The Australian blood orange season is underway again. Blood oranges are the only citrus that we don’t import or only import minimal quantities in their off season, as the fruit just does not stand up to long boat trips. So it’s really only Aussie bloods that we consume and the season is very short, from late July or early August to early October. We are now exporting to near countries and our fruit is regarded as the world’s best. I love a blood orange juice to start my day but they are also fabulous in salads, desserts, cocktails, cakes and of course just to munch on. They are not sweet like navels but more a sweet-tart taste that has berry like characteristics. The red colour is a result of a natural pigment called anthocyanin - common in purple and red fruits and some flowers and trees, but not usually found in oranges. This season is running a little late due to late costs last spring and a higher than normal export demand early in the season . The drought has mean this years crop is mostly small fruit but it is eating fantastically. The next week or two will see the fruit at it’s absolute best!
HOW TO PICK
Look for firm oranges that are heavy for their size.
HOW TO STORE
Store in your fruit bowl for a week or so, or in the fridge to keep longer.
