5 years ago

In season now: Blood oranges and Meyer lemons

Winter is the season of citrus! This year, try a couple of the most delicious varieties while they’re at their peak: Moro blood oranges and Meyer lemons.

Originally from Sicily, Italy, Moro blood oranges are the most common blood orange sold in the U.S. and also the most pigmented. The intense dark red color of the fruit inside is due to a large amount of anthocyanin, the same pigment that colors purple grapes. Moro blood oranges have a reddish orange peel, are nearly seedless and have a distinct, sweet flavor with a raspberry overtone. Slices of Moro blood oranges make a striking garnish and their juice adds bright flavors to vinaigrettes and cocktails. They’re in season from December through February.

Meyer lemons are thought to be a cross between lemons and mandarin oranges, which makes them less sour than regular lemons, with a fragrant, edible skin. Meyer lemons are in season from November through March and are ideal for lemonade, pies and sorbets.

Want a delicious mix of both fruits? Try Lunds & Byerlys Meyer Lemon & Blood Orange Pepper Jelly. It’s great combined with cheese and baguette as an appetizer or light lunch.

Look for fresh Moro blood oranges and Meyer lemons in our produce department.

Sources:
University of California Riverside
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