true blood: freshly squeezed blood and Texas orange juice

I never really liked canned or bottled juices. They always seem to taste a bit too sweet for me. Orange juice is especially tricky: often it comes with additional, unwanted pith and peel flavors, which makes it bitter; and it either tastes like plastic or metal from the container. Not good.

freshly squeezed Texas and blood orange juice

So over the weekends I try to prepare fresh juice for our breakfasts. It’s a really nice treat. One of the many benefits of living in beautiful California is that fresh, flavorful and economical citrus is available most of the year. This time of the year is really exciting, as all of the fruits come to market. I’ve seen lots of different types of lemons, grapefruit, tangerines, oranges and so on. Sometimes we even have friendly neighbors delivering citrus to our door from their gardens or country homes.

Last Saturday I squeezed fifteen oranges to make this “true blood:” seven sweet Texas and eight Moro blood oranges. Moro oranges are the darkest of the blood oranges around here. Neither orange is very juicy, that’s why I used so many. I like them though because they’re the sweetest.

blood and Texas oranges on the half shell

Just like on that HBO program, this juice is loaded with life sustaining goodness: lots of anthocyanins and other antioxidants.

It’s a breeze to make though you may need to put some muscle into it. Simply squeeze the oranges and serve in tall glasses. Add ice if you like it cold.

I don’t remember if the Texas oranges come from Texas. Maybe they’re from here, or perhaps Louisiana?