Blood oranges are so named because of the distinctive dark red hue of their flesh. This colour is caused by the same natural pigment that gives us red and purple vegetables: anthocyanin – common in fruit, veggies, flowers and trees – but not usually found in citrus, except for these beauties.
Blood oranges are a bit smaller than their navel orange cousins and often have mottled skin with hints of red. The flesh inside is a maroon colour, which can vary in intensity from orange to orange.
The flavour of a blood orange is sweeter and less tart than what you’d expect from an ordinary orange and may have hints of raspberry or sometimes a slightly bitter edge that you’d usually find in grapefruit.
When choosing blood oranges, pick the firmer, plumper ones on offer. These will be heavier than standard oranges, with double the recommended daily intake of vitaminc C. They’re an excellent source of fibre and – when it comes to using them with food – just something quite magical to look at.
Blood oranges can be used in so many tasty ways, including:
- In a vinaigrette: the sweet tang from blood oranges makes a beautiful rosy and zippy vinaigrette
- In drinks: juice them and mix them into cocktails to add that vibrant colour
- In salads: goes well with avocado, fennel, tomato, rocket and baby spinach
- In marinades: blood oranges are a perfect match with chicken, duck or seafood – especially salmon
- In spicy food: blood oranges love spices and chilli
Blood Orange Vinaigrette
- ½ cup olive oil
- ⅓ cup blood orange juice
- ¼ cup red wine vinegar
- 2 tablespoons honey
- 1 tablespoon wholegrain mustard
- Salt and ground black pepper, to taste
- Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender
- Process until well combined and smooth
- Pour over a salad of your choice that has segments of blood orange toseed through it Blood oranges will last for a week in a bowl at room temperature, or three weeks in the fridge.
Try flavouring your breadcrumbs with blood orange zest, grated parmesan and chopped thyme. Use on fish or chicken breasts.