The Australian Women’s Weekly Food


Thought to have evolved naturally in 17th-century Sicily, the blood orange has few seeds and blood-red-streaked rind and flesh. The pulp is salmon-coloured and juice has slight strawberry or raspberry overtones. Gorgeous!

The juice of the blood orange can be enjoyed on its own or used in cocktails, sauces, sorbets and jellies. It can also be frozen for use in cooking when the growing season finishes. The rind is not as bitter as that of an ordinary orange, so, you can use it, grated or finely sliced, to sprinkle over salads, puddings or cakes.


Blood oranges have a short season, so grab them when you see them! They are available from late winter through to spring. When buying, choose those with the most colour in the skin, which is usually an indication that the flesh will be highly coloured, too. Look for fruit that feel firm and heavy for their size.


Keep blood oranges at room temperature for a couple of weeks, although they can be stored in the fridge for a short time.

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