Blood Orange Sections
Seeing as Halloween is just around the corner, I thought I’d sample my first blood orange. (And yes, since I’m still watching all the back episodes of True Blood, it’s fun to do a dinner-and-show vampire theme. Beets and red wine are also popping up on my table…)
Blood oranges are mottled a darkish-orange on the outside and are bit smaller in diameter than their less-sensationally-named citrus sisters. They’re also decidedly less sweet — the one I sampled, at least, tasted like a cross between a pomegranate and an orange. I can see where blood oranges would be ideal with chicken and turkey; fish, too, would pair well with the higher acidity of a blood orange.
Word to the wise: cut the orange open over a non-stainable surface and don’t be surprised when it “bleeds” all over your hands. This is one aptly-named fruit! It’s an odd feeling to be cutting into a fruit that makes you think you’re slicing meat, but blood oranges have that effect. On the plus side, juice from one would make for a stunning holiday cocktail — just add some sparkling water, vodka, and perhaps a sprig of mint. Call it “Vampire Surprise” and be sure to serve it before dawn!
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Tags: blood orange, chicken, cocktail, fish, turkey
