Produce Briefs...
Fresh Green Garlic
Grown in California, regarded as a spring delicacy, fresh green garlic are very young garlic before they begin to form bulbils or cloves.
Green Swiss Chard
Swiss chard leaves grow on a pale whitish-green stalk. Shiny and dark green, the crinkly green leaves offer a taste that lies somewhere between asparagus and celery with possibly a hint of beet.
Grower
Seasons/Availability
Winter and Spring.
Current Facts
The color of the blood orange is due to a pigment called anthocyanin, not usually present in citrus but common in other red fruits and flowers. In spite of this fruit's refreshing, excellent flavor, blood oranges have been slow to catch on commercially in the United States.
Description/Taste
The blood orange's rough, orange-colored skin is often blushed red, with flesh color varying between fruit. Easy to peel and medium-size, they are usually seedless. Blood oranges are sweet-sour, and tend to be slightly less acidic than standard oranges.
Applications
Moro blood oranges are most often used for their juice and flesh, in both sweet and savory preparations, raw or cooked. Use the juice in cocktails, syrups and marinades. Pair with other citrus, fresh herbs, soft cheeses, seafood, shallots and olives. Use as a compliment to yogurt, honey, olive oil and butter. Moro blood oranges will keep up to two weeks in the refrigerator.
Geography/History
Grown mostly in Mediterranean countries, this blood orange is the most common commercial variety and today grows locally in San Diego, California. There are several varieties, including the elongated Tarocco, the round Moro, and the egg-shaped Sanguinelli. Each type differs in climate preference, size and flavor. Temperature, amount of light and the variety seem to affect coloration and intensity of blood oranges. It is believed the first mutation of the blood orange occurred in Sicily in the seventeenth century.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Moro Blood Oranges. One
is easiest, three is harder.
| Garcia Organic Farms |
Seasons/Availability
Winter and Spring.
Current Facts
The color of the blood orange is due to a pigment called anthocyanin, not usually present in citrus but common in other red fruits and flowers. In spite of this fruit's refreshing, excellent flavor, blood oranges have been slow to catch on commercially in the United States.
Description/Taste
The blood orange's rough, orange-colored skin is often blushed red, with flesh color varying between fruit. Easy to peel and medium-size, they are usually seedless. Blood oranges are sweet-sour, and tend to be slightly less acidic than standard oranges.
Applications
Moro blood oranges are most often used for their juice and flesh, in both sweet and savory preparations, raw or cooked. Use the juice in cocktails, syrups and marinades. Pair with other citrus, fresh herbs, soft cheeses, seafood, shallots and olives. Use as a compliment to yogurt, honey, olive oil and butter. Moro blood oranges will keep up to two weeks in the refrigerator.
Geography/History
Grown mostly in Mediterranean countries, this blood orange is the most common commercial variety and today grows locally in San Diego, California. There are several varieties, including the elongated Tarocco, the round Moro, and the egg-shaped Sanguinelli. Each type differs in climate preference, size and flavor. Temperature, amount of light and the variety seem to affect coloration and intensity of blood oranges. It is believed the first mutation of the blood orange occurred in Sicily in the seventeenth century.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Aztec Shops Catering | San Diego CA | 619-594-7641 |
Recipe Ideas
Recipes that include Moro Blood Oranges. One
is easiest, three is harder.| Vegan Yum Yum |
|
Mini Coconut Blood Orange Bundt Cakes |
| Eat the Love |
|
Blood Orange Lemon Vanilla Infused Shaker Pie |
