Winter is citrus season in the Valley and, although they are not overly common, you will find blood oranges at some farmers’ markets. The darkest fruit will appear to have a port-wine-stained rind. Others will have a more typical orange color with the inside flesh streaked with red. Some of the blood oranges will be on the tart side, so taste before serving and add a little sugar or simple syrup if needed.

The intense red/pink color of blood orange juice makes it a perfect choice for a colorful mimosa or a blood orange spritzer (add sparkling water and a sprig of mint). Or peel the oranges and slice them horizontally (save the juices) and serve them:

1. Cut in half and wrapped with thinly sliced prosciutto as an appetizer
2. In a salad with fennel or arugula, the reserved juices, a very good olive oil and sea salt.
3. Arrayed on a platter and sprinkled with orange flower water and cinnamon or mint (or both) for dessert.

And while the blood oranges are usually best served raw, I do like to roast them with honey as a topping for vanilla ice cream or for a salad with goat cheese and chopped pistachios.