Blood Oranges and Cut Citrus

Blood oranges owe their red flesh to anthocyanin, the same pigment that colors blackberries. It only develops when cold nights follow warm days, which is why Sicily grows so many on the slopes around Mount Etna. A few have been cut open on a wooden board in a sunny kitchen by the sea, filling the blood orange jigsaw puzzle with deep reds and oranges. Their season runs from winter into early spring, so they never stay long in the stores.