What does it look like?
The blood orange has a distinctive maroon, dark flesh, which gives it its name. This unique colour is due to high levels of anthocyanins. The skin can be the colour of ordinary oranges, although they can also be a bit darker depending on the variety.
Are there different types?
Yes, there are 3 types of blood orange:
Tarocco - This variety is native to Italy. The name is believed to be derived from an exclamation of wonder expressed by the farmer who was shown this fruit by its discoverer. It is referred to as half-blood as the flesh is not accented in red pigmentation as much as the Moro and Sanguinello varieties. It is one of the most popular blood oranges due to its sweetness and juiciness.
Sanguinello - This variety was discovered in Spain in 1929, has a reddish skin and is known as a "full-blood" orange. Where grown in the Northern Hemisphere it matures in February.
Moro - The Moro is the newest variety of blood orange. It has the most colourful, deep flesh of the varieties mentioned here, and its rind has a bright red blush. The flavour is stronger and the aroma is more intense than a normal orange. It is also more bitter. It is believed to have originated at the beginning of the 19th century in a province of Sicily.
Where's it from?
They are thought to have originated in the southern Mediterranean, where they have been grown since the 18th century. The deep colour develops from low temperatures at night, such as during the Mediterranean fall and Winter.
When is it in season?
The blood orange is typically in season from December through to May, although the different types are available at different times. The Moro variety is available from December through to March, and the Tarocco is available from January through to May.
What does it taste like?
It has a unique flavour compared to other oranges - they have a raspberry-like taste along with the usual citrus notes.
What are the health benefits?
The high levels of anthocyanins means blood oranges are filled with antioxidants, and they are also rich in vitamin C like other citrus fruits. They are also less acidic than common oranges, which may be beneficial to people who have to avoid acidic foods and drinks.
How do you eat it?
You peel a blood orange and eat the segments like a normal orange, but you may find the skin is tougher and harder to peel.
These oranges are often used to create marmalade, or used in baking.
Did you know?
The blood orange is a natural mutation of the orange, which itself is a hybrid, probably between the pomelo and the tangerine.
Do you love blood oranges? Let us know @office_fruit!
No comments:
Post a Comment