Blood oranges are native to the Mediterranean seacoast of Southern Europe. They are a natural mutation of the regular orange, first cultivated on the Italian isle of Sicily where they have been grown since the 18th century. For a long time they were reserved only for royalty.
The dark-red pigments called anthocyanins, which give blood oranges their distinct color, only form when the temperatures are low at night—a weather condition common to fall and winter on the Mediterranean.
Lightly bake or dehydrate thinly sliced blood oranges then dip in melted chocolate and add dried rose petals for a delicious antioxidant rich treat.
Juice a few blood oranges then pour some of the juice into heart shaped molds for delightful blood orange ice cubes.
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