Blood oranges are a citrus favorite. They are smaller than most oranges, with a maroon hue to them and a blood red inside. Most blood oranges are originated from China or the southern Mediterranean. They are now primarily grown in Italy. Of the three types of blood oranges (Moro, Tarocco, and Sanguinello) the best one, in my opinion, is the Tarocco, which are grown in Italy. As a food they are high in antioxidants, vitamin C and dietary fibers. Due to the red pigment, anthocyanin, they are higher in antioxidants than other oranges. That’s a great claim to fame for the blood oranges! Store them on the counter. They are great for baking, salads, on their own, or as jam. They are also a fun citrus to mix into some less conventional dishes. For example, using them with in a Caprese salad (fresh mozzarella, heirloom tomatoes, pesto, and a squeeze of Meyer lemon)!