Blood Oranges

lood oranges originated in 17th century Sicily, where they were called Sanguine oranges for their blood-like coloring. They were brought to North America in the 1930s by Italian and Spanish immigrants, but only recently became a mainstream produce item. That's a good thing for those who are trying to eat more antioxidants, because blood oranges pack an extra punch that regular oranges don't.

The red tinge in the flesh and peel signal the presence of anthocyanins, the antioxidants that make blueberries and cranberries so nutritious. Anthocyanins act as antioxidants to protect the body from free radical damage that can lead to heart disease and cancer. Another big plus is that these nutrients have been shown to boost brainpower in rats, which could mean improved memories for us, as well. The anthocyanins in blood oranges may help fight urinary tract infections by preventing E. coli bacteria from sticking to the bladder wall. Like regular oranges, these red gems are bursting with vitamin C, an important antioxidant that can help protect us against common colds, heart disease, certain cancers, and even cataracts. This vitamin is also essential for the absorption of iron and the repair and regeneration of cells in our bodies.

One blood orange is a serving of fruit and it contains about 60 calories, 3 grams of fiber, 133% of your daily value for vitamin C, and 12% daily value for folate-not bad for so few calories!

The peak season for California blood oranges is November through May, but you can find them all year round at Gelson's. Choose those that are firm and heavy for their size, but not hard. Those with the smoothest skin tend to be best. When you bring them home, store them in the refrigerator crisper to help extend their shelf life.

Blood oranges can be peeled and eaten like a regular orange for a snack, or they can be cut for cooking or salads. To remove the peel and white pith, slice enough off the top and bottom so that the tips of the segments are exposed, then use a small knife to cut off the skin and all the pith using downward cutting strokes. Either slice it crosswise for star shapes or hold the fruit over a bowl and slice between each membrane to release the segments and juice. Blood oranges are less acidic than regular oranges and taste orangey with raspberry and strawberry overtones. They are very versatile and can be used in both sweet and savory/salty dishes. This month, try my recipes for Blood Orange and Māche Salad and Chocolate-Covered Blood Oranges.