written by: Mary Brown Malouf
photos by: Adam Finkle
Looks like an orange. Smells like an orange. But cut into this fruit and find the apparent orange isn’t really orange. Instead, the flesh is a wild mix of red and peach colors, like a sunset on a dusty day. Science moment: The color comes from anthocyanins, compounds that are also responsible for the blue in blueberries. The taste is less acidic than a navel orange—some detect a whiff of raspberries (anthocyanin again). Blood oranges are in season December through May. In other words, eat one now. Cold weather is thought to have some role in developing the red color, but even the National Gardening Association doesn’t know the exact number of degrees required.
Prosciutto-wrapped dates with goat cheese and walnuts drizzled in a vinaigrette made from blood orange balsamic vinegar and Meyer lemon olive oil. Buy the oil and vinegar from the shop, so you can dress your salads at home. 602 E. 500 South, SLC, 801-448-7489
Steelhead trout is cold-smoked in-house served with with blood orange curd, marinated roe and daikon sprouts. 249 E. 400 South, SLC, 801-364-1368
Shake up your brunch with a blood orange mimosa, a jazzier version of the standard eye-opener. 1250 Iron Horse Drive, Park City, 435-647-0880
The menu changes, but Chef Craig Gerome has served poached and seared halibut with blood orange sections, broccolini and a citrus bearnaise. 801-536-5765, 12000 Big Cottonwood Canyon Rd,, email@example.com
Killer Grove Blood Orange Beer is a crisp wheat beer brewed with the balancing sweetness of honey malt and blood orange. 1258 Gibson Ave., Ogden, 385-389-2945
Their sweet-tart salad features chopped kale, grilled stonefruit, golden beets, goat cheese and candied walnuts in a blood orange vinaigrette. 2121 McClelland St. East, SLC, 801-467-2180
See more inside our 2018 Mar/Apr Issue.