The blood orange is a variety of orange with crimson, blood-colored flesh. The distinctive dark flesh color is due to the presence of anthocyanin, a pigment.

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Presentation transcript:

The blood orange is a variety of orange with crimson, blood-colored flesh. The distinctive dark flesh color is due to the presence of anthocyanin, a pigment common to many red flowers & fruits, but uncommon in citrus fruits.

The fruit is smaller than an average orange. Its skin is usually pitted. Some times there is a dark coloring on the exterior of the rind. The degree of coloration depends on the light & temperature of the growing area & the variety.

Blood oranges are cultivated in Sicily and have been since the time of Moorish rule. Today Sicilian citrus is found in every country that permits imports.

Blood oranges cultivated in the United States are in season from December to March in Texas & from November to May in California. Blood oranges will grow in Florida but when grown there they often have little or no red color. The variation in temperature between night and day seems to be needed to develop the color.

Blood oranges, like all citrus fruits, are a good source of Vitamin C & Potassium. The red pigment, anthocyanin, is an antioxidant, thought to reduce the risk of heart diseases, some cancers & cholesterol build up.

Blood oranges are most often eaten fresh. They are also being processed into juice. The fresh blood orange is usually seedless.

REFERENCES MzNHh1Catsj2b#prices Children’s Literature about Blood Oranges Blood Orange Brewing: Tea Shop Mystery #7 by Laura Childs