Blood oranges are something you can live all your happy life without. However, if you have a chance, now and then, to experiment with some, you’ll find they are fun, very different and curiously delicious.
- Said by some to be “supreme among all citrus fruit,
- “Less acid than a regular orange,
- “Sweeter than an orange,
- “But with hits of berry, possibly raspberry,
- “Wild in cocktails,
- “Marvelous in marmalade,
- “Perfect in all iced creams and ices
- “Fantastic salads,
- “An orange with a boost,
- “Sweet and mellow, bitter but less acidic,
- “A hint of wild berries,
- “Caramel flavor that teases you on.”
Maybe blood oranges are special, because unlike most seasonal produce, blood oranges are truly seasonal, ripe in fewer locations and for only a few months. The intensity of their flesh red pigment varies from deep, deep red to a sunset shade of red. Their outer skin can be an uneven dark orange to a sunset shade of orange. Much of this is due to the three varieties of blood orange: Tarocco, the Moro and Sanguigno.
Blood oranges may have originated in China but were later documented in the Southern Mediterranean, where they have been grown since the 18th century. Now, some are grown in California.
Blood oranges are rich in antioxidants due to their coloring. They are also rich in vitamins C and A, fiber, potassium, calcium and iron.
Somewhat smaller than regular oranges, select blood oranges which are firm, ones which are heavy for their size which denotes greater juiciness. Patches of green or light brown are no problem, however avoid any traces of mold or bruising. They should have a clean, fresh fragrance. They will keep in the refrigerator for up to two weeks.
- (Any recipe calling or plain orange)
- Fruit salsas
- Fruit tarts
Foodsites with blood orange recipes: