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Favourite flavours - blood oranges

22/7/2014

 
Juicing blood oranges
If you find it hard to believe that fruit and vegetables can suffer the indignity of fashion trends — particularly here in Australia — take a look at blood oranges. Ruby-fleshed blood oranges were popular in Australia back in the 1920s — that is, until they went out of fashion. So much so, in fact, that most growers removed the trees. Fortunately they have made a comeback and Australian orchardists are now growing blood oranges in quantity. 

In the 1960s, the elder statesmen of the Mancini family, Vito Leonardo Mancini and Guiseppe Barbagallo, established orange orchards in Griffith, NSW. The tradition continues through third generation family members, brothers Len and Anthony Mancini and their cousin Vito, who market Blood Oranges under the Redbelly® brand. Redbelly Citrus is the only producer in Australia dedicated to the production and supply of the blood oranges, including new varieties not previously marketed in Australia.

Vito Mancini, remembers his first encounter with a blood orange, 'As a boy, I was always fond of my grandfather Guiseppe’s back yard. Walking in and around always excited me by seeing what vegetables were planted and what fruits were in season. What always amazed me was a tree grown in the chicken pen with three different citrus varieties: a lemon, navel orange and a mysterious red-fleshed orange that I had never seen before, neither in our orchards or in the shops. Nonno (grandfather) told me distinctly that this was the fruit of Sicily and the best orange that can be grown for taste and for health.'

Len also remembers his grandfather, Vito Leonardo, bringing home boxes of oranges and inviting him to slice them. 'The first time I cut them as a very young boy and saw the blood coloured juice coming out of them I was shocked and a little frightened. Nonno thought that was pretty funny. It wasn’t long though before I was hooked on them, even as a kid.'

Blood oranges have one defining characteristic: a crimson-red pigment in the flesh, as well as a red blush on the rind. This crimson-red pigment so adored in the blood orange comes from the blood oranges unique ability to produce Anthocyanins — health-giving phyto chemicals commonly found in blueberries, cranberries, eggplant skin, and other such red/blue/purple coloured plants.

Fresh blood oranges make for delicious snacks due to their thin skin, few seeds and sweet, raspberry-like flavour. They can also be poached or grilled, or used in desserts or salads. In Sun Drenched Cuisine (Ebury 1987), Marlena Spieler suggests an ambrosial dessert of sliced oranges and strawberries with honey, orange-flower water and cinnamon. A combination of blood oranges and navels would be perfect. 

Early season blood oranges have a distinctly tart finish and, as such, they team beautifully in dishes such as my smoked duck breast with blood orange, walnut and truffle. One of my favourite festive recipes features blood orange marmalade as a glaze for Christmas ham.  Mid-late season blood oranges have less acid and as a result have a more subtle flavour in which their berry like properties begin to dominate the flavour profile of the fruit. This makes them perfect for cooking or processing into cakes, flans, sherberts, ice creams, jellies and enjoyed fresh on top of pavlovas and as a delicious garnish other dishes.

Blood oranges are also excellent for juicing. Use them 'straight' or add one or two blood oranges to two litres of navel orange juice to bring up the colour beautifully. When you're shopping for blood oranges, select those which are firm, orange-red in colour and heavy for their size. Note, the fruit will keep much longer stored in the fridge.   
Note: thank you kindly to the team at Redbelly Citrus for sending me a box of exquisite-tasting blood oranges! 

Tell me dear readers, do you enjoy blood oranges? Have you ever cooked with them and were they sweet or savoury dishes? Do tell.
Liz link
21/7/2014 02:12:34 pm

What an interesting history this fruit has had in Australia! The color always amazes me as I've only seen them around here over the past 10 or so years.

Lizzy
22/7/2014 10:17:52 pm

Oh Liz I love them so! Yes, the colour is amazing.

