The blood orange, (Citrus x sinensis), is a variety of orange which originated in the Southern Mediterranean. They are smaller in size and have a thick, mottled skin. The real surprise with this fruit is when you slice one open to find the maroon or dark, blood red color flesh.

Blood oranges are full of Anthocyanin which is the reason for the dramatic color. They tend to be easier to peel than other oranges, are sweeter and have fewer seeds, as a rule. These wonderful oranges are harder to find than naval or other common oranges and tend to be more expensive. Due to the short season, (December through April), you will want to take advantage of the opportunity to snap these beauties up as soon as they make an appearance in the produce aisle.

NOTE: Since Blood Orange juice is sweeter than other orange varieties, it will ferment quickly so it should be used or drunk the same day it is juiced.