the stem end. They are harvested in January for a limited time. Honeybells are very juicy; some people even wear a bib when they eat them!
Captain C: What are some of your favorite recipes from your grandmother?
Debbie Brozio: My grandmother's classic Grapefruit Pie is award-winning. Her recipe for a Slaw Dog, which is a hotdog served with grapefruit coleslaw, is fun to eat and delicious! Many newspapers and magazines have even included pictures of my grandmother's grapefruit recipes.
Captain C: Have you added anything new to the menu recently?
Debbie Brozio: Orangeberry is a frozen treat made with orange juice, milk and yogurt. It's so good to eat on a hot day!
Captain C: Will you share your recipes so we can all try them at home?
Debbie Brozio: I would love to. Enjoy!
Serve this as a side dish, or spoon it on a grilled hot dog.
Makes 12 servings
6 cups shredded or chopped cabbage
1 cup chopped onion
½ cup mayonnaise
¼ cup Dijon mustard
1 to 3 tablespoons 100% Florida grapefruit juice
1 large Florida grapefruit, sectioned and cut into small pieces
Salt and pepper to taste
In a large bowl, combine cabbage and onion; set aside.
In a small bowl, whisk together mayonnaise, mustard and grapefruit juice. Pour over reserved cabbage mixture; stir until well combined. Add grapefruit pieces; stir gently. Season with salt and pepper to taste. Cover and chill until ready to serve.
This make-ahead dessert is both sweet and tart-a great ending to any meal.
Makes 8 servings
2 large or 3 medium Florida red grapefruit, peeled and sectioned
1 (6-ounce) graham cracker pie crust
1 cup sugar
3 tablespoons cornstarch
1½ cups water
1 (3-ounce) package strawberry-flavored gelatin
1 (8-ounce) container frozen non-dairy whipped topping, thawed
Arrange grapefruit sections in the bottom of the graham-cracker crust; set aside.
In a medium saucepan, combine sugar and cornstarch. Stir in water; cook over medium heat until thick and clear. Add gelatin; stir to dissolve. Let cool slightly. Pour gelatin over grapefruit sections in crust. Refrigerate 2 to 3 hours or until firm. Cut pie into 8 slices; top each slice with whipped topping and serve immediately.
Recipes provided by Lang Sun Country Groves, www.langsuncountry.com.