Blood oranges are oranges that have deep red flesh. They are believed to have come from a spontaneous mutation, probably in Sicily in the 17th century. Blood oranges seem to thrive in the Mediterranean region of the world where there are sunny days, and crisp nights. The color comes from the pigment called anthocyanin. They began to be cultivated in the region Malta, which lends its name to the Maltese sauce. (Maltese sauce is a hollandaise sauce flavored with a blood orange juice reduction.)
Blood oranges are less acidic than regular oranges. They have a sweet and sour sensation in the mouth. Also they are virtually seedless. They usually look like regular oranges, but have streaks of dark red. They are high in vitamin C and in Potassium.
Blood Oranges’ Flavors
citrus fruit, especially grapefruits and tangerines
seafood, especially mild white fish
Blood Orange Varieties
Moro- Round with a reddish rind. Sweet to tart berry like taste. From Sicily.
Sanguinelli- Round, and streaked with red.
Torocco- Oval in shape. It has a loose peel and tender flesh.
Spring Greens with Roasted Beets and Blood Oranges
4 medium beets, trimmed
3 tbsp. olive oil
2 tbsp. sherry wine vinegar, or balsamic vinegar
1-1/2 tbsp. walnut oil or olive oil
8 cups mixed baby greens
2 blood oranges, peel and white piths removed, oranges, thinly sliced
1/2 cup finely chopped red onion
1/4 cup walnuts, toasted, chopped
Preheat oven to 450°F. Wrap beets in foil, enclosing complete. Roast beets until tender when pierce with skewer, about 1 hour and 15 minutes. Cool beets. Peel beets, and cut into 1/2 inch pieces.
Whisk olive oil, sherry wine vinegar, and walnut oil in small bowl to blend. Season to taste with salt and pepper. Place mixed baby mixed greens in large bowl. Arrange blood orange slices, finely chopped red onion and beets a top. Drizzle dressing over salad. Sprinkle with toasted walnuts and serve.
© 2012 Chef Jennifer M. Denlinger All rights reserved
Cite me: Denlinger, J. (2012, February 9). Blood Oranges Retrieved from: FloridaChef.net