blood-orangeBlood Oranges…. Apart from the gory name, this is one of the tastiest members of the orange family. Vibrant and dramatic, the interior of a blood orange resembles a red rose and tastes like an orange kissed by a raspberry.  The orange is sweet, with less acid than juice oranges.

Although some are grown in California, most blood oranges come from Mediterranean countries and are considered to be among the finest dessert oranges in the world. Brought to America in the 1930’s by Italian and Spanish immigrants, the blood orange resembles a Valencia orange that sometimes has a red blush on the skin. The fruit is small to medium-size and the skin may be smooth or pitted.

The two most popular varieties are the dark-fleshed Moro and the delicately flavored Tarocco. They are available from mid-December through mid-April.

Blood oranges are good for eating out of hand, in sauces, as marmalade or in a fruit salad. They also can be made into juice or added to regular orange juice. Don’t be afraid… Pick one up.

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