Blood orange

Blood Orange

Blood orange (Citrus × sinensis) 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 antioxidant pigments common to many flowers and fruit, but uncommon in citrus fruits.

Pronunciation

UK: /ˈblʌd ˈɔːrɪndʒ/
US: /ˈblʌd ˈɔrɪndʒ/

Etymology

The term "blood orange" is derived from the fruit's distinctive dark red color, which is reminiscent of the color of blood. The exact origin of the term is unknown, but it is believed to have been first used in English in the late 19th century.

Description

Blood oranges are a natural mutation of the orange, which is itself a hybrid, probably between the pomelo and the tangerine. They have been grown since the 18th century in Sicily, and in the Mediterranean region in general, and are thought to have originated in either Sicily or in the southern Iberian Peninsula.

The blood orange, with its distinct color and flavor, is generally considered smaller than an average orange with a unique raspberry-like flavor in addition to the usual citrus notes. The skin can be tougher and harder to peel than that of other oranges.

Varieties

There are three main types of blood oranges: the 'Tarocco' (native to Italy), the 'Sanguinello' (native to Spain), and the 'Moro', the newest variety of the three.

Nutritional Value

Like all oranges, the blood orange is rich in vitamin C and dietary fiber. Additionally, they have a unique anthocyanin antioxidant not found in other oranges. 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.

Related Terms

External links

Medical encyclopedia article on Blood orange
Wikipedia's article - Blood orange

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