Beautiful, juicy, sweet, red and orange Blood Oranges. That’s right. Recieved this weekend. They are just now beginning to ripen up which explains the mix of orange and red in the pulp. They will continue to get more and more red until the end of the season, which will be around the March timeframe. I am trying to control myself from eating them all or giving them all to my friends. This Friday I will be spinning up a wonder-full batch of Blood Orange Sorbetto. Light, fruity, smooth,…TO BE CONTINUED…