Grapefruit-Blood Orange Mignonette

Grapefruit-Blood Orange Mignonette

Appetizers | 01/24/2012 | By

Winter is here, well sort of. It’s nice and sunny in SoCal, while snow is beginning to fall on the East coast. The farmer’s markets are still up and running, and on our most recent visit we saw plenty of produce. So there’s no reason to feel the winter blues when you can find mustard greens, swiss chard, rapini, parsnips, turnips, beets, carrots, kale, oranges, tangerines, blood oranges, grape fruits, and cabbage….just to name a few.

I was going to write a super informative (a.k.a.  long) post on blood oranges, but I decided to do the short version instead. Blood oranges are simply a variety of orange with dark-red colored flesh, the color is due to a pigment called anthocyanin. The rind is orange and can sometimes be tinted with splashed of red. The taste is that of the classic orange speckled with hints of raspberry. There are three main varieties Moro, Tarocco, and Sanguinelo. The one most commonly available in the US is the Moro variety, and you can find them at the Laguna Niguel Farmer’s Market. Blood oranges are in season from December to May in CA.

So how do you use them??? You can use them just as you would any citrus. Yet, the beauty of blood oranges is their crimson flesh, so I would try to showcase their distinct color. I made a blood orange margarita; a mixed green salad with blood orange segments, walnuts, roasted beets, blue cheese and a sherry vinaigrette; and a blood orange-grapefruit mignonette that I served with Pacific oysters. Mostly we’ve just been eating them as a snack by cutting them into quarters, and sprinkling them with a bit of salt.


Grapefruit- Blood Orange Mignonette

 Yield: ½ cup

Time: 15 min.


Shallots, finely minced 1.5 ea.
Serrano Pepper, seeded and minced ½ ea.
Grapefruit, large, segmented ½ ea.
Blood orange, segmented, w/juice ½ ea.
Champagne Vinegar 2 tbsp.
Black Pepper, coarse grind 1/8 tbsp.
Olive oil 1/8 tbsp.
Paprika, sweet 1/8 tbsp.


  1. In a small sauté pan, sweat shallot in ½ tsp. of canola oil at medium-low heat until translucent. Remove from pan, set aside, and let cool.
  2. Cut the orange and grapefruit segments into small dice and combine them with the shallots, juice, Serrano pepper, black pepper, paprika, olive oil, and champagne vinegar.
  3. Season to taste. Serve with raw oysters in the half-shell.

Chef’s Notes:

Leave out the Serrano pepper for a non-spicy version.

Here are some other recipes you can try:

Bruschetta with Fava Beans, Greens, and Blood Oranges– Bon Appetit

Blood Orange Sorbet by Gluten Free Girl

Blood Orange Olive Oil Cake – Smitten Kitchen

Roasted Beet and Blood Orange Salad with Spicy Greens – 101 Cookbooks

  • Mandy

    Very clever recipe! Thanks for the inspiration