AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
I have never tried blood oranges and have always wanted to so when I saw them at the store the other day I was happy to buy one...yes, just one, they are spendy little suckers! I searched through the bin to find the darkest red peel thinking that would have the darkest red flesh (I was wrong). Right next to the blood oranges was a bin of tangelos (one of my favorites); they basically taste like candy to me. Tangelos are also known as honeybells; they are a small citrus fruit and sweet like a really juicy tangerine.
When I got home I was so excited to peel my blood orange but lo and behold my blood orange looked no different on the inside then a regular orange. Blood oranges are suppose to have a deep crimson color to the flesh...which looks beautiful when you serve it in a salad like this. It still tasted awesome but didn't have the presentation I was hoping for...maybe next time I'll get the deep red color I was looking for!
Citrus Salad- Clean Eating
1 blood orange
About 1/8 small red onion
1/2 teaspoons red wine vinegar
1/2 tablespoons best quality olive oil
Chili powder to taste
Course sea salt
Cut the peel and pith from the blood orange and tangelo.
Cut the orange and tangelo into thin (about 1/8-inch) slices. Thinly slice the red onion. Arrange the citrus in overlapping slices on a plate. Add sliced onion. Splash with the vinegar and olive oil. Sprinkle with chili powder. Season salad with course sea salt.
There was a break in the spring showers yesterday so my family and I went on a beautiful hike.