IMGP6212cm Fullerton.CA.us Blood Orange

The blood orange is a variety of orange (Citrus × sinensis) 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.[1] Chrysanthemin (cyanidin 3-O-glucoside) is the main compound found in red oranges.[2] The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night.[3] 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 profile compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes.[3]

The blood orange is a natural mutation of the orange, which is itself a hybrid, probably between the pomelo and the tangerine,[4] Within Europe, the arancia rossa di Sicilia (red orange of Sicily) has Protected Geographical Status.[5] In the Land of Valencia, it was introduced in the second half of the 19th century.[6]

The three most common types of blood oranges are the 'Tarocco' (native to Italy), the 'Sanguinello' (native to Spain), and the 'Moro', the newest variety of the three.[7][8] Other less common types include 'Maltese', 'Khanpur', 'Washington Sanguine', 'Ruby Blood', 'Sanguina Doble Fina', 'Delfino', 'Red Valencia', 'Burris Blood Valencia', 'Vaccaro', 'Sanguine grosse ronde', 'Entre Fina', and 'Sanguinello a pignu'. The 'Maltese' is known to be the sweetest.[9] While also pigmented, Cara cara navels and Vainiglia Sanguignos have pigmentation based on lycopene, not anthocyanins like blood oranges.[7]

Blood oranges' red pigment anthocyanin is an antioxidant.[1] The pigments 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. Due to its pigments, the blood orange contain greater amounts of antioxidants than other oranges.
Some blood orange juice may be somewhat tart, while other kinds are sweet while retaining the characteristic blood orange taste. The oranges can also be used to create marmalade, and the zest can be used for baking.[16][17] A popular Sicilian winter salad is made with sliced blood oranges, sliced bulb fennel, and olive oil.[18] The oranges have also been used to create gelato, sorbet, and Italian soda.[19][20][21] Blood oranges are also popular in vinaigrette-style dressings, and are sometimes used to flavor niche-market beer.[22][23]
Blood oranges are a source of vitamin C like all citrus fruits. A medium-sized (154-g) orange also provides 28% of the recommended daily intake of dietary fiber.[citation needed] Oranges can also be a valuable source of folate, calcium, and thiamine.[24]
The juice of the 'Moro', rich in anthocyanins, improved fatty liver in mice. 'Moro' juice counteracts liver steatogenesis in mice with diet-induced obesity, thus may represent a promising dietary option for the prevention of fatty liver.[25]

en.wikipedia.org/wiki/Blood_orange

In Season: Blood Oranges
Gory name aside, this is one of the tastiest members of the orange family.

Su Reid August 14, 2008

A little history: Because the orange tree can simultaneously produce flowers, fruit, and foliage, these succulent fruits have long been associated with fertility. Although some are grown in California, most blood oranges come from Mediterranean countries (Southern Italy in particular) and are often considered to be among the finest dessert oranges in the world.
What they look like: They sport a thin, red-blushed orange skin, with flesh that ranges in color from pink to brilliant red to burgundy; taste-wise, they're tart-sweet and slightly berry-like.
Selection tips: Pick those that are firm to the touch and heavy for their size. Although bits of green and rough, brownish areas on the skin have no effect on flavor or quality, do avoid any fruits with mold or spongy spots. Note: One pound equals about three medium oranges and one cup of juice.

Storage tips: To keep these ruby gems fresh longer, choose refrigeration over the fruit bowl―they'll only last only a couple of days at room temperature, but up to two weeks in the fridge.
How to eat them: Blood oranges are best eaten fresh―out of hand, or in salads, salsas, or marmalades. If you're following a recipe you may be asked to section the fruit. To do so, peel the orange, cut between the white membranes to expose the flesh, and remove the sections (for more juice, squeeze the leftover membranes).
Peak growing season: The two most popular varieties are the dark-fleshed Moro and the delicately flavored Tarocco. The former is available from December to March, and the latter from January to May.
Health benefits: Oranges are rich in antioxidants―vital for healthy cells―including vitamin C, which aids in healing, boosts your immune system, helps your body absorb iron, and even helps reduce the risk of cancer. This citrus fruit is also a good source of fiber, which helps lower cholesterol and, like vitamin C, reduce your cancer risk. (To maximize your fiber intake, be sure to eat some of the spongy white pith right under the skin.)
Nutritional info: One tasty, medium-sized blood orange will provide you with 70 calories, 3.0 grams of fiber, 1.0 gram of protein, and no fat, sodium, or cholesterol.

www.cookinglight.com/food/in-season/in-season-blood-oranges

Taken on: March 10, 2018

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Blood Orange

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Camera: RICOH IMAGING COMPANY, LTD. PENTAX K-3, f/0, 1/400 sec, 70mm (=105mm), ISO 400 (more info) (hide info)

Camera:	RICOH IMAGING COMPANY, LTD. PENTAX K-3
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Flash:	Off, Did not fire
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Exposure Mode:	Manual
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