They are oranges, damn delicious oranges, with a blood like hue to their plump beads. Sometimes a faint speckled orange and at others a deep nearly black red, until you cut the fruit you never know what you will find. Native to Sicily there are over fifteen varieties.
Only available from August to October you need to be quick to get the most out of this citrus.
With such a short season, use blood oranges in everything. Start the day with a glass of juice, have them in a salad for lunch, make a divine curd for a tart, mix with oil for a tangy dressing, or just have them with another Italian classic – Campari. Freezing the juice in cubes will keep you in aperitifs long after the season has drawn to a close.