When is an Orange not Orange ?
A blood orange a day keeps the doctor away.
Ok, I agree. “An apple a day” does have a better ring to it. But it’s been working quite well for me so far. During the entire month of February, I ate at least 1 or 2 blood oranges a day. Talk about taking advantage when a certain fruit is in season! They were just too good to resist, and just too stunning to look at. A bowl full of these oranges always sat on my counter, and I often wondered what shades of red, orange and even purple they would have inside.
As soon as they arrived at the markets here a couple of months ago, I tried a few to find my favorite. That was easy: Moro from Italy. My market guy always pushed the larger varieties saying they were better to eat out of hand, and the smaller Moro variety was best for juicing. He pointed to the Tarocco, also from Italy, saying it was a bit sweeter. For someone with a wild sweet tooth like myself, you might be surprised that I stuck with my little Moros. The acidity didn’t bother me, and even more, the color just fascinated me. When I eat a blood orange, I want it to be vivid. Otherwise, what’s the fun?
The Taroccos may have been sweeter, but most of the time, they were just plain… orange. Unfortunately I never even had the opportunity to photograph the small Moros last month. I would peel them and eat them! I tossed slices with mache lettuce and avocado, and added chopped pieces to fruit salads — adds a burst of color, not to mention flavor.
And so, a Moro a day for a month. Until last week. “What?!” I exclaimed incredulously, “No more Moros?” I regained composure and went with a different variety, which is omnipresent at the moment: Sanguinelli. Disappointed I was not. I grabbed my husband’s vintage juicer, a 1950’s model that I found for him on ebay (he loves fresh squeezed orange juice – and anything yellow!). Each half orange gave me about 2 large tablespoons of juice. Three oranges, and I had a nice tall glass – that didn’t last very long. Hints of sweetness, acidity and a powerful punch of citrus. The color of your oranges — and juice — will vary dramatically. For me this morning, it more resembled pink grapefruit juice, as one orange didn’t have a deep color like the others. Delicious nonetheless.
Jack McNulty of Laughing Lemon, a fantastic resource for food and wine information here in Zürich, did a great piece on blood oranges a few weeks ago. The perfect read while you sip a glass of juice! Enjoy your colorful and delicious dose of Vitamin C, with a bit of additional information too!