One of the hot flavors of today in the culinary world, Blood oranges have the flavors of orange with a kiss of raspberry and a floral note.

Where does this amazing citrus come from? Originally it was thought to come from Spain or Italy,  was grown in the Mediterranean region of Europe. It is still a favorite of Italian cooks and diners. The color comes from the pigment, anthocyanin that is also found in red cabbage, red raspberries and other blue red fruits and vegetables. This pigment is loaded with antioxidants, and other healthful elements. The skin can be smooth like a Navel orange to a russet roughness and the  colors range from a light pink to a deep blood or mahogany red. It lends itself to stellar sorbets, Bavarian creams and sauces, or for a more savory note, a cranberry and blood orange salsa with grilled venison chop. Blood oranges are used for candied garnishes as well as jams and jellies.

The sauce Maltaise, a hollandaise derivative was originally made with what the French called the "Maltaise" orange.

There are a few varieties available in the markets from December through May. Most of the blood oranges found in the markets today in the US come from California and Florida. Moro oranges are the more round variety, with the Tarocco , more ovid in shape. The Spanish variety is called Sanguinella and another variety available in the US is the Ruby Blood.

For more information about the blood orange  contact:

Specialty Produce at http://www.specialtyproduce.com/

Or Melissas Produce at http://www.melissas.com