Blood oranges are back in season!
This gorgeous citrus is 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 red color is from an antioxidant called anthocyanin which gives blood oranges their distinct color. They only form when the temperatures are low at night—a weather condition common to fall and winter in the Mediterranean.
Blood oranges are ready to eat as soon as they are picked.
As you can see from the photo above, each blood orange contains a different amount of anthocyanins, which may affect how red the fruit is on the outside and inside.
Blood oranges have a unique flavor compared to other oranges, they have a tart raspberry-like flavor in addition to the usual citrus notes.
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Lightly bake or dehydrate thinly sliced blood oranges then dip in melted chocolate and add dried rose petals for a delicious antioxidant rich treat.
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Juice a few blood oranges then pour some of the juice into heart shaped molds for delightful blood orange ice cubes. |
What’s in Season:
Strawberry Tree Berry (frozen)
Tamarillo (tree tomato)
Limited:
Sugar Apple (green)
Sugar Apple (purple)
On the horizon