Just as winter ends, blood oranges begin. They come to market around now, after most other citrus varieties. Blood oranges require cold nights to develop their bright red coloring, and they’ve surely had it this year. The gorgeous scarlet color comes from anthocyanins, a powerful antioxidant. Use blood-orange juice to make striking cocktails and marmalade, or enjoy them in a traditional Italian salad with thinly sliced fennel and extra-virgin olive oil. Moro varieties may have an almost berry-like flavor, while Tarocco are the sweetest. The Bream Tarocco subvariety from Lindsay, Calif., has few to no seeds.