Blood Oranges are a type of orange with a reddish color on the skin and flesh of the fruit. It is considered a mutation, or a hybrid of the tangerine and a pomelo fruit. The red pigment indicates the presence of a particular antioxidant called anthocyanin.
An antioxidant is found in many foods and has the ability prevent cell damage in the body; it is uncommon to find this antioxidant in citrus fruits. The rind of the fruit is tougher and harder to peel than a regular orange, but the overall taste is sweeter.
1/4 small red onion, very thinly sliced
1/4 cup rice wine vinegar
Maldon salt and freshly ground white pepper
4 blood oranges
2 tablespoons extra-virgin olive oil
2 tablespoons torn basil leaves
Toss the red onion with the vinegar and season with Maldon salt and white pepper. Let stand at room temperature until softened, 15 minutes. Drain.
Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Thinly slice the oranges crosswise, removing any pits. Arrange the oranges on a platter and scatter the red onion on top. Drizzle with the olive oil and season with Maldon salt and white pepper. Garnish with the basil and serve.