Blood Orange

A spectacular natural phenomenon: its scarlet red pigmentation is due to the presence of anthocyanins, which only develop when the nights are cold during the fruit's maturation. More acidic and less sweet than the classic orange, the blood orange deploys complex aromas evoking raspberry or blackberry. Its unheated juice is used in modernist gastronomy to deglaze meat fond, creating a thermal and acidic shock that cuts through lipid richness with a striking carmine color.