blood oranges

Check out the crimson hued blood oranges, or arrancia, at the Pacific Beach Tuesday Farmers’ Market this week.

Visit Lone Oak Ranch or Gilbert Quintos Farm to pick up this unique citrus, which looks like an ordinary orange on the outside but bursts with bright red color when cut open. The color comes from anthocyanins, powerful antioxidant compounds also found in red berries, and some people find a hint of raspberry flavor in the taste of blood orange juice.

It makes a wonderful addition to vinaigrette dressing made with olive oil from Bistro Blends or the California Olive; try drizzling it over a salad of fresh greens and roasted golden beets from Maciel Farm. Try pairing arrancia with Suzie’s Farm fennel and wild caught fish from the Salmon Slinger in salmon with roasted fennel and blood orange salsa.

It’ll make a bloody good dinner!

ARRANCIA AT THE MERCATO
The crimson hue of blood oranges adds a welcome splash of color to the Little Italy Mercato this time of year. Look for them at Lone Oak Ranch, Polito Family Farm and Gilbert Quintos; mix them in a salad of fresh greens from Maciel Farm or Second Chance with fresh chevre from Nicolau Goat Farm, red walnuts from Terra Bella Ranch and thin sliced red onion from Schaner Family Farm, with a drizzle of Fig Balsamic from Bistro Blends.

Use segments of blood orange to garnish wild caught filets from the Salmon Slinger or add them to rabbit from Spur Valley Ranch in this classic Italian-style roasted rabbit with blood orange. Visit Suzie’s Farm for carrots to cook in this blood orange glaze - we love it on their beets as well.

This citrus’ bright red flesh comes from anthocyanins, the same molecule that give red raspberries their color, and a powerful antioxidant.The Arrancia oranges at Tom King Farm are a Sicilian variety that are particularly sweet and low in acid.

ARANCIA OVER THERE!
The most popular orange in Italy, the blood orange or arancia rossa is also a favorite at the Little Italy Mercato and you’ll find them at Lone Oak, Gilbert Quintos, Schaner farms, Rancho Mexico Lindo and Polito Family Farms this time of year.

Blood oranges have a reddish tint on their peel, but it is the bright crimson flesh inside that gives the fruit its frightening moniker.  The flavor is a sweet-tart sensation with a hint of raspberry, and it adds an attractive splash of color to many sweet and savory dishes. Toss blood orange sections with your favorite greens (we like dandelion leaves from JR Organics), fresh chevre from Nicolau Farms and a little basil; dress with blood orange vinaigrette, of course, with olive oil and balsamic vinegar from Italianissimo.

Mix blood oranges with fresh fish from Poppa’s Seafood and cilantro and onion from your favorite farmers for a spectacular ceviche.  Use them to pep up any fruit punch or sangria, or substitute them for other citrus in your favorite pie or  tart recipe to make a striking desert presentation. We like this amazing almond tarte with blood orange compote. If you have an ice cream maker, blood orange sorbet is an exquisite treat not to be missed.  Blood oranges ripen only in the spring, so don’t miss out on your chance to enjoy them; pick some up at the Little Italy Mercato this Saturday!