Blood oranges have red flesh and flesh.
Blood orange is perhaps one of the most amazing citrus fruits. While the medium orange is sliced to reveal the dark to light orange flesh, people who cut or peel a blood orange – which is a mutant standard orange – may at first be shocked to discover that the fruit’s flesh is of a deep red, bloody or bloody color. These crimson depths reveal remarkable sweetness, and red oranges, which may be available a little earlier in the season than traditional oranges, are prized for their juiciness, robust flavor, and exceptional color.
Orange slices can be a great addition to a green salad.
Long known to Europeans, especially in Spain and Italy, knowledge of blood oranges is relatively new in places like the Americas. There are a few sunny locations in the US where this orange is now commercially grown, but for the most part, the stock is still delivered from Europe. There are a few variant species of blood orange, and the most famous are Sanguinello, Moro and Tarocco. All three are considered good-tasting, but may have their own characteristics; for example, Moro is considered the reddest, while Tarocco may have more flavor.
Standard oranges ripen later in the growing season than blood oranges.
No matter what blood oranges people find available, usually in the Western Hemisphere around February, certain characteristics characterize these oranges. In addition to bloody meat, they tend to have relatively thin, juicy skin. Most have seeds, but the amount of seeds can vary from many to few. Red oranges are generally smaller than traditional oranges. The appearance on the skin can also vary, and sometimes as the orange ripens, a red flush appears on the skin, while others remain light to dark orange without this appearance.
Blood oranges can be a good addition to fruit salads.
The simplest thing to do with a blood orange is to peel it and eat it. Although the skin is thin, they can be peeled or sliced and made into classic orange boats for consumption. Red juice can be a little prone to staining, so a napkin or paper towel is recommended.
There are many recipes that include blood oranges. They can be used in a variety of desserts, and are an excellent addition to green salads or their juice can be used in citrus sauces. They can liven up fruit salads and, essentially, be used in any recipe that calls for oranges of other types.
One of the benefits of blood oranges is that they have higher levels of antioxidants than other orange varieties. The orange color represents the presence of anthocyanins, which are available in other dark-colored fruits such as cranberries. These chemicals are being investigated as potentially having anti-aging benefits and protection against things like cancer and heart disease. Combined with this is a generous serving of vitamin C. A single blood orange usually gives people more than 100% of the recommended daily allowance for this vitamin.