Blood Oranges
{sweet/tart distillation of sunshine}
Like no other orange, thanks to the presence of anthocyanin pigment in the flesh, the blood orange is a riot of color, ranging from a deep sunset red to almost dark purple. And its flavor has a complexity that is hard to describe–a little bit strawberry or raspberry-like, sweetly floral at times, but altogether entrancing and a winning addition to a Mediterranean inspired winter salad of fennel, black cured olives, red onion, all tied up with a ribbon of blood orange flavored mustardy vinaigrette.
If adding a new salad to your repertoire doesn’t suit at the moment, then how about an idea for a great weekend brunch starter? Simply juice the fruits, sieving out any pulp and divide the resulting liquid among champagne glasses. Top with your favorite semi-dry bubbly and enjoy the color along with the beguiling taste of a seasonal mimosa.
Originating in Sicily, the Moro variety is the most commonly available and most brightly colored variety in the US (California and Texas are the major sources for these sun-drenched fruits). Depending on the vagaries of climate, though, some varieties exhibit little of the reddish pigment on their skins and the intensity of color in the flesh varies widely as well. But regardless of the color of the skin, the flavor of the fruit and juice is rewardingly complex and delicious.
