Where the Beloved Blood Orange is Booming

By USA Today February 1, 2017 PDF Article Original Article Press
Where the beloved blood orange is booming

t’s called a blood orange for a reason, yet there’s no reason to be squeamish around this particular citrus — the bloody name refers to its ruby-red pulp, one that’s less acidic, almost seedless, and certainly sweeter than the orange orange of which we’re familiar. Better yet, there’s a hint of tart raspberry, like an orange with pomp.

Grown selectively in the USA, namely in California, Texas and Florida, this nifty navel is a winter citrus that’s making its rounds at a batch of restaurant menus which honor the seasons. Its warm flavors suit anything from salads to seafood and delicious desserts — even cocktails.

Browse the above slideshow to see how the country’s chefs are bumping up dishes and drinks with blood orange this month.

In-the-know patrons can order an off-the-menu blood orange pizza at NYC’s Industry Kitchen, which pairs apples with blood oranges, and salted caramel with mascarpone cheese.