Blood oranges have a striking red flesh and are prized for their juiciness, robust flavor, and high antioxidant levels. They are grown commercially in some parts of the US but are mostly imported from Europe. They can be used in a variety of recipes and are an excellent addition to green salads.
The blood orange is perhaps one of the most striking citrus fruits. While the medium orange is sliced to reveal dark to light colored orange flesh, people who slice or peel a blood orange – which is a standard mutated orange – may initially be shocked to find the fruit’s flesh a red intense, sanguine or bloody color. Such crimson depths reveal a tremendous sweetness, and blood oranges, which may be available a little earlier in the season than traditional oranges, are prized for their juiciness, robust flavor, and outstanding color.
Long known to Europeans, especially in Spain and Italy, knowledge of blood oranges is fairly new in places like the Americas. There are a few sunny locales in the US where this orange is now grown commercially, but more often than not, the stock is still delivered from Europe. There are some variations of blood oranges and the most famous are Sanguinello, Moro and Tarocco. All three are considered good in flavor, but can have their own characteristics; for example the Moro is considered the most reddish while the Tarocco can have the most intense flavour.
No matter what blood oranges people find available, usually in the Western Hemisphere around February, certain characteristics characterize these oranges. Other than blood flesh, they tend to be relatively thin and juicy. Most have seeds, but the amount of seeds can range from many to a few. Blood oranges are typically smaller than traditional oranges. The appearance on the skin can also vary, and sometimes as the orange ripens, a red blush occurs on the skin, while others remain pale to dark orange without this appearance.
The easiest thing to do with a blood orange is peel it and eat it. Although the skin is thin, they can be peeled or they can be cut up and made into classic orange boats for consumption. Red juice can be slightly prone to staining, so a napkin or paper towel is recommended.
There are many recipes that include blood oranges. They can be used in a variety of desserts and are an excellent addition to green salads or their juice can be used in citrus sauces. They can liven up fruit salads and essentially be used in any recipe that calls for oranges of other types.
One of the benefits of blood oranges is that they have higher antioxidant levels than other orange varieties. The coloration of the orange represents the presence of anthocyanins, which are available in other dark-colored fruits such as cranberries. These chemicals are being investigated as they potentially have anti-aging benefits and protection against things like cancer and heart disease. Combined with this is a generous serving of vitamin C. A single blood orange usually gives people over 100% of the recommended daily allowance for this vitamin.
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