Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Sanguinelli Blood Oranges
Inventory, lb : 0
This item was last sold on : 05/20/17
|J.J.'s Lone Daughter Ranch|
Sanguinelli blood oranges have an elongated oval shape. This variety has the most consistently deep red external pigmentation. Sanguinelli blood oranges' semi-thin peel clings to its dark bing cherry color flesh. When juiced the deep red coloring is also present and can stain the skin. The flavor is sweet with notes of cherries and fruit punch.
Sanguinelli blood oranges are available in winter and throughout the early spring months.
Sanguinelli blood oranges are botanically known as Citrus sinensis. It is a slow maturing late season, sweet orange variety.
Sanguinelli blood oranges are a good source of vitamin C, potassium, carotene and dietary fiber. Its signature pigmentation contains anthocyanin which provides antioxidant properties.
Sanguinelli blood oranges are used in both sweet and savory preparations, raw or cooked, with an ideal balance of sweetness and acidity, though they contain seeds. Use the dark-colored juice in cocktails, syrups, caramels and marinades. Pair with other citrus, fresh herbs, soft cheeses, seafood, spinach, radishes and olives. Use as a compliment to yogurt, honey, olive oil and butter. Sanguinelli blood oranges will keep up to two weeks in the refrigerator.
A Sanguinelli blood orange was found as a natural mutation growing on a doblafina blood orange tree. The doblafina blood orange was once the primary blood orange variety of European markets. However, with its numerous seeds, low juice content and other undesirable characteristics it has lost its popularity and has been replaced by the Sanguinelli blood orange.
The Sanguinelli blood orange is a pedigree from the rich citrus growing regions of Spain. It is a hybrid variety that evolved from unknown parentage. Growing regions and climate play a critical factor in the intensity of the flesh's color and the level of pigmentation that occurs in the skin. Large temperature fluctuations, hot days and cold nights, provide for the intensely colored blood oranges.
Recipes that include Sanguinelli Blood Oranges. One is easiest, three is harder.
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