photo by: gourmetsleuth.com
Blood oranges are juicy, sweet and have a dark red interior and are slightly less acidic than regular table oranges.
Originally from Sicily the blood orange has gained in popularity in the US and can be found fresh or in juice form in many grocery stores.
Article by: Barbara Bowman
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Blood oranges contain a pigment called anthocyanin which is not typically found in citrus but rather more common in other red fruits and flowers. Not only is the inside of the orange darkly pigmented but depending on the variety the outside may also have dark washes of red.
The three main blood orange varieties are Tarocco, the Moro and the Sanguigno. The Moro is being grown in San Diego, California.
Blood oranges are great for juicing and using as you would common orange juice. The dark red color of the juice makes it a good cocktail ingredient. Use fresh blood orange segments in salads, sauces, sorbets, granitas and compotes. Spanish blood oranges are used in special English marmalades.
Check your local grocery store or farmer's market for fresh fruits from December through May. Juice can be purchased year round in the refrigerated section of your local grocery store.
Texas Crop - December to March
California Crop - November to May
La Vigne Organics - one of the few sources for fresh blood oranges (and juice) located in Fallbrook, California.
Blood oranges are still most abundant in Italy and Spain. They have become more popular in the U.S. and they are being grown in California and Texas.