Best tasting Blood Orange
I'm planning on adding a blood orange tree to my citrus collection this year (all my trees are planted in the ground outdoors). I've only eaten them pre-picked in the market before and never fresh from the garden so the taste has varied a great deal even within a single variety probably due to ripeness or how long it's been off the tree. What's the best tasting variety in your opinion to be eaten raw straight off the tree as opposed to which variety you'd use in desserts or other cooking with multi-ingredients if the two answers are different. I'm looking for the best type to eat on its own. I know it's entirely subjective but I'd appreciate your expert opinions on your favorites, thanks.