Sweet, sour, bitter, tangy, all rolled up into a juicy and refreshing bite of citrusy deliciousness.
Blood oranges are also visually beautiful once they are cut open to reveal the crimson inner pulp. From the outside, they resemble a small regular orange. There are three different varieties of blood orange; the Moro, which is a more recent variety, is a deep red with a pinkish hue to the skin. The Tarocco is an Italian variety, it is the one used to make Italian blood orange soda. The Sanguinella is a Spanish variety. The blood orange thrives in Mediterranean climates and it is the low temperatures during the winter nights that give them the lovely red inner fruit.
From a culinary perspective, blood oranges are so beautiful and tasty that they can be used in a variety of culinary endeavors. They can be used anywhere that citrus is used, depending also on the variety of orange since some are sweeter than others. How about some duck a la blood orange, or blood orange osso buco, or maybe some blood orange ice cream or blood orange olive oil cake?
From a health perspective, blood oranges have all the vitamin and mineral goodness that regular oranges have with the addition of anthocyanins. Of course, they are packed with vitamin C even more than regular oranges and between the fiber and other antioxidants they are an awesome resource for health. Research suggests that the anthocyanins in the blood orange are amazing antioxidants, they are anti-inflammatory, anti-oxidative stress, anti-cancer, anti-carcinogenic...they’re pretty anti anything that isn’t serving your best health and wellness. So, for an aesthetically pleasing and palate tempting treat, it might be worth it to find some blood oranges this winter season and give them a try (I know it's a long wait but it's worth it.)