Bloody beautiful … all you need to know about blood oranges
Although their name has connotations of something not at all appetising, blood oranges are a sweet and brightly coloured citrus that has a subtle raspberry flavour. Usually smaller than other types of oranges, they are recognisable for their thick, pitted skin that can have a slight red tinge. Inside the magic happens, and this is where you’ll find shades of pink, maroon and dark blood red. Blood oranges can be eaten as is, juiced or used in salads, baked goods or any dish that uses oranges. They’re also great in drinks and cocktails.
In Australia blood oranges have a short season that runs from August to October and because they are only available for a limited time, it’s worthwhile taking advantage of them while you can. They tend to be sweeter than other oranges and this sweetness means that if you juice blood oranges, the juice will ferment quickly so it should be used within a couple of days of juicing.
Nutritionally blood oranges are packed with 75% of the recommended daily dose of vitamin C and they are also high in potassium, fibre and antioxidants.
When buying look for blood oranges that feel heavy for their size and that smell fragrant. While the skin colour varies, if you are after a deep red flesh, try to choose blood oranges that have a darker red skin. You can store them either in or out of the fridge (they will last longer if refrigerated).
