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Blood Oranges

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What is it?

With their stunning garnet-red flesh, blood oranges contribute an exotic look to salads or other dishes. They’re less acidic than the more common navels and Valencias, which can make them seem sweeter, with overtones of raspberries and strawberries. Two common varieties at the market are Moros, with dark-purple flesh and a deep-reddish rind; and Taroccos, which are sometimes called “half-blood oranges” because their flesh isn’t quite as red as Moros, and their rind is only blushed with red.

Don’t have it?

Regular navel or Valencia oranges can be substituted.

How to choose:

Blood oranges are not as commonly available as other oranges. Look for them during winter when all oranges—like other citrus fruits—are at their sweetest and juiciest. Choose those that are heavy for their size.

How to prep:

Treat as you would any other oranges, though know they can be a little harder to peel and cut into segments.

How to store:

Store in the refrigerator but let warm up a bit at room temperature before serving.


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