InTolerant Chef link
21/7/2014 07:02:41 pm

Aren't these lovely indeed! They're so very pretty and the flavour is such a nice change from 'regular' oranges- yummo!

Lizzy
22/7/2014 10:18:06 pm

Bec, they sure are, glad you are enjoying them xo

Rosemarie link
21/7/2014 08:57:39 pm

Very interesting! Well i can't wait to see what you make with them!

Lizzy
22/7/2014 10:18:17 pm

Thank you Rose : )

Lorraine @ Not Quite Nigella link
21/7/2014 11:30:11 pm

I always enjoy blood orange season and that's really interesting about the early season ones vs the mid season ones!

Lizzy
22/7/2014 10:18:38 pm

Yes, it is, isn't it Lorraine... straight from the grower's mouth!

Gourmet Getaways link
21/7/2014 11:46:28 pm

Great info! thanks for sharing the blood orange story in Australia :)

Julie
Gourmet Getaways

Lizzy
22/7/2014 10:18:52 pm

Julie, my pleasure : )

Francesca link
22/7/2014 12:42:20 pm

I also love blood oranges and have one fine speicimen growing in my garden. It is covered with blood oranges but they are rather small this season. Also thanks for the history of the blood orange industry in Australia. I am able to buy bood oranges from a few sources including a producer who grows them commercially in Mildura.

Lizzy
22/7/2014 10:19:08 pm

Oh Francesca, how wonderful!

John @ Kitchen Riffs link
22/7/2014 02:25:39 pm

I love the color of blood oranges! So dramatic. How fun to receive a whole box of them! Lucky you. :-)

Lizzy
22/7/2014 10:19:35 pm

Oh John, I surely am! My friend Len delivers at least one box to me every year! I feel very spoiled!

Eha
22/7/2014 03:45:30 pm

Thank you for the fabulous history of blood oranges in Australia. Way back I first 'met' them in Florence, where a perfectly peeled one from Morocco was what a local friend ordered for our dessert! Peeled by the maitre'd no less :) ! Haven't seen them here in the country: really have to ask around!!!

Lizzy
22/7/2014 10:20:00 pm

Oh Eha, my pleasure! And how wonderful that you have eaten them in Florence!

cheri link
22/7/2014 04:41:56 pm

I love blood oranges, I have had them as juice and as a vinaigrette. Great post!

Lizzy
22/7/2014 10:20:18 pm

Cherie, so do I, how wonderful. Thanks for stopping by!

e / dig in hobart link
22/7/2014 05:50:07 pm

i can't recall seeing blood oranges here in hobart, i'm sure you must... they'd be imported like all our other citrus. i had blood oranges in the isle of capri when i was travellign in europe many moons ago and they seemed the height of european sophisticated to this young backpacker!
i am however enjoying tangelos at the moment -i love tangelo season and it is way too short!

Lizzy
22/7/2014 10:20:43 pm

I wondered whether your family might grow them Elizabeth...

Maureen link
22/7/2014 06:00:22 pm

Can you believe i have used blood oranges in desserts and other cook-y things but I've never juiced them and drank it. I want some now. :)

Lizzy
22/7/2014 10:20:57 pm

Oh Maureen, it is so delicious!

Anna @ shenANNAgans link
23/7/2014 12:08:45 am

Awh man.... really wish I said yes to these beautiful and oh so glorious blood oranges. They are so so so pretty! :) I make a mean blood orange marmalade, but haven't really cooked anything else with them. Hope you are feeling better lovely Liz. xox

Adri link
23/7/2014 02:42:36 am

Beautiful! I adore blood oranges, and also it is a trip to see you writing about them in July as here in Southern California, they are a November to May sort of thing. As the fruit on each of my trees, Moro, Sanguinello and Tarocco, ripens, I enjoy the full range of this magnificent citrus. The Moro oranges, with their distinct raspberry and tart notes give way to the sweeter Sanguinello and Tarocco oranges. What a wonder these fruits are. Enjoy!


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