Blood Oranges and the Greek Food

Blood oranges and greek food combinations

Blood orange is a red-orange variety with dark red flesh. Compared to regular oranges, they taste less acidic, slightly sweeter, and have hints of raspberry or strawberry.

Blood oranges are in season in winter and early spring, from about December through April. They thrive in Mediterranean climates, so they are mostly grown in California, Italy, Greece, and Spain.

Blood orange is a citrus fruit that looks similar to orange from the outside but has deep red-colored fruit and juice. The red color is the result of anthocyanin, which develops when these citrus fruits ripen during warm days tempered with cooler nights.

Blood oranges are sweeter than other oranges. Their juice is delicious, but because it is quite a bit sweeter than classic orange juice, it ferments quickly and should be used or drunk the same day it's juiced.

One blood orange contains 75 percent of the daily recommended value of vitamin C. Blood oranges are also high in potassium and dietary fiber. A single blood orange contains about 70 calories. These fruits are packed with antioxidants as well.

Recipes Blood Oranges and Greek Food --

Each recipe below only uses ingredients that are in season at the same time as blood oranges, or ingredients that have a year-round season. Since their season overlaps with the beginning or end of other fruits and vegetables, the recipes are grouped into early season, late season, or anytime they are available.

Fennel and blood orange tortilla pizza


  • 1 tortilla wrap
  • 1 tsp extra virgin olive oil
  • salt and pepper, to taste
  • 1 clove garlic, thinly sliced
  • 1/4 cup parmesan cheese, finely shredded
  • 1/4 cup fennel, thinly sliced
  • a small handful of radish and carrot matchsticks
  • 1 small blood orange, sliced
  • handful fresh cilantro, fennel, and micro basil leaves
  • 1 tbsp pomegranate seeds (optional)
  • 1 tbsp black sesame seeds, crushed (optional)
  • drizzle of extra virgin olive oil, to finish


  1. Preheat oven to 375.
  2. Drizzle olive oil on a tortilla wrap, and lay down garlic slices and fennel. Season with salt and pepper.
  3. Bake in the oven until golden brown, and sides just begin to curl about 12-14 minutes.
  4. Remove from oven and immediately scatter parmesan cheese on top.
  5. Top with thinly sliced blood orange, carrot, and radish matchsticks, pomegranate seeds, crushed black sesame seeds, and fresh herbs. Drizzle with a little olive oil to finish. Slice into wedges and serve immediately.

Blood orange, ricotta, and honeycomb toast


2-3 slices toast of choice

1 cup ricotta

2 blood oranges, peeled & pith removed

Honeycomb for drizzling


Toast bread and spread a thick layer of ricotta, top with blood orange & honey.