Its deep crimson, almost sanguine colour is caused by the presence of anthocyanins – pigments frequently found in plants and flowers but rarely in citrus fruits. In some cases the skin colours along with the inside flesh, almost like a blushing orange.
Their fresh flavour lends themselves to all manner of dishes – but they must be the hero. Simplicity is key here; perhaps a blood orange salad with soft, crumbled goat’s cheese, walnuts and fennel; or used in puddings – served alongside a milky white panna cotta or perhaps turned into a silky, luxurious sorbet. Create a luxurious summer treat by dropping a ball of this into a glass of cava if you’ve got the time – or make a blood bucks fizz using blood orange juice in place of her blander looking cousin.
Last but definitely not least is blood orange marmalade – a just-ruby coloured bitter marmalade perfect for slathering on toast on a cold winter’s morning, or after a long, windy, wintry walk in the park.
Snap them up now while they’re in the shops – their season is short.