Blood Oranges

January to March marks the season of the blood orange, it is a short season so make the most of this versatile fruit. They originate from Spain and Italy and now making appearances in California and warmer climates within America.

With Spring on the way this is a great time to turn these beauties into marmalade, for months of pleasure to add sunshine to a miserable day. There are lots of great uses for blood oranges. From warm dressed salads of duck with blood orange segments. It will add colour and natural sweetness to cakes and bakes. Freshly juiced to enjoy at breakfast time or as cocktail concoctions and sangria.

They contain vitamin C, potassium and fibre. Naturally low in calories, the red flesh contains anthocyanin, which is a protective antioxidant not found in many other citrus fruits.

They look smaller than normal naval oranges and may have a slight blush of red or pigment on the skin. As they age the pigment is more noticeable on the skin. To identify them more clearly. The general taste of the blood orange is sharp and noticeably sweet.