Blood Orange

The blood orange is a variety of orange (Citrus × Sinensis) (also referred to as raspberry orange) with crimson, almost blood-colored flesh. The presence of anthocyanins, a class of polyphenol pigments prevalent in many flowers and fruit but unusual in citrus fruits, is what gives these fruits their distinctive black flesh color. The primary substance present in red oranges is the chrysanthemum, also known as cyanidin 3-O-glucoside. When the fruit ripens at low temperatures during the night, the flesh takes on its distinctive crimson hue. Depending on the blood orange variety, dark pigmentation can occasionally be noticed on the rinds outside. The skin of some oranges can be rougher and more difficult to peel than other oranges. In contrast to other oranges, blood oranges have a distinct raspberry-like flavor in addition to the regular citrus characteristics.

Raw blood oranges are a rich source (20% or greater of the Daily Value, DV) of vitamin C and dietary fiber, and a moderate source of folate (15% DV), with no other micronutrients in significant content. Some blood orange juice may be a little tart, while other varieties are sweet while still tasting like blood oranges. The zest from the oranges can be used in baking, and the oranges can also be utilized to make marmalade. Sliced blood oranges, bulb fennel, and olive oil are the main ingredients in a common Sicilian winter salad. The oranges have also been used to make Italian soda, sorbet, and gelato.