It is officially blood orange season, so take advantage of it while you can.
Blood oranges (most commonly of the Moro variety in our grocery stores) are quite a lot sweeter than your average navel, with orange-red to dark red flesh. The taste is often compared to raspberries.
What to look for: The most important trait to look for when selecting your blood orange is the dark red blush on the skin. More red generally means more flavour, and completely orange coloured ones may be a little more sour. Give the fruit a gentle roll with your fingers to see how loose the skin is; blood oranges can be difficult to peel, and a looser skin often means a sweeter orange.
How to eat it: Blood oranges are excellent on their own for breakfast, as a snack or even as an after-dinner treat. They can replace either oranges or grapefruit in recipes. Try segments of blood orange on an arugula salad with walnuts and a sharp vinaigrette. Zest it or even squeeze the juice a blood orange into fresh tapenade. Try blood oranges with vanilla ice cream for dessert.