Blood Oranges are in Season

Blood oranges arrive in grocery stores from January to March and make a wonderful substitute to the everyday orange. Originally from Italy and Spain, this fruit is now available in Texas, Florida and California and is typically smaller than the regular navel orange. It has a red blush on the outer skin. The flesh is purplish or scarlet and they are less acidic than regular oranges with a distinctive floral scent. Blood oranges have a sweet flavor, low in calories, high in vitamin C, potassium and fiber. They also have an antioxidant called anthocyamin, which is also found in cherries, but very rare in citrus fruit.

When picking out blood oranges make sure they are firm and heavy and store them on your kitchen counter for a few days or in the refrigerator for up to two weeks. The juice of blood oranges can be frozen in ice cube trays for use all year long in smoothies and savory sauces. A great way to enjoy this fruit is to combine it with romaine lettuce, Romano cheese, black pepper and a drizzle of extra virgin olive oil. They are also delicious in sautéed sea scallops, shrimp and spinach salad or in a margarita. There are many health benefit associated with this fruit, so get out there and enjoy it while it's available.