Blood Oranges

In citrus season, the blood oranges are the last to ripen. They patiently wait for the cold winter nights to develop their earthy red flesh.

On the farm, we grow two main cultivars: Tarocco and Moro. These blood oranges are sweeter than their regular nephews, making them perfect for baking or creating sweet citrus treats like blood orange curd. Display their full sunset-hued glory sliced into a winter salad, along with fennel, fresh buffalo mozzarella and a drizzle of Babylonstoren Coratina olive oil. Leave on the counter to ripen or store in the fridge for up to two weeks.