Blood orange is a citrus fruit that looks similar to orange from the outside but has deep red colored fruit and juice. The red color is the result of anthocyanin, which develops when these citrus fruits ripen during warm days tempered with cooler nights. Blood oranges have a unique flavor compared to other oranges.
These are essentially divided into three groups: sweet oranges, bitter oranges, and mandarins. The obvious difference between blood oranges and other types of oranges starts with the color.
On the inside, blood oranges can range from shades of red, orange, and purple – depending on the variety and how mature they were at harvest.
The skin can show various amounts of red again depending on its maturity and variety. Blood oranges are more acidic than Navel or Valencia oranges. They do have a unique flavor that many categorize as raspberry-like.
Blood Orange is a unique variety of orange (Citrus x Sinensis). Its flesh has a resemblance with blood as far the color is concerned. This is the reason why to call it blood orange. The particular dark flesh color is due to the presence of the chemical anthocyanins a family of polyphenol pigments common in various flowers and fruits.
But it is not common in citrus fruits like oranges. This characteristic maroon color comes into existence by the time when the fruit develops at low temperatures at night.
Texture and Taste of blood orange
Interestingly one may find it harder to peel the skin of this particular fruit other than the normal orange. Sometimes, people find the dark color on the exterior of the rind as well. It is believed that blood orange may have originated in the southern Mediterranean in the 18th century or so.
They are cultivated in the United States from (December to March) and (November to May) in Texas and California respectively. If we talk about its taste, one may find it somewhat tart; whereas other kinds are sweet. It has a raspberry-like flavor in addition to normal citrus notes. But one thing is for sure blood orange has yet quite a distinct and amazing taste as compared to other oranges.
Nutritional Content (Per 100g) of Blood Orange:
- Calories: Low
- Water: High
- Protein: Low
- Fat: Low
- Carbs: Moderate
- Sugar: Naturally High
- Fiber: Low
Also, their zest is widely used in baking. Other uses may include gelato, sorbet, and more. Raw fruit is a rich source of vitamin C (Almost 20% or even greater Daily Value DV) and dietary fiber.
We all know that vitamin C is conducive to healthy blood vessels and muscles. Moreover, it also improves our iron absorption capability and enhances our immunity system.
These are ideal for fresh juices, salads, desserts, and cocktails. Their unique color and flavor enhance both sweet and savory dishes.
Keep them in a cool, dark place or even in the refrigerator. For longer shelf life, store them in a perforated plastic bag in the fridge.