The skin of a blood orange can be bright orange, red, or orange streaked with soft blush tones.
Any of these variations are stunning on this fruit.
And the outside color is never indicative of the color of their sweet interior.
It’s somewhat dramatic when the skin is gently peeled away, revealing the deep, dark flesh.
I thought about creating a recipe with the big, beautiful bag of blood oranges sitting on my counter.
I really wanted was to celebrate just how exquisite this citrus is.
And that’s exactly why I didn’t create a recipe today.
I didn’t want any other ingredients mixed with them, next to them, or beneath them.
They’re perfect on their own.
And the berry-like, sweet, subtly tangy taste of a blood orange matches their visual beauty, for sure.
Thank you Melissa’s Produce for the gorgeous, perfect, delicious blood oranges.
Blood oranges are available in abundance December through March. Don’t miss out on them!
This is not a sponsored post. All opinions are my own.
Thanks for letting their beauty speak for itself. The colors are intense but the flavors are equally vibrant. I know you have some fantastic recipes up your sleeve for the rest of the bag. Share please!
Thank you Nancy!
What a great idea for a post. They are soooo good by themselves, especially when juiced. And as always, your pictures are absolutely beautiful.