It’s just about the dead middle of winter, and I need to liven things up here. Citrus is in season right now, and the light, bright colors, fragrances and flavors of citrus fruits are just what I’m looking for to pick up my mood.
I’ve already sectioned an orange and a grapefruit, and diced up one of the last autumn apples, to make a quickie fruit salad.
I’ve played around with Meyer lemons in the past (search “Meyer lemon” in the search field to find blog posts about them); this year the new citrus on the block is blood oranges. I know. The name can be daunting; they sound like citrus fruit for vampires and zombies. But the only thing about them that’s blood-like is their color. They have the fragrance of an orange, the color of dark red berries, and their flavor is a puzzling cross between the two. If I were fed blood orange segments while blindfolded, I’m not sure I could immediately identify the fruit.
I don’t know how long they will be available in the produce section of my local grocery store, but I’m going to play around with them as much as possible. I’m thinking they will be both tasty and beautiful with avocado in a salad, and the zombie/vampire fan in me simply can’t resist the siren song of a blood-red curd, so I will be making blood orange curd. The results of my experiments will be posted here. Stay tuned, and I’ll see you soon on the Road.