Fresh Blood Oranges
Country Of Origin: Turkey
Blood oranges are available in the late winter through early spring.
The blood orange is a variety of orange with crimson, almost blood-coloured flesh. They are less tangy than standard oranges and have more of a floral or tart flavour. As for taste, this variety may taste like orange juice with added raspberry, cranberry, or fruit punch flavours.
Blood oranges are best suited to raw and are commonly juiced for use in sweet and savoury applications. When juicing and slicing, caution should be taken as the juice may stain hands and clothing. The blood oranges can be peeled, sliced, and segmented for fresh eating, added to smoothies, layered over meat such as poultry and seafood, garnished over cakes and tarts, or tossed into green and fruit salads. The fruits can also be juiced for beverages, cocktails, jellies, marmalades, sauces, marinades, syrups, desserts, sorbets, and infused into salt.
Blood oranges are an excellent source of potassium, vitamin C, dietary fiber and beta carotenes. The rich red pigment in the flesh comes from the phytonutrient anthocyanin which also offers antioxidant properties.