Blood oranges are usually available beginning late winter here on the west coast, and I am excited by
their arrival every year! Not only do they have a wonderful flavor, but their dramatic color brightens up those winter meals at just the perfect time.
In doing some research on this lovely and striking fruit I found out that its dark coloring comes from a pigment called anthocyanin (a flavenoid which is an antioxidant) that isn't typically found in citrus, but common in red fruit and flowers. And as nutritional guidance suggests, darker color often means more nutritional value, so be sure to try this great fruit when you see it!
I use blood oranges most frequently in green salads, fruit salads, salad dressings, salsas, and sometimes candied for a dessert. Favorite recipes include:
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