Blood oranges are remarkable for the crimson colour of the flesh and juice and have a round, sweet flavour. When I lived in Oxford I had a Sicilian lodger whose mother, quite rightly, believed that he could not possibly eat well in England. Each month she sent to him a food parcel from their own land near Catania. These parcels contained olive oil which almost tasted of tomatoes, goat's cheese which looked like misshapen gourds, their own wine and wonderful, sun-laden blood oranges.
