Talk:Blood orange

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Contents

[edit] Copyright violation?

The Blood orange article's first section is identical to the text on the main page of http://www.gourmetsleuth.com/bloodoranges.htm#Buy%20and%20Store. I am going to edit it so that we can avoid a problem with copyright issues. 03:24, 10 April 2007 (UTC)Raryel

[edit] Duplicate info

The Sanguinello article should be merged into the blood orange article and refer to blood orange when searched. It would not be appropriate to merge blood orange into Sanguinello, since it would then not be able to include the other varieties without those sections becoming irrelevant.


—The preceding unsigned comment was added by 24.250.22.19 (talk) 23:44, 18 February 2007 (UTC).

[edit] Cultivar

This section is not consistent with the Sanguinello article regarding the growing regions of blood oranges

[edit] Other Varieties

It would make more sense to merge all the other varieties into this article using it as a general topic and breaking down the other varieties within it.

[edit] Random comments about blood Oranges

I agree, the taste to me seemed more somewhere inbetween a grapefruit and an orange. However, I find the best part to be the appearance after eating one violently.. ;) --Tavaryn 21:20, 5 March 2006 (UTC)

I'm enjoying a Moro right now, and I must say it is less sweet than described in the article. I find it's flavor to be more like grapefruit with hint of honey.


... This is the coolest thing I've ever seen in the world of fruit.. and that includes starfruit. Where can I get some!?!

I just ate a Moro and it was superb! Very juicy and very sweet!

Yes, blood oranges taste distinctly more bitter than regular ones. A mix of the traditional citrus fruit sour taste, some sweetness, and also bitterness mixed in. I personally like them more than actual grapefruit. -- Northgrove 17:36, 19 February 2007 (UTC)

[edit] EW!

My roommate is eating one right now, and I just HAD to know WTF was up with these creepy oranges. I was so, so horrified when I saw it—I did a double take! I guess it'd be cool to put on the table at Halloween parties for unsuspecting kiddos... --Chacharu 04:55, 1 January 2007 (UTC)

That's interesting; at least here (in Sweden), this variety is common, especially during winter. For some reason -- I'm not sure if it's somehow season related, or just due to tradition. -- Northgrove 17:33, 19 February 2007 (UTC)

[edit] Sanguinello discussion

I don't understand the next-to-last sentence of the second paragraph. 20% of what? Fitzaubrey 06:19, 24 January 2007 (UTC)

I think it means it contains 20% anthocyanin (second sentence, first paragraph) [Anonymous Edit] 09:38, February 27 2007


This article conatins far more information on Blood Oranges than the main article on them, and also contains relatively little information specific to the Sanguinello. They really should be merged.

Also, I concur that the second paragraph is confusingly worded. It is not clear whether "Sicilian" orange refers to any blood orange grown in Sicily, or to the Sanguinello spefically. And I haven't got the foggiest idea what the last sentence means. It can't mean 20% anthocyanin by volume, it would be inedible if it had so much. Perhaps the intent is "20% of the anthocyanin contained in X," but in that case I'm not sure what X refers to. Do Florida oranges have any anthocyanin at all?.

[edit] blood oranges

whre do they come from?

[edit] blood oranges

whre do they come from? —Preceding unsigned comment added by 205.122.116.84 (talk) 17:11, 10 April 2008 (UTC)