Bloody, Bloody Oranges

Last week, Dole and Bailey proudly picked up the first few cases of blood oranges shipped to the Chelsea Produce Exchange from California. Our “first of the season” cases were gorgeous, even though they did not yet have the red color associated with them. The color becomes richer as the fruit ripens, at least a couple weeks or months into the season, depending on the climate. The cases delivered to D&B held a deep orange & pink rind along with bold color, sweet taste & fragrance, and they were captured by eager chefs in almost no time at all. We are all aware that you want to gear up for the season, especially Mediterranean infused menu’s, therefore we are now stuffing stockings for those blood orange savvy chefs and inspired bartenders. We will keep these seasonal specialties on hand until the very last bloody juice solemnly drips from those pink and purple hued rinds; typically until June, give or take. You may be intimidated about throwing a raspberry and strawberry hinted citrus fruit on a winter menu, and that is okay! As said earlier, this delightful produce is around for the next 6 months. So don’t worry. They’re not going away anytime soon :-)

Get to know the fruit!

These colorful fruits came to America in the 1930’s via Spanish and Italian immigrants. They originate from Sicily, just like Lemons.

The heavier the orange, the better.

A deep red skin does not mean the color of the juice/flesh inside will also be red. Deep red skin simply indicates the fruit is ripe.

Some types available to us are Cara Cara and my favorite, Moro. I find Moro to always hold the deepest red hues. Unfortunately, the Moro’s lifespan is about 2 months shorter than that of other blood oranges.

Identify! Blood oranges are slightly sweeter than regular oranges; they contain less acidity. They are small-medium size.

The distinctive red juice comes from a high volume of pigment called anthocyanin, which is a powerful antioxidant that neutralizes the effects of free radicals. Free radicals are believed to be responsible for cancer and other ailments.

The juice is ideal for making dressing, mixed drinks, purees, base for sauces, cheesecake, etc. Keep in mind to wear gloves when juicing by hand, unless you appreciate red toned skin!

-Wendy Matthews