Some folks may be put off by the name, but Blood Oranges are one of the tastiest members of the orange family. Blood Oranges are known for their sweet, intense orange-y flavor, with notes of ripe red raspberry and hibiscus. Their name (quite obvious when you cut into one) comes from the vivid deep ruby red color of their tangy flesh & juice.

Blood Oranges are typically smaller than an average orange and, in addition to their deeply colored interior, often bear a rosy blush on the outside of the skin. Not only are Blood Oranges remarkably more flavorful than ordinary oranges, they're also better for you. The red pigment found in Blood Oranges, called anthocyanin, is a powerful antioxidant and due to the high concentration of this pigment, Blood Oranges packs a more powerful punch of antioxidants than do other oranges. Like all citrus fruits, Blood Oranges are high in vitamin C and are a valuable source of folate, calcium, thiamine and dietary fiber.

Of course, Blood Oranges are wonderful when eaten fresh, but they can also be used in the preparation of many dishes. Blood Oranges make a colorful marmalade, and the zest can be used just like other citrus fruits. One popular winter salad is made with sliced Blood Oranges, sliced bulb fennel, sweet onion and olive oil.

Storage: tips: Keep Blood Oranges refrigerated. They'll only last only a couple of days at room temperature, but up to two weeks in the fridge.