These brilliantly-colored fruits are at their peak, and this year’s season is a great one for citrus. They juice beautifully, are a welcome sight in lunch boxes, liven up salads, and make delicious marmalade. If you have not had the pleasure of experiencing a blood orange, we highly recommend you give them a try.

Blood oranges originated in Sicily and Spain, but are now grown locally. They are slightly less sweet and also less acidic than a regular orange. There is something unique about their flavor.

This gorgeous recipe shows itself off for a special dessert. Whole, peeled blood oranges are simmered in lemon-honey syrup. Serve the oranges chilled with Greek yogurt for brunch or alongside cheesecake or rice pudding for a gorgeous winter dessert.

Fresh Blood Oranges with Lemon Honey Syrup
Adapted from Martha Stewart Living, April 1966
Serves 8

Ingredients
8 blood oranges
1/4 cup honey
Juice of 2 lemons
Pinch of sea salt

Directions
Carefully remove pith and peel from oranges with a knife. Work over a bowl to reserve any juice.

In a saucepan, combine the honey, lemon juice, sea salt, and 4 cups of water. Bring the liquids to a simmer and remove from heat.

Add the oranges and reserved juice, and let stand until cool. Chill before serving