page_title: Blood orange
section_title: Sanguinello
hierarchical_section_title: Blood orange / Cultivars / Sanguinello
caption_attribution_description: A glass of Sanguinello blood orange juice.
context_page_description: The blood orange is a variety of orange with crimson, almost blood-colored flesh.
  The distinctive dark flesh color is due to the presence of anthocyanins, a family of polyphenol pigments common to many flowers and fruit, but uncommon in citrus fruits. Chrysanthemin is the main compound found in red oranges. The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night. Sometimes, dark coloring is seen on the exterior of the rind, as well, depending 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 distinctly raspberry-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 a hybrid, probably between the pomelo and the tangerine, Within Europe, the arancia rossa di Sicilia has Protected Geographical Status.
context_section_description: The 'Sanguinello' /sæŋɡwɪˈnɛloʊ/, also called 'Sanguinelli' in the US (the plural form of its name in Italian),  discovered in Spain in 1929, has a reddish skin, few seeds, and a sweet and 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.
caption: A glass of Sanguinello juice
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