I’m absolutely obsessed with the beautiful blood oranges I’m finding at the farmers’ market these days. They have a perfect balance between sweet and tart, and a complex, slightly floral aroma that reminds me a bit of Meyer lemons. And the ones I’ve been buying lately have been the bloodiest red blood oranges I’ve seen in years. Their color is quite lurid, I think.
Imagine you were to see the following picture out of context.
You might be a little concerned, right? It looks like something from an anatomy textbook instead of from a farmers’ market. Maybe some bone marrow, or a ganglion cyst, or nerves radiating from a spinal cord? Am I alone in finding this photo a little gruesome, or do I just have a disturbed imagination?
It doesn’t help that, after making cocktails with them, I look like I’ve been slaughtering something rather than squeezing citrus.
If I haven’t succeeded in turning you off of blood oranges for good, look for a post tomorrow with a crimson cocktail recipe.