Blood oranges are a variety of orange with a distinctive dark red color. Despite their unique appearance, blood oranges are in fact real oranges with a rich history and interesting health benefits. In this article, we’ll take a closer look at what exactly blood oranges are, how they differ from regular oranges, where they come from, and why they have that vibrant crimson color.
What are Blood Oranges?
Blood oranges, also known as pigmented oranges, are a natural mutation of regular oranges. The most common types of blood oranges are the Tarocco, the Moro, and the Sanguinello. They belong to the same citrus species as regular oranges, Citrus sinensis.
While regular oranges typically have a bright orange rind, blood orange rinds can range from bright orange to burgundy red. The flesh is usually a stunning ruby red color, sometimes with slight variegations of red and orange. Blood oranges have a berry-like taste compared to more acidic regular oranges. The level of anthocyanins, which are pigments also found in raspberries and blackberries, is higher in blood oranges and gives them their unique maroon color.
How are Blood Oranges Different from Regular Oranges?
Blood oranges and regular oranges belong to the same species and genus of trees. The main differences are:
| Blood Oranges | Regular Oranges |
|---|---|
| Dark red, purple, or maroon rind | Bright orange rind |
| Ruby red colored flesh | Orange colored flesh |
| Berry-like flavor | Citrus, acidic flavor |
| Higher anthocyanin content | Lower anthocyanin content |
In addition to visual differences and taste, blood oranges tend to be smaller in size than regular oranges. The blood orange season also starts later, around December, while regular oranges are at peak season in winter.
Where do Blood Oranges Come From?
Blood oranges originated in Sicily, Italy over 1000 years ago. According to legend, a blood orange was first discovered in the garden of a monastery in Sicily in the 15th century. From Italy, missionaries and explorers introduced blood oranges to other parts of the Mediterranean region, like Spain and Portugal.
Today, blood oranges are grown extensively in warm and temperate climates like the Mediterranean, Australia, United States (California and Florida), South America, and parts of Asia. Italy is still the leading producer of blood oranges, growing over 60% of the world’s supply. Other top producers include Spain, Greece, Morocco, Egypt, Israel, Turkey, Tunisia, Algeria, and the United States.
Within Italy, the Etna region on the volcanic slopes of Mount Etna is particularly famous for its exceptional blood oranges. Four main blood orange varieties – the Tarocco, Moro, Sanguinello, and the New Sanguinello – are grown in this fertile volcanic soil and benefit from plenty of sunshine.
Why are Blood Oranges Red?
The crimson color of blood oranges comes from the presence of anthocyanin pigments. Anthocyanins are flavonoids, a type of antioxidant, commonly found in blue, purple, and red plants like berries.
While regular oranges derive their orange color from carotenoids, blood oranges get their unique maroon hues from high concentrations of anthocyanins. Two key anthocyanin compounds found in blood oranges are cyanidin-3-glucoside and delphinidin-3-glucoside. The amount and type of anthocyanins present will influence the exact red tones.
Cool night temperatures while the fruit is developing is crucial for anthocyanin production. The pigments are not present when blood orange trees are grown in tropical climates. Blood oranges also tend to be juicier than regular oranges, which helps show off the dazzling color.
Health Benefits and Nutrition
Blood oranges have very similar health benefits and nutritional value as regular oranges. They are an excellent source of:
| Nutrient | Per 1 cup serving |
|---|---|
| Vitamin C | 70-100% DV |
| Folate | 11% DV |
| Potassium | 10% DV |
| Thiamin | 7% DV |
| Vitamin A | 4% DV |
Blood oranges provide immune boosting vitamin C, important for collagen production, bone health, iron absorption, and protecting cells from free radical damage. They supply potassium to lower blood pressure, vitamin A for healthy skin and eyesight, and folate for red blood cell production and heart health.
The pigments that give blood oranges their scarlet hues – anthocyanins – also add unique health benefits. Studies show anthocyanins have antioxidant, anti-inflammatory, and antimicrobial effects. Anthocyanins may help lower risk factors for diabetes, cognitive decline, cancer, and cardiovascular disease.
Blood oranges have a lower glycemic index around 40, meaning less impact on blood sugar. They are very low in calories, only about 85 per cup, making them a smart snack for weight management. With lots of water and fiber, blood oranges can aid digestion and hydration too.
