Do you like to eat seasonally? There are all sorts of spurious claims made about the benefits of eating what’s in season, but the main reason for me is that stuff just tastes better! Take these blood oranges for instance – sweet, tangy and uniquely flavoured with hints of raspberry. And only available for a few short weeks at the beginning of the year. What a treat!
The red pigment in the flesh of blood oranges, anthocyanin, is an antioxidant which is not usually present in oranges. It forms in the fruit when they are exposed to cold night-time growing temperatures, which is why this fabulous fruit really is a winter specialty. The red pigment sometimes also forms in the skin of the orange, although unfortunately the redness of the rind often bears no relation to the colour inside. You must cut into your blood orange to reveal just how ruby red the interior. The excitement!
I was pretty excited to see the first blood oranges in the shops recently and, dizzy with enthusiasm, I bought two bags. They won’t last long! Blood oranges are well suited to both sweet and savoury dishes, as well as being delicious eaten just ‘as is’. And I know that Kipper and DH love them too. No danger of these beauties going to waste.
The first two of my blood oranges went into this simple, wonderful salad, for a healthy lunch. Creamy, ripe avocado, sweetly tangy blood orange, and crisp and peppery radish, all topped off with zingy spring onions, fresh dill fronds, and a drizzle of extra virgin olive oil. FANTASTIC!
The colours of this salad were just beautiful, and the flavour combinations were outstanding. I love avocado and citrus together but the blood orange really added a whole extra dimension. I ate this with some crackers and salty smoked salmon and it was terrific together. You could also try crumbling over some salty cheese like feta, or add some salty smoked nuts for a vegan alternative.
I’ve given the quantities for a single serving, but you can easily scale up to serve a crowd. Add this to your Shabbat lunch menu while the blood oranges are in season. You won’t be disappointed.
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- 2 small blood oranges
- 1 avocado
- 2-3 radishes
- 1 spring onion (scallion)
- Sprig of fresh dill
- Extra virgin olive oil
- Carefully peel the blood oranges and slice into 4-5mm thick rounds.
- Halve the avocado, remove the stone, and peel. Cut into slices.
- Trim the radishes and slice very thinly. Trim the spring onion and slice into diagonal pieces.
- Arrange the orange and avocado slices on a plate, mixing them as you go. Scatter the sliced radishes and spring onions over.
- Use scissors to snip the dill over the salad. Finally, drizzle with a little evoo.
- Serve immediately and enjoy!
- The salad will taste best if the ingredients are at room temperature before preparing it.
Squash, blood orange and radicchio salad from Natural Kitchen Adventures
Purple sprouting broccoli and blood orange salad from From the Healthy Heart
Vegan olive oil & blood orange muffins from Recipes From a Pantry
Blood orange, lemon & almond cake from Lancashire Food
Mini blood orange cakes from Tin and Thyme
Blood orange elderflower mocktail from Little Sunny Kitchen
I’m linking this up with No Croutons Required, a veggie soup and salad link-up hosted by Tinned Tomatoes.