Whether eaten straight from the peel or used in a favorite citrusy recipe, blood oranges are fruits with oomph. Many say that blood oranges taste like a juicy orange with flavors of tart cranberry and ripe raspberry, making for a uniquely jammy and bitter, red-fleshed citrus fruit. If you’re wondering how to eat a blood orange, your friends at FruitStand have got you covered!
If you’ve ever had a navel orange, blood oranges will seem pretty familiar. Just like a classic navel orange, blood oranges can be squeezed for a fresh morning juice, sliced into snacks, tossed into fruit and vegetable salads, and used as an ingredient in zillions of recipes for desserts and savory dishes. You peel a blood orange the same way and can zest the thin skin of its peel similar to other citrus fruits.
Blood oranges, however, have a much more tart and bitter flavor than your typical navel orange and are known for their sparkling red fruit. Blood oranges have lower acid than navel oranges, and taste more tart than sweet with a grapefruit-like bitterness. This makes blood oranges easy to use in food and drink recipes where you want delicately acidic citrus flavor and a dazzling flush of color. Their complex flavor and acidity works well in rich or spicy dishes, and can pair beautifully with proteins ranging from tofu to delicate fish, chicken, pork and even beef.
Typically seedless, blood oranges may have a few seeds from time to time. If you find a seed in your blood orange, spit it out or separate it from the fruit the same way you might for a navel orange or lemon.
Blood Oranges can be stored on the counter or the refrigerator. With fruit this special, we recommend storing your blood oranges in the refrigerator to keep them fresher for longer. Keep reading to learn about the different ways you can peel, prepare and eat a blood orange!
If you’ve ever handled a navel orange, you’re gonna nail it with a blood orange! Like other citrus fruits, blood orange peels are made of a thin layer of waxy skin that contains pores of zesty oil above an inedible pith. The white pith of a blood orange is thicker than many navel orange varieties and may require a little help from a sharp knife or citrus peeler for an easier start.
Still, removing the peel from blood oranges is easy, and here are a few of the simplest ways to peel a blood orange:
Before slicing an orange, decide whether you want to keep the peel intact or not. Even though blood orange peels are inedible, they make for a beautiful presentation and easy snack handling. Here are some of the easiest, most common ways of how to slice a blood orange:
If you’re lucky to have blood oranges on hand, take advantage of their precious peel! Blood orange peels contain flavorful essential oils that can be used in recipes calling for citrus zest. Just be sure to avoid the yucky white pith.
Use blood orange zest to top off avocado toast, make flavorful citrus salts, and add it to salads and drinks. Blood orange peel is a fancy addition to confections like candies and syrups, too.
Reimagine any citrus recipe using blood oranges and you’ll be rewarded with a whole new citrus flavor experience. Blood orange is not as sweet or acidic as other orange varieties, so its flavor is quite complex among citrus fruits. When cooked into recipes, blood orange brightens up flavors with low acidity and imparts a tangy, cranberry like bitterness. Here are some of the best ways to cook blood orange:
Blood orange is deliciously drinkable. The juice itself is delicious on its own or with other produce. Syrups, cocktails, enhanced waters, smoothies and sodas will feel upgraded with the addition of blood orange.
Here are some easy ways use blood orange in your drinks:
As you can see, there’s no limit to the ways you can eat, drink and enjoy blood oranges. Sign up for the FruitStand newsletter to be the first to know when we’re shipping top quality blood oranges from our small farm partners!
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