Bloody Hell- where are the oranges?

Ever since I went to Ireland, I've been craving Blood Oranges. I want to point out that has nothing to do with AIISam other than the fact that he turned me on to this delectable fruit. I have, for years, craved citrus all year long. And it's terrible in the winter time; I wake up in the middle of the night dying for a huge glass of OJ. I've been like this forever, so wanting citrus is nothing new-- but of late all I really, really, REALLY want are blood oranges.

For those of you who don't know, blood oranges are native to Italy, Spain, and Sicily. Many say that the orange gets its blood red coloring and ultra sweetness because of the volcanic soil they are grown in. Blood oranges may not sound very appealing, but they are a more sweet orange than others and their flesh may be a deep red color, giving it a sanguine macabre name, but a delicious taste. Blood oranges are so sweet, that often their rind is sweet and is best used when a recipe calls for orange zest.

There are three kinds of blood oranges, but they are all sweet and have red flesh- they just vary in juiciness, shape, and redness: the Moro, the Sanguinelli, and the Tarroco.

Since I've wanted blood oranges, each time I go in the supermarket or grocery store, I go on a hunt in the produce section to find the citrus that makes me want to commit murder. And store after store leaves me empty handed, though no carnage in my wake- yet!

I've Googled Blood Oranges and learned that a few varieties have made it to USA growth- in Florida, California, Texas, and New Mexico. But I haven't found them here in the Midwest to actually eat! Most grocers and clerks haven't even heard of such a fruit.

Over the holiday weekend, I went in an organic whole foods place and lo and behold- the produce manager heard of Blood Oranges. She also told me I missed their season- they are "in season" from October to march. DRAT! Double DRAT! She could offer me organic Blood Orange juice for $4.99 a pint. She said that unless they got an odd shipment of the bloody fruit from one of the southern states I was out of luck at her establishment until October.

At least I know they exist in the USA, or for that matter, exist at all and wasn't a figment of my bloody imagination, and a product of craving citrus and reading too many murder mysteries!

Daddy-O is heading to Texas next week (and will be gone most of the summer, I believe) and I told him if he found Blood Oranges, he better bring a dozen or so back in his carry on bag! Pluh-eeze!

Murderously yours,
Maggie