There is no end of variety bizarre or not and an amazing supply of citrus in California in season now. Blood oranges, Chou Chou tangerines, pommelo, Fairchild tangerine, citron (Budah Hand) kumquats, tangelo, Cara Cara oranges and the list goes on. You can usually find them all and usually at the same time at your local farmers' market. I like to say that before reaching for the juice, eat the whole fruit to slack that devilish thirst.
Harking originally from Sicily in the 1500’s, slicing into Blood oranges can be shocking to the virgin taster with crimson shot scarlet flesh and juice. A mutation of sweet oranges, Bloods can be smaller than their cousins lacking nothing in flavor when purchased fresh, locally, at their peak. Less acid along with a weird fruit pigment combine for a winter treat that lingers shortly prompting immediate seek and find maneuvers at farmers markets. Haunting tropical tastes with raspberry nuances, Blood oranges lend their talents smoothly to a plethora of culinary pleasures. Try fresh squeezed juice in champagne blushing the cocktail pink to go with your cheeks. Margaritas crave the addition of the Blood juice as well. Sliced roasted yellow beets blend color and flavor with magenta segments tossed with rice vinegar placed on winter arugula dotted with chevre creating a stellar main or side. Fennel, jicama and Bloods make a stunning salad, brilliantly crisp. Reduce Blood juice with a bit of cream, adding segments at the end, luxuriously thrilling a roasted chicken breast. Toss sharp watercress with Blood segments and juice drizzling lemon oil and cracking salt creating the perfect foil for fresh grilled fish. Three words, fresh, now, aaahhhh.