Sometimes things taste better than they sound.  Take blood oranges, for example.  The name is a little grisly, but these sweet citrus fruits don’t actually live up to their name.  Although they originated in Sicily in the 1600s, the blood oranges we get in the States are grown mostly in Florida, Texas, and California.  They are a little smaller than standard oranges, with vibrant maroon, dark pink, or deep red inner flesh. 

The unique color of blood oranges comes from anthocyanin, a natural pigment and antioxidant, found in all kinds of fruits and berries and related to their pH level.  The lower the pH of the fruit, the redder the pigment; as the pH level increases, the anthocyanins run the gamut from red, to purple, blue, green, and then yellow.

Due to their lower pH, blood oranges tend to be sweeter and less tangy than regular oranges. Depending on when they are harvested, they may taste like orange juice with added berry flavors, like raspberry or cranberry.  They also typically have fewer seeds, which makes them particularly nice for juicing. 

Here at Alto, we offer our signature Alto Blood Orange Mimosa!  Ask our friendly bar staff to pour one up for you to enjoy on the patio.

Alto Blood Orange Mimosa:
2-3 Large Blood Oranges, Juiced (about 1/3 cup)
1 oz. Campari
4-5 oz. Chilled Sparkling Wine
Garnish: Blood Orange peel or Blood Orange Slice