catching up to silly saturday

Hello! It’s been a bit since my last post, but lots of things are developing around here, and that’s taken away most blogging time (and all IG time). Mostly interesting stuff, but can’t discuss yet.

What I can offer today is a suggestion to try a tasty citrus fruit next time you see some at your grocers.

Called Blood Oranges over here, because of their colour. I discovered, after reading the Wiki article about them, that the one I ate, and did not like at all, just wasn’t ripe.

Seems they’re sort of tangerine-like, and not like regular oranges at all!

They sort of remind me of persimmons, which can look lovely, bright and shiney orange. You’d think they were ripe & ready to eat, but YUCK if you try. You have to wait until they start getting black and gelatinous and quite rotten-looking. Then they are sooooooo good!

In my very limited experience, blood oranges won’t appear that yucky, but might seem slightly shrunken, like a citrus that’s drying out. The outer skin might start showing red streaks.

If what you buy doesn’t look ripe, leave them to ripen! Mine have been aging in the bottom of my fridge in a drawer. Which reminds me . . .

Time to get another out and enjoy . . . . . . . Do tell if you’ve tried them!

Post Script!

PS/Thought I’d just add that today’s blood orange tasted quite orangey. Guess it’s like a chocolate box – you never quite know what you’ll get!

4 thoughts on “catching up to silly saturday”

  1. I had no idea that you had to wait until they got very old to eat them. I’ve tried blood oranges before and wasn’t impressed. Ditto for persimmons. The ones I’ve tried were unripe I guess…but they tasted pretty good, to me. Delicate sweet flavour. I don’t know if I could let them go until they looked rotten. 😁

    Deb

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    1. Hi, Deb! Thanks for sharing your experiences. “Old” is relative here, as I’ve no idea how long ago mine were picked.
      Now that I think about it, the very first one I ate wasn’t too bad, so a couple days later I tucked into another. That one was extremely bitter. I couldn’t describe how it tasted. Just Not Good! And not sweet.
      So I looked them up and decided to let the rest age in cold storage, as Wiki suggested.
      As for persimmons, I think as long as they’re squidgy they’re good to eat. They just get sweeter & gooier as they age. Maybe I should look them up, too . . . 😉

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