How to make the most out of blood orange season (because this fruit is literally edible sunshine)

In the dead of winter, when the days start to mesh together into a kind of cool gray haze, I find personal solace in the knowledge that it's also blood orange season, which runs from December through April. On the outside, many blood oranges look similar to their navel and Valencia counterparts, but a quick cut down the center reveals a flesh that's dark red and luscious. Here are three of her favorite ways to serve blood oranges: Blood Orange Salsa According to Cheatham, the blood orange's anthocyanins — the pigments that give red, purple and blue plants their rich coloring — are water soluble, which means that they can lose some of their vibrancy when cooked. Blood Orange Marmalade "They are so nice to use in marmalade, because you get a little bit more of those kind of juicy fruity-berry flavors," Cheatham said. Blood Orange Crisps "Another fun way I like to use them is to make chips," Cheatham said.