mezzomediBlood orange
Blood orange with notes of raspberry and blackberry, mild and slightly bitter.
Blood orange is distinguished by its intense red flesh and a more complex sweet-tart taste than classic oranges, with slightly bitter and spicy notes. Its juicy and fleshy texture makes it an excellent table and cooking fruit. In Mediterranean cuisine, it brings a remarkable visual and gustatory dimension to sweet-savory preparations, particularly appreciated for sauces, juices, and winter culinary applications.
Best pairings
Fennel Classic86%Blood orange and fennel, a Sicilian winter salad.
Almond Classic82%Blood orange and almond in Sicilian cakes.
Pomegranate Classic82%Two acidic and tannic red fruits, pomegranate strengthens the structure and depth of blood orange.
Grapefruit Classic82%A natural citrus marriage, the bitter-sweet flavor typical of Sicilian desserts.
Mint Classic81%Mentholated freshness brightens the acidity of blood orange, an ancient Mediterranean combination.
Olive oil Classic80%Olive oil and blood orange cake.
Chocolate Classic80%Blood orange and dark chocolate, citrus and cocoa.
Cardamom Classic79%A sweet exotic spice, cardamom melts into citrus warmth, creating a classic Levantine harmony.
Black olive Classic78%Blood orange and black olives, a contrasting salad.
Red onion Classic78%Blood orange and red onion, a Sicilian salad.
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FAQ
What goes with blood orange?
Blood orange pairs especially well with fennel, almond, pomegranate, grapefruit and mint. Blood orange and fennel, a Sicilian winter salad.
When is blood orange in season?
Best season: winter.
What can I substitute for blood orange?
If you don't have it, try: orange, clementine, mandarin.