The aromatic peel perfect for grating over sweet or savoury dishes, giving them that extra gourmet!
Origin
The term “blood orange” refers to certain varieties of orange famous for their deep red color and sweet flavor. The spread of this sweet variety began between the 15th and 16th centuries through commercial trade with Portugal. Their red color comes from anthocyanin pigments that only occur in certain climatic conditions. Terrain like the lands around Catania and Syracuse in Sicily are perfectly suited, thanks to the nearby volcano, the dry climate, and the extreme temperature changes from day to night. Blood oranges are in peak season between October and December. The most common varieties are Sanguinelle, Moro and Tarocco.
Cookit
Their pleasant aroma and scarlet color make blood oranges idea for juicing. They can be eaten fresh and used in antipasti, but also work in pasta dishes, main courses and desserts. It’s one of the ingredients in Cointreau, Gran Marnier, Aurum and Curaçao. In traditional Sicilian fare, the blood orange is used to make fine gelatin desserts, or a traditional salad with black olives and fennel or thin rings of onion.
Did you know
How can you choose the perfect orange? It should be heavy, with a thin peel that doesn’t separate from the pulp. If it still has the green star-shaped end of the stem attached, you can be sure it’s freshly picked. And if you want an extra tasty juice, soak the oranges in cold water for a while before squeezing.
