Blood oranges are in season. We have recipes
What’s in season: Known for their crimson interiors and sweet-tart flavor, blood oranges are another cold weather-loving member of the citrus family, generally available during the late winter months. Varieties include the deep red Moro, known for its intense flavor and aroma, and sweet Tarocco.
The red coloring, which sometimes appears as red streaks in the flesh and a blush of color on the skin, comes from the same anthocyanin pigment that gives raspberries their vibrant hue.
Check out some of our favorite blood orange recipes >>
What to cook: Blood oranges make an easy snack, simply eaten by hand, though watch out for the crimson juice. Add fresh orange slices or segments to salads and fresh juice to cocktails, or use as a garnish to add color and a jolt of bright flavor. Simmer the fruit to make a quick marmalade or jam. The oranges also work well in savory dishes, used in marinades or added to a sauce; classic Maltaise sauce combines a Hollandaise sauce with blood orange juice. Blood oranges also work well in desserts, lending flavor and color to granitas, ice creams and custards as well as cakes.
What’s on the horizon: Carrots, normally available from late winter through summer, are available.
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