Winter is the season for citrus. If you haven't noticed yet, there are all sorts of new oranges out in the market now, not sure if it is the Dietitian in me or the foodie me, but I get really excited for new seasonal produce. I also grew up in Florida, so a love of citrus is in my "blood" (pun intended).
Blood oranges are a variety of orange with a crimson tint to the skin and a dark, red, almost blood colored flesh. Just like all oranges, they are rich in antioxidants―including vitamin C, which aids in healing, boosts your immune system, helps your body absorb iron, and even helps reduce the risk of cancer. It is also a good source of fiber especially if you eat some of the pith and rind (more on that later).
They can be a bit pricey, but I just love getting my kids excited about fruit and who can resist having some fun with these suckers. Yes, oh yes, I had to go there, sink your teeth into a blood orange wedge and go ahead and say it, "I want to suck your blood".
After we have have our fun I find I am left with tons of gorgeous orange rind I am reluctant to throw away. So, I came up with this recipe for candied orange peel that also yields the most flavorful orange simple syrup for my cocktails or mocktails. The peel has lots of nutrients and fiber, a perfect way to satisfy your sweet tooth.
Looking for more creative ways to use blood oranges this season? Here are 5 recipes from around the web I thought had real potential.
Squeeze some juice, bake up these bars, try subbing coconut oil for butter if you want to make it dairy free and eat for Breakfast or dessert.
Marmalade is an obvious direction to go and here there are three versions for you. You can't go wrong.
Try something different in your porridge today or your breakfast hot cereal. This version adds tons of unique flavor.
Don't forget to add these succulent wedges to your salads.
Even try it in your salad dressings!
What is your favorite type of orange? Have you tried a blood orange yet?