Photo: thedabble, Flickr
Blood-orange season in Sicily makes many of us long for plane tickets to Catania, where the delicate, sweet Tarocco variety grows and rarely travels beyond the Italian border. However, we have options -- Spain provides us with the tender and sweet Sanguinello and California offers the ruby-colored Moro variety. Let the juicing begin -- or just plain peeling and eating.
Recipes abound. Fennel pairs well with blood oranges, in a salad with pomegranate and Pecorino. You can use it in an intensely flavorful marinade for a pork tenderloin, or try a dessert of pound cake with blood-orange glaze. Martha Stewart suggests mixing the juice with citrus-flavored vodka and simple syrup for a blood-orange martini.
If you'd like to know more about the magical blood orange, read this terrific Saveur magazine story by David Karp (a.k.a. The Fruit Detective).
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