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Ingredient of the Month: Blood Orange

January 16, 2015

Blood oranges are as visually stunning as they are delicious. They get their name thanks to their dark, ruby-colored flesh, a result of the presence of antioxidant pigments, which are not typically found in citrus fruits. Interestingly, this beautifully-hued fruit is the result of a naturally occurring mutation and is likely created from the combining of a pomelo, which is similar to a grapefruit, and a tangerine.

Although blood oranges are primarily grown in Italy, they are thought to have originated in China or the Southern Mediterranean in the 18th century. The antioxidant pigments occur when there are low temperatures at night, which creates the dark maroon color.

This jewel-toned citrus has hints of raspberry and can range from tart to sweet tasting. They are used in many different recipes, including gelato, added zest when baking, or to vinaigrettes. Sicilians commonly use them to perk up salads.

You can come and try our Blood Orange Salad, which includes juicy, tart slices of blood oranges, kumquats, gorgonzola, pine nuts, arugula, endive, and balsamic vinaigrette. Prefer an adult beverage? Try our blood orange margaritas or a blood orange martini, which features fresh squeezed blood orange juice, Ketel One vodka, and a kumquat garnish during our Happy Hour from 3 p.m. to 5 p.m., seven days a week. To make reservations, please call 314-942-6555 or visit us online at www.katiespizzaandpasta.com.