7 Recipes Of Blood Oranges: Juice, Salad And Seafood Meals For Families 2021


A red orange? Seems like an oxymoron, but it’s actually a type of orange with crimson flesh, called a blood orange. When you cut into a blood orange, deep, dark flesh greets you instead of the expected subdued orange color. The distinctive color is the result of anthocyanin, an antioxidant. In fact, the blood orange’s red hue is the result of higher levels of antioxidants than any other orange.

The eye-catching red flesh of the blood orange means it has a different flavor profile than your average navel or Valencia, too. A distinct raspberry flavor accompanies the usual sweet, citrusy notes. The blood orange is smaller than an average orange, though heavy for its size, with thin, often pitted skin and very few seeds. Avoid fruit with bruised, wrinkled or discolored skin, as these are indicators that the fruit is old.

Swap out plain oranges for blood oranges to infuse fruit salads and green salads with bright jewel tones. Or, try juicing the fruit to produce brightly-colored cocktails or vibrant red mimosas. The intense citrus flavor makes an ideal garnish for grilled, roasted or slow-cooked meats.

Blood oranges becomes more intensely flavored and brightly colored as the temperatures drop, so purchase them between December and May for the fruit. Store them in your refrigerator’s produce drawer for up to two weeks or at room temperature for a few days.

Like all citrus fruits, blood oranges are an excellent source of vitamin C. But that’s not all blood oranges have to offer in the way of health benefits. One blood orange provides almost 1/3 of your recommended daily amount of fiber! Oranges are also a valuable source of folate, calcium, and thiamine.

Source: www.wikipedia.org, www.fruitsandveggiesmatter.gov

Blood Orange, Plum and Grape Juice

Ingredients:
1 cup grapes, seedless
1 blood orange
1 large plum
seltzer water, to taste

Prep Time: 5 mins
Total Time: 5 mins  

Directions:
1. Peel the orange (leave some zest), chop and remove any seeds.
2. De-stem the grapes (I used white).
3. Chop and core the plum. Keep or remove the skin, depending on preference.
4. Blenderize all items with just a little water.
5. Add selzer water or regular water if you wish, to bring beverage to desired thickness. Stir gently with a spoon.

Arugula, Blood Orange and Blue Cheese Salad

Ingredients:

5 cups arugula, packed

1/4 cup crumbled blue cheese

1 large blood orange

1/8 cup olive oil

1/8 cup fresh lemon juice

salt, to taste

pepper, to taste

Prep Time: 10 mins

Total Time: 10 mins

Directions:

1. Combine arugula and bleu cheese in a large bowl.

2. Remove peel and white pith from orange.

3. Cut between membranes to release orange segments into bowl with arugula and bleu cheese.

4. Pour oil and lemon juice over and toss to blend.

5. Season with salt and pepper.

6. Enjoy!

Servings: 2

Spinach, Blood Orange and Macadamia Nut Salad

Ingredients:

Salad

3/4 cup coarsely chopped macadamia nuts

4 blood oranges (if unavailable, you can use regular oranges)

5 cups baby spinach leaves, washed, stemmed, dried and torn into bite-size pieces

1 cup cooked corn

Dressing

1/2 garlic clove, minced

1 teaspoon Dijon mustard

1 1/2 tablespoons sherry wine vinegar

3 tablespoons hazelnut oil

1 -2 tablespoon fresh blood orange juice, reserved from sectioning fruit

Prep Time: 10 mins

Total Time: 40 mins

Directions:

1. In a small dry skillet, toast macadamia nuts over medium heat until light golden brown and fragrent, about 2 to 3 minutes; remove from heat.

