I was talking with a friend here in the US and happened to mention that it had been ages since I had eaten a blood orange. He had never even heard of them, let alone taste them.
I just looked them up, and Wiki does mention they are far more popular and common in Europe (Italy and Spain) but there are some grown here in the US as well.
I have to admit, the first time I tried one in Germany, it was kind of freaky to see what really did look like an orange that had been injected with some plasma…but they taste quite nice and you get used to the odd color.
After mentioning them, I realized I hadn’t actually seen, nor eaten one, since when I lived in Germany. Perhaps they are more common here in the US at a different season and I just haven’t been looking at the right time or at the right place?
Have you ever heard of blood oranges - and have you ever tried them?
They’re pretty ubiquitous in my neck of the woods, at least in season. You even see blood orange-flavored soda.
But honestly as pretty as they are, I think they fall down a bit in flavor compared to some of their cousins. Good, but not great and never quite as tasty as they look.
They’re not exactly common but you see them in Chicago every now and then. Whenever I see them I but them to make a really fantastic blood orange glaze for salmon.
Yes and yes. I get them in season in Chicago sometimes, they’re sweet-tart and I like my fruit pretty sweet, so they’re OK to me and sometimes I’m in the mood for the little tartness and they’re fun to juice.
I’ve seen them on cooking shows and in magazines. I don’t think they carry them in our ordinary grocery store, but they probably do at some of the premium groceries. Never tasted one; I’m not a big fan of oranges overall.
Don’t think I’ve ever heard of them. They certainly sound badass, for a citrus fruit.
“Ah, yes–blood oranges! A citrus fruit worthy of a True Warrior! Come, we shall drink blood orange-flavored soda and sing of our glorious deeds in battle!”
[/Worf]
I planted a blood orange tree this year, so I’m hoping my consumption of them will increase exponentially in the next few years. I used blood oranges last year when I made my knock-off of the Heston Blumenthal Hidden Orange Christmas Pudding.
Their juice is less acidic, so the fruit and pressed juice can be consumed by some people who are bothered by regular oranges ( Navels, Valencias etc). Oh, that and the striking “blood” red color of course
I’m familiar with them from northern Africa and Italy. I see them in the normal grocery stores here in Texas from time to time and more frequently in the boutique or upscale stores. I just saw blood orange juice in a carton this week at The Fresh Market. And, i also saw a Moro blood orange tree for sale at a garden center about a week ago.
They’re pretty ubiquitous here in the spring - even the standard grocery stores sometimes have them, and the local co-op and cutesy fruit/veggy place has them. I like 'em in cocktails and as someone said, they make a nice glaze. Very pretty, but not super different than standard oranges IMO. Perhaps a bit sweeter.
Dexter is cutting up a blood orange in the credits sequence of the show “Dexter.” Apparently you can get them in Miami.
I’ve never actually eaten one, but I can guess at a few places where I could buy one in NYC (Whole foods, Trader Joe’s in certain seasons, probably Chinatown). I’m not overly fond of oranges though, so, for me it wouldn’t make sense to pay extra for a fancy kind of orange.
They’re available here in season. The taste is rather mild for an orange. Sort of in the way the famous Texas red grapefruits taste; of course, grapefruit needs to be milder.
But the visuals are stunning. A Blood Orange Margarita can be mighty fine…
I love blood oranges! They are hard to find, and I admit the novelty is part of why I like them, but I also enjoy the “rounder” flavor: less sour, less sweet, but when they’re good, equally orangey!
