Blood Oranges
To demonstrate the culinary and beverage applications of the up-and-coming exotic fruit, blood oranges, Sunkist hosted Sarah Graybill and other industry members at the Gillette citrus Groves in Dinuba, Calif. While there, she and the others sampled cuisine prepared with blood oranges in various formats, sipped beverage crafted with blood orange as a key ingredient, learned the history of Gillette Citrus and the story of the blood orange, and witnessed the start of the blood orange’s journey during the tour of the packing plant before it travels off to make waves in the food and beverage space.
Blood Orange Burrata Crostini
This blood orange burrata crostini is topped with blood orange segments, blood orange reduction, almonds, lemon zest, radicchio, frisee and mint. By Playa Privisions, a Playa del Rey, Calif.-based restaurant.
Sarah Graybill at Gillette Citrus Groves
Beverage Industry Magazine’s associate editor, Sarah Graybill, spent the morning in the Gillette Citrus groves, hand-picking blood oranges from the trees.
Blood Orange Trees
Ripe for the picking, these blood oranges need to be carefully trimmed down with gloved hands, as oils from fingertips create markings on the oranges’ surface.
Blood Orange Breton Tart/Tarte Bressane
This blood orange Breton tart/tarte bressane featured candied blood orange on top. It was created by Top Chef Sally Camacho for the blood orange brunch in the groves.
Mark Gillette operates Gillette Citrus
Mark Gillette operates Gillette Citrus with his family, who has been in the citrus business for over a century. Gillette filled us visitors in on the operation’s history.