Not a pleasant sounding name for such a gorgeous fruit, is it? Today's citrus adventure (if you haven't figured it out yet): Blood Orange
From the Wiki page:
The blood orange is a variety of orange (Citrus sinensis) with crimson, blood-colored flesh. The fruit is smaller than an average orange; its skin is usually pitted, but can be smooth.
I grabbed a Moro and Sanguinello (moro is pictured above) for cooking and was pretty bummed that I didn't slice into some deep red.
No matter, it still tasted good enough for my cooking purposes! Blood oranges are great on salads, as vinaigrettes and as desserts (think granitas or I've even seen them in baked goods). I paired mine with shallots, champagne vinegar and tomato for a quick fruity salsa. They also go great with some fresh fennel!
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