Blood orange
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The blood orange is a variety of orange (Citrus sinensis) with crimson, blood-colored flesh. The fruit ranges from small- to medium-sized; its skin is usually pitted but can be smooth. Blood oranges owe their distinctive appearance to a pigment called anthocyanin not typically found in citrus, but common in other red fruits and flowers. Not only is the inside of the orange darkly pigmented, but depending on the variety, the outside may feature dark washes of red. The exact reasons for the unusual inside color are unknown. However, it seems light, temperature and variety are important contributors.
[edit] Cultivars
There are three types of blood oranges, the Tarocco (native to Italy), the Sanguinello (native to Spain), and the Moro, which is the newest of the three and is grown in San Diego, California.
The Tarocco is a medium-sized fruit and is perhaps the sweetest and most flavorful of the three types. However, its internal reddish color is unreliable.
The Sanguinello, discovered in Spain in 1929, has a reddish skin, few seeds, and a sweet and tender flesh.
The Moro, a recent introduction into the blood orange family, is the most colorful of the three types, with a deep purple flesh and reddish orange rind. This fruit has a sweet flavor with a hint of raspberry.
Blood oranges cultivated in the United States are in season from December to March (Texas), and from November to May (California).
[edit] External links
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