Moro blood orange. [Photo: Jenny Lee-Adrian]

Slice open a blood orange and its red flesh radiates. Generally available from winter to early spring, they bring color to salads, add tang to drinks and brighten meat, poultry and seafood dishes. Why are blood oranges such a sexy red? They have large amounts of anthocyanin pigments, which act as antioxidants and are responsible for red, purple, and blue colors in a lot of vegetables, fruits, and flowers.

The three types of red oranges—Moro, Tarocco and Sanguinello—were originally cultivated in Sicily. Moros are more common in the Unites States and are mostly grown in California. Try making a blood orange granita or pair them with bacon.

Blood Orange Recipes

• How to Make a Granita (including a Blood Orange Granita)
• Cook the Book: Blood Orange and Bacon Hangover Salad
• French in a Flash: Swordfish Paillard with Citrus Salad
• Dinner Tonight: Orange and Red Onion Salad
• Cook the Book: Pistachio and Almond Cake with Orange Salad

How do you use blood oranges?