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.
Blood orange dishes, desserts and drinks