2. Peel and section oranges over bowl to catch juices.

3. Cut segments into 1/2-inch dice.

4. Reserve juice for dressing.

5. In large bowl, combine toasted nuts, orange, spinach and corn.

6. Make dressing: In small bowl, combine garlic, mustard, salt and pepper to taste.

7. With fork, mash to smooth paste.

8. Add vinegar and whisk until smooth.

9. Whisk in oil in thin stream until dressing had thickened.

10. Whisk in reserved orange juice.

11. Correct seasoning, adding salt or orange juice to taste.

12. Just before serving, pour dressing over salad and toss until spinach is lightly coated.

Servings: 4-6

Orange Raspberry Chicken

Ingredients:

1 tablespoon oil

6 boneless skinless chicken breasts

2 shallots, minced

1 garlic clove, minced

1/2 cup white wine

2 blood oranges  (about 1/2 cup juice)

3 tablespoons seedless raspberry preserves

1 tablespoon soy sauce

1 teaspoon honey

1/2 teaspoon salt

1/2 teaspoon cayenne pepper, ground

Prep Time: 10 mins

Total Time: 50 mins

Directions:

1. Heat a large skillet over medium high heat.

2. Add oil and heat until it ripples.

3. Brown chicken on both sides until lightly browned, about 3 minutes per side.

4. Remove from skillet to a plate and keep warm.

5. Add shallots and garlic and sauté until soft, about 3 minutes.

6. Blend remaining ingredients in a small bowl.

7. Pour into skillet and mix with shallots and garlic.

8. Return chicken to skillet.

9. Bring to a boil, reduce heat and simmer 20 minutes, basting chicken occasionally with sauce.

10. Remove lid, increase heat to medium and simmer an additional 5-10 minutes until sauce is reduced and slightly thickened.

Servings: 6

Blood Sugar Balancing Orange Cream

Ingredients:
2 small bananas, preferably frozen
1 orange, peeled seeded and juiced
1 cup milk or 1 cup soymilk
1/2 cup sweet potato, cooked
1/2 cup low-fat vanilla yogurt

Prep Time: 10 mins
Total Time: 10 mins  

Directions:
1. Add all ingredients into blender.
2. Blend until smooth and creamy.

Pan-Seared Ahi Tuna with Blood Orange Sauce

Ingredients:

1 tablespoon olive oil

4 (8 ounce) ahi tuna steaks

1/2 cup white wine

1 tablespoon butter

1 medium shallot, minced

1 clove garlic, minced

2 cups blood orange juice

Prep Time: 10 mins

Total Time: 25 mins

Directions:

1. In a skillet, heat olive oil over medium-high heat. Sear tuna on one side for about five minutes. Flip and sear other side for two to three minutes, or until tuna is cooked to your desired degree of doneness. Remove from skillet and allow to rest.

2. Return skillet to heat and add white wine. Scrape bottom of pan with spatula to remove any bits from browning the tuna. Reduce heat to medium and add shallot and garlic. Cook and stir until shallot is clear, approximately 3 to 5 minutes. Stir in blood orange juice. Boil until the liquid has reduced to half its original volume or until it thickens. Remove from heat.

3. Slice the tuna across the grain. Fan the slices out onto a place and drizzle with blood orange sauce.

Servings: 4

Citrus Salmon in Parchment

Ingredients:

4 (4 ounce) wild salmon fillets

3 teaspoons olive oil

4 (12 inch) squares of parchment paper

1 blood orange, sliced into rounds

1 lemon, sliced into rounds

1 lime, sliced into rounds

1 bunch fresh dill weed

1/2 teaspoon lemon pepper

Prep Time: 10 mins

Total Time: 25 mins

Directions:

1. Preheat the oven to 450 degrees F (220 degrees C).

2. Brush each piece of salmon on both sides with a light coating of olive oil. Fold each sheet of parchment in half and use scissors to round out the corners so that it is almost a circle. Open the sheets back up.

3. Place the salmon fillets skin side down onto the center of each piece of parchment. Sprinkle with lemon pepper, then place a sprig of dill onto each fillet. Cover with one slice of orange, one slice of lemon and one slice of lime per serving. You may add more to taste. Lay another sprig or two of dill over the citrus slices.

4. Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets. Place packets on a baking sheet.

5. Bake for 12 to 15 minutes in the preheated oven, or until fish is able to be flaked with a fork. You may need to open one of the packets to check. To serve, place packets onto serving plates and use scissors to cut an X in the center, being careful not to cut the food.

Servings: 4

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