Blood oranges are best eaten fresh—out-of-hand, or in salads, salsas, or marmalades. The two most popular varieties are the dark-fleshed Moro, which is available from December through March, and the delicately flavored Tarocco, which you can find from January through May.
To select, pick those that are firm to the touch and heavy for their size. Avoid any fruits with mold or spongy spots.
• Beet, Blood Orange, Kumquat, and Quinoa Salad
• Blood Orange Sangria
• Fennel, Blood Orange, and Watercress Salad
• Blood Orange Layer Cake
• Shrimp Salad with Blood Oranges and Slivered Fennel
See More: Season's Best: Citrus Fruits