Oranges that taste of summer berries

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Blood oranges: These crimson-fleshed citrus fruits are another produce item that has gone almost instantly from obscure to commonplace. It wasn’t so long ago that you practically had to travel to Sicily to find them. Now they’re in grocery stores. The season for blood oranges has just begun, so expect to see them showing up on restaurant menus, paired with fennel for a popular salad, or used in sorbets or as garnish for desserts. Blood oranges get their unusual berried flavor from the same anthocyanin pigment that gives them their vivid color -- this taste should be no surprise, as that is the same pigment that colors (and flavors) raspberries. There are actually several varieties of blood orange, and they ripen at different times. The ones we’re seeing now, the first to ripen, are the Moros. They have the deepest and most consistent color but often are not as sweet as other varieties. Most citrus aficionados prefer Tarocco blood oranges for flavor (though their color is not as emphatic). They’ll be along a little later in the winter.

Various vendors, $1.50 per pound

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Peaking

Baby Brussels sprouts: What’s the newest trend in Brussels sprouts marketing? Producers have tried selling them on their stems, which looks funny but provides no real benefit. Now look for these tiny little sprouts. About as big as an olive, they are sweet as can be -- and not just in looks. They’re mild enough you can even eat them raw. Cook them very, very quickly to avoid developing that overcooked cabbage smell. Just be sure to buy them early, before the chefs snatch them all up.

Coastal Farms, $5 per pound

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russ.parsons@latimes.com