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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Sunday, March 3

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« Happy Holi! Rick Bayless, eat your heart out - at Los Nopales. »

Ingredient Tue Feb 13 2007

Luscious Blood


Despite all the hysteria after the deep freeze in southern California a few months ago, as of yet I have noticed no real shortage of citrus fruit in my local Jewel. In fact, a few weeks ago I purchased an entire sack of navel oranges for a decent price. The bright orange skin of most of the oranges was clearly visible through the mesh of the sack, except for the one orange that had been wrapped in a piece of waxed tissue paper. I assumed this packaging was nothing but a marketing gimmick, but a few days later, when I grabbed the wrapped orange from the fridge, I was surprised to find a deeply blushed skin beneath the paper.

After smoothing out the wrapper and reading the writing printed on it, I realized that this orange was no ordinary navel but instead a moro or blood orange. I have seen many a Food Network personality squeeze fresh blood orange juice, line a tart shell with thin slices, or garnish a salad with wedges of the deep red fruit, but I had never actually tasted one myself. According to the wrapper, moros are known for their "tart plum and strawberry overtones." As with wine, I found it hard to taste anything but the actual fruit I was consuming, but I found the moro incredibly tasty nonetheless. It wasn't as sweet as a navel, and the color alone charmed me right off the bat. Check the produce aisle of your own local megamart, and hunt down your own blood oranges... before the effects of the California cold snap hit Chicago.

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tom sherman / February 14, 2007 12:16 AM

I had the exact same experience with the bag o' oranges from Jewel. I saved the wrapped orange for last, thinking it to be some "blessed" navel orange, and I was a little disturbed when I initially peeled it.

Unfortunately the flavor of my special orange was kinda muted.

Anonymous / February 14, 2007 2:10 PM

looks a lot like a blood orange - lucky you!

AC at TasteTV / February 16, 2007 10:18 PM

I love blood oranges like nobody's business. It's one of the few reasons why I like this time of the year

jackie / April 16, 2007 2:06 AM

mmm...blood oranges! gorgeous photo, by the way.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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