There is nothing tastier to brighten up a meal in the dead of winter than a refreshing orange. Citrus is in abundance in supermarkets right now, but have you tried a blood orange? Grown since the 18th century in China and the Southern Mediterranean regions, blood oranges are now primarily grown in Italy, Texas and California.
Along with the usual citrus notes, a blood orange has an almost raspberry flavor though it is less acidic than most oranges. The anthocyanins – some of the strongest antioxidants available – give this fruit its crimson blood-colored flesh. Other than its antioxidant activity, anthocyanins have been shown to be anti-inflammatory, anti-microbial, reduce the risk of cancer, and reduce the risk of heart disease.