Stores selling blood oranges?

Where can I get blood (moro) oranges? I discovered them last year (tons of them!) at a new place called Melrose Fresh Market down by 103rd and Harlem, which has since shut down. I haven't seen them at any of the other southwest side produce groceries. I'd be willing to drive a bit, maybe, to get them, especially considering I am often in La Grange.

Chris in Oak Lawn

christopher.doherty wrote:Where can I get blood (moro) oranges?

They had blood oranges a few days ago at the Whole Foods at Cicero/Peterson. I'd imaging most Whole Foods carry them as well, though I imaging there are many other, and less expensive, options about the city.

Enjoy,
Gary

Just got them at Lincolnwood Produce as well (Lincoln just south of Touhy).

I saw some at my local Dominick's this friday, I bet it's less to do with distribution and more with seasonality. I'd call around. Marketplace on Oakton (I recognize, not really useful to someone in Oak Lawn) almost always has them in season, but I haven't been in a while.

Caputos on Harlem had them last Sunday.

I've also seen Moros and Cara Caras at Treasure Island on Clybourn. I suspect the treasure island in hyde park would have them, but I'd call ahead.

As reported on here, I got Moros at H-Mart -- they were in a bin with a Cara Cara sign, so remember to check the labels. It was a couple weeks ago, so YMMV.

Has anyone done a head-to-head taste test of Moros and classic blood oranges? It's been a long time since I've had the originals, but I remember them being juicier (a problem of pretty much all navels)

I'm not sure which I'm eating now (moro vs blood?), but someone at work brought blood oranges from their relative's farm in California - and I could easily squeeze the juice out with one hand. They're a complete mess to eat but very good. Very sweet, rather than bitter or cranberry-like.

Chris

Evil Ronnie wrote:Caputos on Harlem had them last Sunday.

Still had them today. But, they didn't look too good.

Ronna

So what do you use them for? I have exactly one use for them, blood orange sorbet. It's great, I just finished a quart and am about to make another. But what else?

Mike G wrote:So what do you use them for? I have exactly one use for them, blood orange sorbet. It's great, I just finished a quart and am about to make another. But what else?

salad dressing

Curd, made as for lemon but using blood orange juice. Make wonderful tartlet filling & topping for scones. Also substitute for lemon in lemon meringue pie.

This is one thing I miss in particular from living in England - blood orange juice & also a blood orange/raspberry 100% juice blend were readily available, as was blood orange marmalade, which is also very good in marmalade tart.

Jewel (Irving Park and Cicero) had them for 99 cents/lb today. Might have been the best deal in the store.

I eat them out of hand, but the juice makes great mimosas or sidecars.

I saw them at Stanley's (North & Elston) yesterday, but they didn't look so hot. They were the same price ($1.99/lb.) I paid at Whole Foods last week. Is it me, or are the blood oranges around here never so great? I'm always a little disappointed.

I usually just eat them, but last week I put one in a batch of otherwise traditional lime margaritas.

I eat them out of hand, too. I can go through a 13lb box of oranges in a few days.. one of the few winter joys.

I've never eaten blood oranges; Are they like grapefruit where you try to avoid the membrane and white parts to diminish the bitter flavor or just eat them peeled?

Jay K wrote:I've never eaten blood oranges; Are they like grapefruit where you try to avoid the membrane and white parts to diminish the bitter flavor or just eat them peeled?

I eat them straight up, but I also often do that with grapefruit.

A great recipe for blood oranges is a simple salad with fennel.

Just segment or slice the blood oranges.
Shave some fennel
Chop up some Kalmata olives or any you like
Thinly slice some shallot
Toss with a bit of olive oil and a tiny touch of sherry vinegar
sprinkle some sea salt over the top.

This is one of my favorite salads, it also works well with grapefruit.

I got a bag at Trader Joes about three weeks ago.

I just eat them, but I also saw an amazing recipe for a blood orange tart (so beautiful!) on smittenkitchen.com

ak934 wrote:I got a bag at Trader Joes about three weeks ago.

I just eat them, but I also saw an amazing recipe for a blood orange tart (so beautiful!) on smittenkitchen.com

I made that tart too! It was delicious. I was just at Trader Joe's tonight, and they were still selling blood oranges.

Interesting recipe in today's New York Times food section for a blood orange and olive oil loaf cake.

Here is a link to the above-mentioned blood orange olive oil cake. Sounds delicious.

I recently had a blood orange/ olive oil sorbet at a restaurant, and I liked how the citrus intensity was subdued a bit by the good oil, though I'm still not sure how I felt about the mouthfeel. I suspect that the combination would work best in a cake, so I'm intrigued by the recipe above.

The Trader Joe's in LaGrange has Blood Oranges. I just bought a bag of them Saturday.

Enjoy!

World Fruit Market on Devon at Artesian (1 block west of Western) has 'em for $0.89/lb.

Saw them tonight at Family Fruit Market. I didn't check the price, but they looked good and there were quite a few.

Family Fruit Market
4118 N Cicero Ave
Chicago, IL 60641
(773) 481-2500

I bought them from Caputos on Saturday at 33 cents a LB- even though they don't look good on the outside-most of them tasted great and we still have them in the fridge.

Here is a link to the above-mentioned blood orange olive oil cake. Sounds delicious

So I tried the cake recipe this morning. Not bad. I would have preferred a more citrusy note to it. The segments in one of the oranges I used was not blood red, so I didn't quite get the effect noted in the recipe. The batter was more liquid than implied (did not need a spatula to mix) and it took about 10-15 minutes longer to bake.

I just saw them today at Hyde Park Produce selling for $1.29/lb. This was my first time at Hyde Park Produce and, for produce in Hyde Park, it's a winner in terms of selection and value. Much cheaper than the Treasure Island/former Co-op, although not quite as extensive (especially in the meat department.)

Hyde Park Produce
1226 E 53rd St
Chicago, IL 60615
(773) 324-7100

Has anyone seen blood oranges this winter? I have a recipe for veal shank braised with blood orange and fennel that I want to try. The closest I've seen are Cara Cara oranges -- which would work I'm sure.