Apricots appear in fresh tarts, cooked into preserves, and as flavorings for soufflees. Look for dried apricots in Middle Eastern tajines and as flavor accents for wild game. They go particularly well with mild cheeses such as Brie, St. Andre or Reblochon. Blood Oranges Recipes Blood oranges were probably developed in Sicily after the orange was brought there in 1400, and the 19th century brought increased cultivation of them. These fruits often look just like regular oranges until you cut into them and see the deep red flesh, sometimes solid, sometimes flecked with gold.
Most blood oranges sold here come from California, although a few are imported from Italy.
Preparations tend to be simple and focused on the raw fruit. Look for blood oranges in fresh fruit tarts, served as ruby red orange juice, or in salads with slivers of red onions. Cherimoyas have scaly green skin and look a little like irregularly shaped avocadoes. A ripe one should, also like an avocado, be a little soft when gently squeezed. The very soft, pale yellow flesh is truly custardy in texture.