Learn all about blood oranges, where they comes from, how they’re used in cooking, and why they’re prized in the Mediterranean.
Quote
‘A great ripe Sicilian blood orange is in a class by itself: the peel, mottled satin outside, white velvet in, curls away under digs from the thumbs, gladly; the delicate-membraned sections fall asunder like petals, firm flesh not spilling one drop of crimson juice till one bites into them. Such oranges deserve to be eaten as I ate them, in infiltrated sunshine, with wine to finish. You become invaded by the eupeptic mellowness of the atmosphere…’
Elizabeth Bowen, A Time in Rome
Blood oranges are a natural mutation of the orange, itself a hybrid of the pomelo and the tangerine. Unlike other sweet oranges that originated in Asia, it’s believed the blood orange was first discovered in Italy.
It’s the Mediterranean climate blood oranges grow in that actually give them their namesake crimson colour. The anthocyanin antioxidant that colours the fruit can only occur when the oranges mature during warm days but cool nights.
Blood oranges are so beloved in Italy that there’s even an annual blood orange festival in Sicily!
Learn all about Blood Oranges:
Watch the video below to learn more about blood oranges, and for a handy list of ingredients to pair with the fruit (time stamp 0:01:25).
Don’t forget to check out some quick ideas and the blood orange recipe roundup below the video as well!
Did you know?
Anthocyanin is usually found in flowers and berries, and some purple vegetables, like purple cauliflower! Blood oranges are the only citrus fruit known to contain the pigment.
Quick Ideas Using Blood Oranges
Blood oranges can be eaten fresh, juiced, sliced for salads, zested for baked goods, and added to cocktails and mocktails. They’re also a bright and tangy addition to vinaigrettes, marinades and sauces.
Here’s some quick ideas using blood oranges:
- Make a blood orange marmalade, which has the characteristic bitterness of marmalade, but with a beautiful crimson blood orange colour.
- Make the popular Sicilian winter salad of sliced blood oranges, raw fennel slices, rocket and dressed simply in olive oil.
- Use blood orange as a base for Italian soda! Combine blood orange juice and sugar to make a simple syrup then add it to a tall glass with some ice cubes, sparkling water and 1 tablespoon of cream. Mix and enjoy!
- Don’t waste the zest! It can be used in baked goods, marinades and vinaigrettes.
- Juice it! Blood oranges make a tasty seasonal change to your morning juice.
Blood Orange Recipes to Try
1/10
When two stars are in season at the same time
2/10
A winter take on the summer burrata salad
3/10
A salad to make when winter is dragging
4/10
An exotic salad dressing
5/10
A seasonal twist on the classic
6/10
A tangy and briny surprise pairing
7/10
A dreamy winter galette
8/10
Your new dessert OTP
9/10
A granny cake you’ll never say no to
10/10
Your dessert pièce de résistance
What’s your favourite way to cook with blood oranges? Let me know in the comments below!
