I stumbled upon this thread from a link on the 'Dinner' thread, and since I just bought some blood oranges a few days ago, thought I might make my first attempt at food photography. These are some Sunkist-branded Moro oranges: The flesh is beet-red, the juice a deep magenta. These are very sweet and juicy, with just a hint of sour/tart flavor. Though I've bought them infrequently for a few years, I too am a novice - until recently I was unaware of the different varieties. This article in the NY Times Magazine gives a brief but tantalizing taste of Sicilian blood-orange cuisine with some recipes I intend to try (and will try to post results Those pictured above are destined for a simple salad of orange segments, sprinkled with coarse salt and red pepper flakes, and drizzled with EVOO. Anyone know of a source for the Tarocco variety? mark