Overview
Blood oranges belong to the Citrus family. It is a variety of the common sweet orange. Its name derives from its flesh color, which is deep red, crimson, almost like the color of blood. The blood orange owes its color to the anthocyanins, which are a type of antioxidants found in many fruit and plants but not commonly in citrus fruit.
Their appearance resembles regular oranges but a little bit smaller in size, although sometimes their skin may have red stripes or spots.
Their taste, depending on the variety, may also resemble that of regular oranges but can easily be distinguished as it can be a little more sour, bitter or tart.
There are three commonly cultivated varieties of blood oranges. The Tarocco which is mostly produced in Italy, the Sanguinello which is usually a product of Spain and the Moro which is the newest variety of the three and the one most commonly found around the world.
History
Blood oranges are believed to have originated in the Mediterranean and were first grown in the 18th century. The climate of the Mediterranean basin is crucial for their cultivation because their distinct crimson color can only be created during the Mediterranean late fall and winter, when the temperatures are mildly low during the day but fall during the night. This difference in temperature allows the anthocyanins to fully develop and spread the deep red color to the whole fruit.
In season
Winter to early Spring (December to March)
Nutritional value
- Rich in Vitamin C. One large fruit is enough to cover our Daily Recommended Intake.
- Rich in Calcium and Potassium.
- Contains anthocyanins which are considered powerful antioxidants.
- Substantial amounts of Vitamin A and Folate.
- When consumed as a fruit, it can be a good source of dietary fiber.
Health benefits
Blood oranges have all the health benefits of regular oranges, with the added effects of the anthocyanins. Paired with Vitamin C, they make the blood orange the only member of the citrus family with such a high antioxidant capacity. Consumption of foods rich in antioxidants such as anthocyanins has been associated with a reduced risk of cancer and cardiovascular disease. Anthocyanins have also been found to guard against inflammation, obesity complications and obesity-related diseases. Also, the high content of blood oranges in Vitamin C strengthens the immune system, helps collagen production and promotes the absorption of iron.
How to choose
When you choose blood oranges, you can’t know how much of the crimson color has developed in the inside and whether it has spread to the whole of the fruit. Choose fruit that are small, with a dark orange skin and preferably with some red spots or areas. Those are most likely to be crimson red inside.
How to consume
The best way to consume blood oranges is raw as a fruit. Wash well under running water, peel and enjoy.
You can also juice them but you will lose some of the health benefits such as the dietary fiber and an amount of the antioxidants. Their red juice is really impressive and can be consumed on its own or mixed with other citrus fruit juices like grapefruit or tangerines.
Recipe uses
- In salads. They pair well with green, leafy vegetables, beetroots, carrots, broccoli and potatoes. They add color and acidity to any salad.
- In baking. You can use them sliced in pies, tarts or cakes. You can also use their juice, peel and zest the same way you use oranges.
- For fruit punches and cocktails. Their red juice can add an impressive color and can be the base for many juice-based beverages.
- For sauces and marinades. The distinct color and flavor of their juice and its acidic effects can be very useful for marinating meats and poultry.
- In jams and preserves.
Storage
Store them in a cool place, away from direct sunlight. They can also be stored in the fridge.
Scientific Reference
https://www.ncbi.nlm.nih.gov/pubmed/28974032
