F.O.T.W. - Blood Oranges

Each Friday I like to post something that educates readers about a particular fruit variety. A little history and information can be a nice way to familiarize yourself with varieties that are unfamiliar to you..

This week it’s Blood Oranges as they are in season now. I’m all for people buying fruits and vegetables in season as they taste better and they hold their flavor and nutrients rather buying out of season when somethings been in storage for months and months.

Blood Oranges are popular for their taste as well as their unique pigmentation which sets them apart from the normal run of the mill citrus.
The reason for the bloody red pigmentation on the inside of the fruit is due to a pigment called anthocyanin. There are three major types of blood oranges. Moro, Sanguinello and Tarocco, all of which originated from Sicily a long time ago. Tarocco is considered to be the best tasting and sweetest of the three.

Blood oranges contain a large amount of Vitamin C and potassium… Fresh squeezed or sliced is the best way to enjoy them..

If you wanted to grow them in your backyard, Tarocco’s are well adapted only to California climates; it is not grown in Texas, the Gulf Coast or Florida. It ripens March to May in coastal California (north and south) and January to March in inland California. Moro’s ripen December to March in inland California, Texas and the Gulf Coast; February to May in coastal southern California; November to February in the low-elevation desert; and February to May in northern coastal California. Sanguinello’s usually contain a few seeds. They ripen March to May in inland California; February to April in Texas, low-elevation deserts, the Gulf Coast and Florida; and April to June in coastal California (both north and south).

Here are a few ideas on how to serve Blood Oranges…

Roasted beet and blood orange salad from 101 Cookbooks.

Blood Orange Sorbet from Epicurious.

Blood Orange Marmalade from Foray Into Food.