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A slice of blood orange in a Negroni. Not an orange peel as made in the bars in the States. Or, a slice of blood orange in a Campari on the rock. That's how we spent our afternoons during the years we lived in Italy.
if the blood orange you eat is very tart, probably it's the Moro variety. It's dark dark red like pomegranate and chefs use it primarily for the color & the acidity. I like the Tarocco blood orange better. It's juicier & sweeter like a cocktail grapefruit or tangerine.
I think they taste more like a cranberry or pomegranite. Its a more tart taste but not high acid like a grapefruit or sour like a lemon. I've eaten tangerines and they do nothing for me, too bland. Clementines are good for ease of peeeling but lack a little zing.
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