Time For Blood Oranges

Nothing beats a dreary Day than a sweet piece of citrus.January is the time of and for oranges.This includes the very juicy blood orange.This lovely globe is not only healthy but also very tasty too. It was the star of Melissa Clark's A Good Appetite column in today's New York Times Dining section. blood oranges are always a good fruit choice because they 're so versatile. You can add the wedges to a salad or try it with black bass and roasted fennel as Ms. Clark suggests.She also recommends a yummy looking upside down cake with them .It includes the orange rind along with cornmeal for a denser texture.You can also make a rich tasting juice with them as they do in Rome. Blood oranges originated in Italy in the ash rich soil of Sicily.There are several kinds.The Italians love the Tarocco with it's sweet berry like taste.Unfortunately it's a hard sell here. Americans like Moros because of their rich, red color. They're used in both restaurants and bars,adding to dinners and fancy cocktails. these are the best for juicing.They produce an almost cranberry hue , unlike regular oranges which give their juice a carrot like color. Some Moros as well as other blood oranges are grown in the Italian like climate of California.Other blood oranges are coming from Texas and Arizona. This is the time to chase those winter blues away.Have a blood orange to do that.It's sweet, rich taste will surely make you smile.