Blood orange, Fruit
Blood orange is a variety of orange with blood-colored flesh. It is smaller than an average orange, very juicy and sweet flavored. There are three common types of blood oranges, Moro, Tarocco and Sanguinello. Moro is the most colorful of all blood oranges. It has deep red flesh that ranges from orange-veined with ruby coloration, to vermilion, to vivid crimson, and nearly to black, and a bright red rind. It produces a stronger flavor and aroma than an ordinary orange. It is bitter than the Tarocco and the Sanguinello. Tarocco is a medium-sized fruit, and is the sweetest and most flavorful among the three common types. Tarocco blood orange is sweet, juicy, seedless, has thin orange skin, slightly blushed in red tones, and is easy to peel. It has the highest content of vitamin C than any other orange variety and is one of the most popular oranges. Tarocco blood orange is the most popular table orange in Italy. Sanguinello is also known as Sanguinelli in the US. It has a compact, clear yellow with reddish tinge skin, sweet and juicy orange flesh with multiple blood-colored streaks, and fewer seeds. It has characteristics that are closed to Moro. The fruit usually matures in February but can remain unharvested on trees until April. Blood orange is a mutation of the sweet orange. It's red pigment, anthocyanins, are antioxidants that can help lower the risk of heart disease, some types of cancer and LDL cholesterol accumulation. Blood orange is a good source for fiber, vitamin C, vitamin A, folic acid, calcium and other minerals and vitamins. It contain a higher level of vitamin C than a regular orange. Blood orange can be juiced or eaten as it is, making into jam or marmalade, and the zest can be used for baking or in recipe. It is also used to create gelato, sorbet and Italian soda. Blood oranges are used in vinaigrette-style dressings, and to flavor niche-market beer.  Blood orange Author: Rabensteiner (public domain) | ||
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