They are smaller than a traditional orange, but they have thicker pitted skin. Blood orange skin is darker orange. Their flesh ranges from dark pink to maroon, thus where the name “blood” comes in. Their flavor can be described as sweet, bright, mildly acidic, with a hint of raspberry. When choosing blood oranges, make sure they are heavy for their size, not soft, and mold-free. They say, “the darker the rind, the darker the flesh.” The darker rind and flesh mean more sweetness.
Pancakes and waffles are terrific on their own. But why not dress them up with a new compote recipe. You can eat blood oranges out of hand but be prepared that they are tricky to peel. Utilize them in a variety of applications; juices, cocktails, smoothies, salads, desserts, syrups, or as a zest.
Blood oranges grow between December and April. Originally from Italy and Spain, you’ll find them growing in California and Texas today.
If you keep them whole in the fridge, they will last up to two weeks. After being cut, wrap the slices in plastic and foil or in an air-tight container or bag for up to four days. If you juice them drink it up within a few hours because they ferment easily.