You can't really tell there's anything different from the outside - it still has that tell-tale Navel on one end - you've got to slice it open.
This is where it starts to get interesting - it's certainly not orange inside, neither is it a deep red, it's somewhere in between. I think when you squeeze the fruit you gain a greater appreciation that this isn't an orange orange.
The juice looks a bit murky like someone has blended blood orange juice with regular, it's not overly sweet and is acidic but that makes it quite refreshing.
My plans for these oranges have had to change since I've been basically bed bound for the last week and while I am on the improve, I lack the energy to physically do anything.
Lucky for me, I've had help in the form of Paalo who volunteered to make this curd - and for a first time effort, it's proved to be perfectly delicious!
Makes: 1 jar
2 egg yolks
55 grams golden icing sugar
50 mls red navel orange juice
40 grams butter, cut into tiny cubes
Whisk the egg yolks and sugar together until thick and creamy. Scoop this out into a saucepan along with the orange juice and butter - stir to mix in the orange juice and slacken the mix.
Place the pan on low heat and whisk constantly until it thickens. You do need to be careful and not heat the mix too quickly or you will end up with sweet scrambled eggs.
Once it's reached the right consistency remove it immediately from the heat - continue whisking and then pour it into sterilised jars. Seal and allow to cool and then store in the fridge.