Blood orange

Theblood orangeis a variety oforangewithcrimson, nearblood-colored flesh. It is one of thesweet orangevarieties (Citrus×sinensis). It is also known as theraspberry orange.
The dark flesh color is due to the presence ofanthocyanins, a family ofpolyphenolpigmentscommon to many flowers and fruit, but uncommon incitrusfruits.Chrysanthemin(cyanidin 3-O-glucoside) is the main compound found in red oranges.The flesh develops its characteristic red color when the fruit develops with low temperatures during the night.Sometimes, dark coloring is seen on the exterior of the rind as well. This depends on the variety of blood orange. The skin can be tougher and harder to peel than that of other oranges. Blood oranges have a unique flavor compared to other oranges, being distinctlyraspberry-like in addition to the usual citrus notes.The anthocyanin pigments of blood oranges begin accumulating in the vesicles at the edges of the segments, and at the blossom end of the fruit, and continue accumulating in cold storage after harvest.
The blood orange is a natural mutation of the orange, which is itself ahybrid, probably between thepomeloand thetangerine.Within Europe, thearancia rossa di Sicilia(red orange ofSicily) hasprotected geographical status.In theValencian Community, it was introduced in the second half of the 19th century.
The three most common types of blood oranges are theTarocco(native toItaly), theSanguinello(native toSpain), and the very darkMoro(native toItaly), the newest variety of the three.Other less-common types includeMaltaise demi sanguine,Washington Sanguine,Ruby,Doblafina,Delfino,Burris Valencia,Vaccaro,Grosse Ronde,Entrefina, andSanguinello a Pignu.
While also pigmented,Cara Cara navelsandVainiglia sanguignoshave pigmentation based onlycopene, not anthocyanins as blood oranges do.
TheMorois the most colorful of the blood oranges, with a deep red flesh and arindwith a bright red blush.The flavor is stronger and the aroma is more intense than a normal orange. This fruit has a distinct, sweetflavorwith a hint ofraspberry.This orange possesses a more bitter taste than the 'Tarocco' or the 'Sanguinello'. The 'Moro' variety is believed to have originated at the beginning of the 19th century in the citrus-growing area aroundLentini(in theProvince of SyracuseinSicily,Italy)as a bud mutationof the "Sanguinello Moscato".The 'Moro' is a "deep blood orange",meaning that the flesh ranges from orange-veined with ruby coloration, tovermilion, to vividcrimson, to nearly black.
The nameTaroccois thought to be derived from an exclamation of wonder expressed by the farmer who was shown this fruit by its discoverer. It is a medium-sized fruit and is perhaps the sweetest and most flavorful of the three types. The most popular table orange in Italy, it is thought to have derived from a mutation of the 'Sanguinello'. It is referred to as "half-blood", because the flesh is not accentuated in red pigmentation as much as with the 'Moro' and 'Sanguinello' varieties. It has thin orange skin, slightly blushed in red tones. The Tarocco is one of the world's most popular oranges because of its sweetness (Brixto acid ratio is generally above 12.0) and juiciness. It has the highestvitamin Ccontent of any orange variety grown in the world, mainly on account of the fertile soil surroundingMount Etna, and it is easy to peel. The 'Tarocco' orange is seedless.
TheUniversity of California, Riverside Citrus Variety Collectionhas delineated three subcultivars of 'Tarocco'. The 'Bream Tarocco', which was originally donated by Robert Bream ofLindsay, California, is of medium to large fruit with few to no seeds. 'Tarocco #7', or 'CRC 3596 Tarocco', is known for its flavor, but has a rind with little to no coloration. The 'Thermal Tarocco' was donated by A. Newcomb of Thermal Plaza Nursery inThermal, California.
TheSanguinello/sæŋɡwɪˈnɛloʊ/, also calledSanguinelliin the US (the plural form of its name in Italian), discovered in Spain in 1929, has reddish skin, few seeds, and sweet, tender flesh. 'Sanguinello', the Sicilian late "full-blood" orange, is close in characteristics to the 'Moro'. Where grown in the Northern Hemisphere, it matures in February, but can remain on trees unharvested until April. Fruit can last until the end of May. The peel is compact, and clear yellow with a red tinge. The flesh is orange with multiple blood-colored streaks.
Blood oranges may have originated in the southernMediterranean, where they have been grown since the 18th century. They are a common orange grown in Italy. The anthocyanins – which give the orange its distinct maroon color – will only develop when temperatures are low at night, as during the Mediterranean fall and winter.Blood oranges cultivated in the United States are in season from December to March (Texas), and from November to May (California).
Some blood orange juice may be somewhat tart; other kinds are sweet while retaining the characteristic blood orange taste. The oranges can also be used to createmarmalade, and thezestcan be used for baking.A popular Sicilian winter salad is made with sliced blood oranges, sliced bulb fennel, and olive oil.The oranges have also been used to creategelato,sorbet, andItalian soda.
Raw blood oranges are a rich source (20% or greater of theDaily Value, DV) ofvitamin Canddietary fiber, and a moderate source offolate(15% DV), with no othermicronutrientsin significant content.