blood orange
A sweet-tart
ORANGE with a bright red or red-streaked white flesh. Most blood
ORANGEs are best eaten fresh, but the more acidic varieties like the Maltese work well in cooked sauces like the HOLLANDAISE-based
MALTAISE SAUCE. See also
ORANGE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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