Grocery
Blood Orange
What it is
This is a citrus fruit known for its distinctive crimson flesh, which gives it the name "blood orange." It is a variety of orange, scientifically classified as Citrus × sinensis. The color comes from anthocyanins, the same pigments found in berries. The fruit typically has a slightly smaller size than a common orange and a rind that can range from yellow to deep red.
How people cook with it
Blood oranges offer a unique flavor profile that can be used in both sweet and savory dishes. Their juice and zest add a special touch to many preparations.
- Juicing for drinks
- Zesting for baked goods
- Salad additions
- Marinades for meats
To use a blood orange, you can peel it like a regular orange for eating out of hand. The segments can be separated and added to fruit salads or green salads for a burst of color and flavor. The juice is excellent for making refreshing beverages, cocktails, or as a base for vinaigrettes and marinades. The zest can be finely grated and incorporated into cakes, cookies, or custards to impart its aromatic essence. It also pairs well with poultry, fish, and pork.
How it differs from similar foods
Compared to a standard navel orange, the blood orange has a more complex flavor. It is often described as having raspberry or cranberry undertones, with a less tart and more wine-like taste. The visual difference is striking, with its deep red interior contrasting sharply with the typical orange flesh of other varieties.
Who it is for
Home cooks and professional chefs who appreciate unique flavors and vibrant colors in their culinary creations.
How to keep the rest
Store whole, unwashed blood oranges at room temperature for a few days or in the refrigerator's crisper drawer for up to two weeks. Once cut or juiced, store them in an airtight container in the refrigerator and consume within a few days.