At peak right now, their deep crimson flesh and sweet-tart, almost berry-like flavor make them unlike any other winter fruit. They’re dramatic. Vibrant. Completely unforgettable.
But here’s the twist, they’re not just for desserts.
Blood oranges shine in savory dishes. Their balanced acidity cuts through richness, brightens roasted vegetables and transforms simple greens into something restaurant-worthy.
Here are a few savory ways to let them steal the spotlight:
- Thinly sliced over peppery arugula with toasted nuts and a splash of balsamic
- Folded into a shaved fennel and herb salad
- Whisked into a bold vinaigrette with Dijon and cracked pepper
- Layered over roasted beets or sweet potatoes
- Finished with flaky salt for a simple, stunning starter
The color alone makes any dish feel elevated. The flavor makes it memorable.
Winter produce doesn’t have to feel heavy, sometimes all it needs is a citrus with a little drama.
Let it steal the spotlight this weekend.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
