Far East Broiled Blood Oranges are a healthy treat I was inspired to make with a few of these distinctively-colored oranges still sitting in my fruit bowl from the holidays and other simple ingredients I could rummage from the pantry. I’ve always loved broiled grapefruit, and so I figured it would probably translate well to most citrus – including blood oranges.
As with all broiled citrus or roasted citrus, I love how the juices mingle with the sugar that’s typically sprinkled on top to create a sweet caramelized crust. For these broiled oranges, I’ve used just a bit of date “sugar” to keep the recipe Paleo and just all around healthier. Read on to get all the unexpected flavorful ingredients and easy how-to:
First of all, you may be wondering what the deal is with these strikingly-colored oranges that range in color from dark pink to crimson to deep maroon. The unique, dark red color comes from anthocyanins, a polyphenol pigment that is found in many flowers and other fruits and vegetables (like blueberries, blackberries, cherries, beets, red onions) – but uncommon to citrus. They taste similar to an orange, but with additional hints of raspberry, fruit-punch, cranberry or slightly floral, depending on the variety.
I thought I’d give these dramatic-looking looking oranges an exotic flavor-pairing inspired by the Far East. In addition to the date sugar topping, I’ve added a splash of coconut aminos (can use soy sauce if not Paleo) and sprinkling of sesame seeds, along with a dash cayenne pepper to create some sweet heat. Admittedly that all may sound odd, but TRUST ME, the ingredients marry together to tantalize all your tastes with one bite – sweet, salty, sour, bitter and umami taste!
Also, a mention about the sugar again, I’ve used date sugar because it’s less processed that conventional sugar. It’s made from finely ground dried dates, so you still get some of that good fiber. You can make your own date sugar (but why, lol), instead I prefer the convenience and economy of packaged date sugar. Coconut sugar would make a good substitute, or traditional brown sugar can be used as well – the recipe doesn’t call for that much sugar, so whatever choice is probably just fine.
This broiled orange recipe couldn’t be easier! Simply slice the oranges in half and top each half with the simple ingredients – pop in the oven on with the broiler on high. Now, some tips on the broiler, as all will differ in heat intensity. First, don’t place your pan on the TOP shelf, that will be too high to the heat source – burning the sugar and leaving a cold orange will be almost guaranteed! Instead, I used a shelf or two down, this lessens the chance of burning the top and also creates a little longer cooking time which will help heat up the remainder of the orange more evenly. Also, it’s best to crack the oven door an inch to temper the heat – and I always stand by watching for the entire time!
Final tip, the photo shows this delicious Asian orange recipe with a rounded, ceramic spoon on the side for eating. Nope, nada, no – that did not work! Instead, use a grapefruit spoon to dig out the flesh without creating a big, juicy messy. Learned my lesson the hard way on the first roasted blood orange I devoured!
Here are some essential products for Broiled Blood Oranges:
- 2 medium blood oranges
- 2 tablespoons date sugar (may sub coconut sugar or brown sugar)
- 2 teaspoons coconut aminos or can sub soy sauce if not paleo
- 4 pinches ground cayenne pepper
- 1 teaspoon sesame seeds
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Turn broiler to high.
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Slice blood oranges in half, crosswise and remove any visible seeds. Place orange halves on small, rimmed baking pan. If orange halves wobbly, slice a bit off the bottom peel to make sit steady.
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Sprinkle date sugar evenly over orange halves, approximately 1/2 tablespoon per orange half.
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Drizzle soy sauce evenly over date sugar, approximately 1/2 teaspoon per orange half.
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Sprinkle a pinch of cayenne pepper on top of each orange half.
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Sprinkle sesame seeds evenly between oranges.
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Set pan on second to top rack slot of oven and leave oven door cracked slightly open to moderate heat.
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Broil oranges for 2 to 3 minutes, watching carefully and removing once sugar starts to bubble and brown.
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Remove and let cool 1 minute before serving. Serve with a serrated grapefruit spoon for easier eating.