First, a disclaimer. It is not my intent to post too often about citrus. It’s just that spring is when so many varieties are in season around here and it’s hard to ignore them. Especially when they are putting on such a splendid display in my very own back yard.
Today I’m besotted with the vibrantly colored -- albeit unfortunately named -- Blood Orange. Remarkable for a deep garnet flesh and a skin blushed with red, Blood Oranges can also sport a mottled orange-red flesh and a plain orange skin. They all look a little different, but they all share a common health benefit: That red pigment is an antioxidant, so if you have a choice of orange varieties at the store, choose Bloods for good health.
Blood Oranges are a great choice for just about any recipe that calls for orange juice, orange segments, or orange zest. Their juice lends spectacular color to Sangria and Mimosas, and their segments brighten up salsas or green salads. I’ve read that in Sicily, where the Sanguinello and Tarocco varieties are grown, a favorite winter salad is made with sliced “arancias rossas,” sliced fennel bulbs, and olive oil. Bloods make a beautiful marmalade, sorbet, tart, and vinaigrette-style dressing.
One lesson I’ve learned while pondering the many ways to enjoy Blood Oranges, is that -- pretty as they are in a fruit bowl -- they don’t keep very well at room temperature. It’s better to keep them in the refrigerator and use them within a couple of weeks. Or, let them hang on the tree where they’ll stay nicely until about May.
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