In Season: Blood Oranges

Long popular in Italy and Spain, these ruby-hued oranges are now being cultivated in Texas and California. Available from December to April, blood oranges are often both sweeter and less tart than other types of oranges, with a pleasantly bitter edge. Some people say they can even detect a hint of raspberry flavor.

 

Blood Orange Facts:

Harvesting blood oranges in the winter, when they are at the peak of ripeness, ensures that they are highest in anthocyanins, the compound that gives them their vivid blood-red color. Anthocyanins are thought to help stave off heart disease and cancer, as well protect eye health. Blood oranges are also an excellent source of fiber and Vitamin C.

Choose firm oranges that are heavy for their size and store for a week at room temperature, or up to two weeks in the refrigerator.

 

What to Do with Blood Oranges:

Try substituting blood oranges for other types of citrus, including grapefruit or navel oranges, in any of your favorite recipes. Because of their crimson hue, blood oranges make a beautiful addition to winter salads and pair particularly well with spicy or bitter greens. A traditional Sicilian salad combines blood oranges with thinly sliced fennel, arugula and extra-virgin olive oil. They’re also tasty in salsa, or in cooked sauces for meat or poultry. Because of its brilliant color and flavor, blood orange juice is a popular ingredient in cocktails. For a refreshing, buzz-free spritzer, you can simply mix the juice with sparkling water and a dash of orange bitters. For an easy, healthy dessert with wow-factor, use blood oranges to make granita or sorbet. Here are some recipes to try:

 

Breakfast:

Blood Orange Whole-Wheat Ricotta Pancakes

 

Salads:

Jicama and Blood Orange Salad

Fennel Salad with Blood Oranges

Endive and Frisee Salad with Oranges

 

Main Courses:

Seared Cod with Blood Orange Glaze

Seared Tuna with Blood Orange-Fennel Glaze and Relish with Sauteed Watercress

 

Desserts:

Blood Orange Sorbetto

Blood Orange Granita

 

Abigail Chipley is a freelance recipe developer, writer and cooking teacher who lives in Portland, Oregon.

from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/2l4EMzU

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s