Blood Orange

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The blood orange (Citrus sinensis) is a variety of orange with a distinctive deep red to burgundy-colored flesh. The intense red hue of the pulp is due to the presence of anthocyanins, a group of pigments not commonly found in citrus fruits. The exterior of a blood orange may look similar to a regular orange, but it’s the internal coloration that sets it apart.

There are several varieties of blood oranges, and the three primary types are:

Tarocco: This is the most common type of blood orange. It is known for its sweet flavor, and it originates from Italy. The Tarocco blood orange is often slightly larger than other varieties.

Moro: Moro blood oranges are particularly deep red in color and have a distinct, strong flavor compared to other blood orange varieties. They are commonly grown in Italy and Spain.

Sanguinello: Originating from Spain, the Sanguinello blood orange is medium-sized with a sweet and tangy flavor. It is often used for juicing or fresh consumption.

Blood oranges are typically in season during the winter months, and their flavor is a unique combination of the typical citrus sweetness with subtle berry-like undertones. The anthocyanins responsible for the red color are sensitive to temperature fluctuations, meaning the intensity of the red hue can vary depending on factors such as climate and ripeness.