Odd name…great taste

If you like springtime citrus, you’ll love the blood orange. These sweet, baseball-sized fruits got their name in ancient times from the deep red colored flesh that is reminiscent of, you guessed it, blood. Perhaps this is what a vegetarian vampire would eat? They might have True Blood, but these are probably tastier. While the name may not be appetizing, their distinctive flavor certainly is. Quite different from other oranges, they have a rich flavor that has hints of raspberry overtones, and even the skin can be slightly sweet.
However, not all blood oranges are the same.
The three most widely grown varieties you’ll find in our produce departments in the U.S. are:
The Moro- most common variety; has a rich flavor, a round shape, and is the most highly colored. This is the one you are most likely buying now.
The Sanguinelli- often first on the market, this oblong shaped fruit has a strawberry red flesh.
The Tarocco - the largest blood orange, it is more elongated than the others. It also has the highest juice content and its almost berry-flavored flesh makes it the best flavored.
You’re probably wondering: what’s the story on these interesting oranges?
The blood orange is an ancestor to the sweet oranges that first arrived from Asia in the 1400's. The "arrance rosse" or blood orange is indigenous to Italy. Apparently they originated in the17th century from a spontaneous mutation somewhere near Mount Etna, in Sicily. It’s believed that the sun and volcanic soil near Mount Etna’s black slopes has something to do with the unique flavor and color of the blood oranges grown there. And who knows - it may be true! These conditions certainly have a large impact on the blood oranges grown in the US.
Bloods grown in Florida don’t have nearly as much of the intense red color as the bloods grown in California. This has been attributed to Florida’s limestone soils and weather. On the other hand, California’s hot summer days and cold winter nights are similar to the weather in Sicily and these conditions bring out the best flavor and color. All of the blood oranges you enjoy from west of the Mississippi are generally California grown.
There are many ways to enjoy blood oranges: fresh out of hand, as juice, made into sorbet or even in salad. I love them peeled and pulled into segments and added to a salad of mixed greens or Arugula and Mizuna, thinly sliced red onions, crumbled goat feta, tossed with balsamic vinegar and olive oil. Mmmm, mmmm. This is one salad that is as colorful as it is tasty. And so healthy for you!
Talk about eating your colors, I say dig in!
If you’d like to learn more about springtime citrus tune into An Organic Conversation on http://www.green960.com Saturday morning 3/20/2010 @ 10am PST or download it at www.anorganicconversation.com after it airs on iTunes as a podcast.

Springtime citrus is a treat, and worth the wait!

I had a peak moment just the other day sitting in the

sunshine eating an orange and a tangerine thinking

how good they tasted. It wasn’t so long ago that Man-

darin oranges and tangerines were reserved for the

winter table. Today, with more varieties available, the season extends into

spring, and all kinds of citrus fruit have a regular place in our spring produce

displays. It’s not uncommon to find Lee mandarins and Page tangerines

through March, and Gold Nugget and Dancy tangerines through April.

The small but tasty Pixie tangerines are available from March through June,

which takes us right into soft fruit season.

Page, Dancy’s and Pixies are now some of my favorite tangerines and have

me looking forward to spring just so I can enjoy their intense orange flesh

and delicious flavor. Honey tangerines have a distinctive flavor and are also

great this time of year. All of these tangerines with their unique sweetness

and vivid color are the perfect perk up for fruit salad. These beauties are

great as dessert with some sliced banana and a little yogurt. If you are a bit

adventurous you can even make your own tangerine sorbet — yummy!

Their sweet flavor also makes a great juice that is a perfect complement to

eggs and waffles. If the juice is too tangeriney, blend in some orange juice.

Valencias are the perfect juicing orange. And speaking of oranges, Navels

are at their peak right night now and would be another great addition to

your lunch routine. And guess what, one navel orange provides more than

a full day’s supply of vitamin C!

Or how about Minneola tangelos; some of you may also know them as

a “Honey Bells.” These springtime favorites are generally large, bright

orange, and somewhat bell or ornament-shaped. Minneola tangelos are a

cross between a Duncan grapefruit and Dancy tangerine. They are seed-

less and have just the right balance of tang to sweet.

Amazingly enough with

all these choices there is

still more citrus to crow

about! This month is

when organic kumquats

are at their best, espe-

cially the Meiwa, which

are round in shape and

are often referred to

as “sweet” kumquats.

Kumquats are entirely

edible with a thin, sweet

skin and a zesty flavored flesh. While commonly used in desserts, my

favorite way to eat them is whole.

Here’s a fun trick to get the best flavor from these little gold gems of the

citrus family. Place the kumquat between the palms of your hands and roll

gently until soft and pliable. Then pop them in your mouth. This action

releases the essential oils that are in the rind, which makes for a deliciously

sweet first bite and great smelling hands.

So now that you are ready to dig in to some citrus head into your favorite store or farmers market

and ask for a sample of any the varieties in stock right now. They are sure to

have something that will make your taste buds rejoice!

If you want to find out more about springtime citrus tune in to www.anorganicconversation.com on March 20th when Earl Herrick of Earls Organic Produce, Helge and I break down what is good this spring and how to get the most from every bite.

Until then relish each and every drop of juicy goodness!