An orange is an orange is an orange. They ALWAYS are orange. But reality hits you hard sometimes. Apparently, teacher can be wrong too. An orange can be red. Whut????
My eyes narrowed at the glass, which was set down on our breakfast table. I clearly remember hearing Kari order orange juice. But why is this glass filled to the brim with red liquid if she ordered orange juice?
“What is this?” I naively asked Kari.
“Orange juice. Blood orange juice.” she answered.
With my wide-eyed expression, Kari and Chef Lij may have noticed it was my first brush with this strange fruit. Hence, they sent me home with a bagful of blood oranges. [Thank you!]
And so in the spirit of new ingredient discovery, I sliced a few oranges for a refreshing and healthy liquid dessert. Though the flesh may not have been completely red – there were dapples of red, especially in the riper corners of the fruit, the juice I squeezed out from those oranges was, well, red.
But despite the difference in the color, the juice was still orangey in flavor. In fact, I think this batch of blood oranges had a sweeter, more pleasant flavor, versus a regular orange orange.
So now that I know that some oranges can be red, how will I teach this baffling fact to future foodie children?
Delirious about delicious,