As the frost sets in, turn to blood oranges for a splash of vibrant colour. January is the month when their short season hits its stride – read on for tips, facts and the answer to the big question – what turns an orange red?
Key Facts
An antioxidant called anthocyanin is responsible for the trademark colour. Cold weather is required for the flesh to darken, which is why the Mount Etna in Sicily is a key area of production – the area is a microclimate in the shadow of the volcano. Sicilian blood oranges have received a Protected Geographical Indication (PGI). However, the growers face stiff competition from other areas, such as around Valencia in Spain.
Main varieties are Moro (best for deep red colour), Tarocco (superior flavour but less colour), and Sanguinello (a popular variety in Spain, often with a red blush on the skin).
Uses in the Kitchen
Sorbets and granitas are both an excellent use for the fruit. The juice can also be reduced as a base for sugar syrups and other sauces and dressings. Slice the fruit thinly to crown a tart, or bubble up for a classy marmalade.
Drinks writer Victoria Moore suggests an excellent drink using the juice: her ‘Baby Joe’ is a mixture of blood orange juice and prosecco.
Here is a classic blood orange salad from Sicily: peel the orange and slice out each segment with a sharp knife. Use a mandolin or knife to slice the fennel into thin slivers. Tear a couple of salted anchovies. Transfer to a bowl and toss with black olives and a few drops of extra virgin olive oil. Season to taste. A few flakes of dried chilli adds a kick.
