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Early Season Blood Orange
-June to Early August
-Highest in Vitamin C, Lowest in Colour (but still red when juiced)
-Very sweet and sour – high citric acid
-Perfect for balancing fatty flavours – roast poultry, fish, pork
-Substitute for lemon in recipes
-Red colour has high tolerance for heat due to high antioxidants including Vitamin C– so make your marmalades and dried orange slices now for maximum vibrancy of colour and tangy flavour
-Use the acids to your advantage – eg make crudos and cevices cured by the fruit acids.
Very fresh tasting – invigorating zing and tang
About 45-50% juice
Mid Season Blood Orange
-Most versatile uses in the season as fruit is now both very sweet and has developed colour right through to the centre of each segment.
-Still fresh tasting and can still make colourful but less tangy dehydrated wheels
-Perfect for making syrups, cordials, curds where exposure to heat is not extensive
-Can start to make desserts as the acids have mellowed somewhat allowing the more delicate berry flavours to start to show through.
-Great for use in salads and savoury dishes
-Great to eat
Late Season Blood Orange
-Mid Sept to end October
-Fruit is now completely and deeply crimson to the point where it starts to look blue or black
-Fruit now has a different taste entirely
-More like berries and less like citrus.
-Very high levels of anthocyanins (VitaminRED)– The most healthy for you
-Very high in antioxidants
-Not good for long exposure to heat (ie marmalade,
dehydration) - turns brown quickly
--Perfect for frozen uses – sorbets, ice creams, granitas, iceblocks, flavouring cocktails and making jellies
Fruit is physically weaker and you may start to see gaps between the segments which make them less attractive for garnishes.
-Juice is more syrupy and less plentiful – less than 45%.
-Great to eat
https://www.seasonandsavour.com.au/
One of our favourite ways to enjoy early season blood oranges is paired with raw fish. Crudo's and Ceviche's are simply irresistable with the subtle flavour of blood orange coming through. They pair perfectly with white fish and tuna.