Blood oranges

Blood oranges are in the market now. These oranges, a little smaller than the typical orange, have a tinge of rosy blush on the skin. When you cut them open, the flesh is crimson, or sometimes mottled with deep red. The color is from the pigment anthocyanin, the same pigment that give blackberries, cherries, and purple grapes their deep, finger-staining color.

Blood oranges were originally cultivated in Spain and Italy. The three best known varieties are the Moro, the Tarocco, and the Sanguinello. The Moro variety was discovered in Sicily around the beginning of the 19th century. The Tarocco is said to be the best selling orange variety in Italy. The Sangiunello was discovered in Spain in 1929. There are dozens of other varieties, but these three are the most commonly grown types found in the U.S.

The season for blood oranges is November through May. Some varieties are earlier, some later. I started seeing blood oranges in my market around the beginning of February. Even though they are a bit of an extravagance, I like them so much I get them while they're available.


The flavor is a little bit different than a regular orange. It's tart, but with a berry-like sweetness. I usually juice a couple of Valencia oranges along with my blood oranges for my breakfast juice, to stretch my supply. The resulting juice is such a pretty color, it's a cheerful way to start the day.

Blood orange juice is also pretty enough to make a nice cocktail when you come home after a hard day.

Cheers!

Blood oranges can be easily grown in Southern California, and it's only pure laziness that prevents me from going to a nursery and bringing home a tree of my own, to grow in a pot. Maybe I'll change that, this weekend - so I can enjoy my own blood oranges next year.