Blood oranges are just like regular oranges, but bloodier! Not really, they are just a more deep scarlet color of flesh rather than the traditional orange color. It’s almost as if an orange and a pomegranate made an offspring, and that child was the blood orange. The blood orange is typically smaller than a regular orange, often a bit sweeter and almost always providing a bounty of juice. Blood oranges come in three varieties; Moro, a stronger flavor and more intense aroma; Tarocco, the sweetest of all the varieties and highest Vitamin C content of any orange in the world; and Sanguinello, the Spanish cousin of the other two Italian blood oranges.
How to Buy
Blood oranges are a winter fruit. They are mainly available beginning in December or January depending on the type, and available as far as into May. Picking a good blood orange will have a firm skin, no spots of spongy skin or major discoloration and will feel unusually heavy for the size.
How to Store
Storing a blood orange is best when they are kept dry as moisture will rapidly mold the skin. Also keeping them out of the sun is ideal. They can be stored at room temperature or in the fridge. Generally speaking a blood orange will last about 2 weeks if the conditions are met. A sliced blood orange can be kept in an air tight container in the fridge for a little less than a week. However they can be put into freezer bags and stored in the freezer for as much as a year.
How to Prepare
Preparing a blood orange is not terribly different than that of a regular orange. Rinse it off under cool water before cutting into it. Cutting and slicing is at your discretion, there is no real set way to cut up a blood orange. You might find peeling the skin off with your fingers, much like you may do with a navel orange to be a little messy since blood oranges tend to be far more juicy than a standard orange. So avoid making a huge mess and just cut it up, you’ll thank me later.