Blood orange is a type of sweet orange that has a red blush skin and a streaked to full scarlet, crimson, or purple flesh. It is juicy and has a sweet-tart taste that is rich, flavourful and often hints of berry in addition to the usual citrus notes, making them a truly unique fruit which can enhance salads, desserts and cocktails.
Once reserved for royalty and the very privileged, blood oranges continues to be a coveted gourmet ingredient, with the exotic looking citrus fruit becoming an essential ingredient in Australian kitchens and restaurants during winter as they are the ideal fruit to transform an ordinary dish into a gourmet masterpiece.
Blood oranges contains a rich blend of vitamin C, vitamin A, fibre, antioxidants, folic acid, calcium and potassium.
The red colour of the blood orange is the result of a natural pigment called anthocyanin which is common to purple and red fruits, flowers and trees — but usually not oranges.
HOW TO PICK
Blood oranges are typically smaller than navel oranges so select an orange that is firm and heavy for its size. A heavy orange will be a juicy orange. Avoid oranges that are spongy.
HOW TO STORE
Blood oranges will keep at room temperature for several days, kept in a bowl or basket where air can circulate freely. To store oranges for up to two weeks, put them in an airtight bag or container and place them in the produce drawer of the refrigerator.