Taste, Uses, and Pairings
Blood oranges have a distinctly tart, berry-like taste compared to regular oranges. The flavor is sometimes described as raspberry-meets-citrus. When ripe, they are juicy and sweet-tart with a hint of floral aromas.
Blood oranges can be enjoyed fresh out of hand as a snack or salad topping. A simple blood orange salad with feta cheese, mint, and olive oil makes a light starter or side. Their juice is delicious squeezed into sangria, mimosas, or vinaigrettes. Blood orange juice concentrates the bright color and flavor into sauces for seafood and meats.
The zest can add vibrant color and citrus flair to cookies, cakes, and marmalades. Blood orange vodka is an eye-catching spirit infused with their sweet-tart taste. Blood oranges also pair nicely with nuts, berries, chocolates, apples, pears, figs, and dates.
How to Select Blood Oranges
Look for blood oranges with glossy, unblemished skin devoid of soft spots or breaks in the rind. Lighter oranges will ripen into a richer red over time. Choose heavier oranges, which indicate more juice and flesh. Smaller blood oranges tend to be seedless, while larger ones may have a few seeds.
Avoid oranges showing dry, dull skin or those with flatter sides, a sign they lacked proper sunlight while growing. Blood oranges are available during winter months in peak season from December to April. Refrigerate unwashed blood oranges in a plastic bag in the crisper drawer for 2-3 weeks.
How to Eat and Cut Blood Oranges
The stunning color of blood oranges looks most impressive when cut horizontally. Here’s a simple technique:
1. Wash the orange under cool water and pat dry. Trim off both ends with a sharp knife to expose the flesh.
2. Place the orange on a cutting board and slice off the remaining peel and pith.
3. Holding the now naked orange in one hand, carefully slice horizontally into rounds working from top to bottom.
4. Enjoy the bright pink circles solo, or arrange blood orange slices on plates, salads, and charcuterie boards.
Squeezing blood oranges is similar to regular oranges. Cut the fruit in half from stem to bottom. Then use a citrus juicer or reamer to extract the ruby red juice into a glass or pitcher. Strain to remove any seeds or pulp.
How to Grow Blood Oranges
Blood oranges require a subtropical climate with warm temperatures to grow successfully. They thrive in USDA zones 9-11. Trees can grow 15-30 feet tall and live for several decades.
Start blood orange trees in spring from grafted saplings or cuttings using well-draining soil. Plant in a sheltered sunny location. Add compost and mulch annually. Water regularly during dry periods. Fertilize 3-4 times per year. Prune to shape the tree and stimulate new growth.
It takes at least 3 to 4 years for a blood orange tree to begin bearing fruit. Fruits ripen during winter on the prior year’s growth. Harvest blood oranges when fully colored December through May.
Protect trees from frost and freezing in cold winters. Consider bringing potted blood orange trees indoors or using covers, heaters, and lights if temperatures dip below 30°F.
Common Pests and Diseases
Blood orange trees can be affected by some of the same pests and diseases as regular oranges:
– Citrus leaf miners create meandering tunnels in leaves and stunt growth. Pick off damaged leaves or use parasitic wasps for control.
– Aphids gather on young leaves and shoots, secreting sticky honeydew. Use insecticidal soaps, neem oil, or ladybugs to manage infestations.
– Cottony cushion scale are sap-sucking insects that leave fluffy white egg sacs on branches. Control with horticultural oils or insecticidal soaps.
– Citrus canker causes lesions on leaves, stems, and fruit. Prevent by planting disease-free trees and avoiding wounding.
– Root rot fungal diseases thrive in saturated soil. Improve drainage and avoid overwatering.
Is it Safe to Consume Blood Orange Seed and Rind?
Blood orange seeds are not toxic, but they are rarely consumed. The seeds are easy to spit out when eating the oranges. Dried blood orange seeds can be used to make extracts with potential antioxidant benefits.
Blood orange rind (zest) is edible and used to add flavor to recipes. The outermost layer of the rind contains most of the essential oils. Blood orange zest imparts vibrant color and citrusy aroma. Use fresh zest within a few days and avoid the white pith which is bitter.
Fun Facts About Blood Oranges
Here are some interesting facts about blood oranges worth juicing over:
– Blood oranges may have originated as a mutation that occurred in orange groves of southern Italy in the 15th or 16th centuries.
– In Italy, blood oranges are called arance rosse (red oranges). The Italian word for blood is sangue.
– Ancient Greek and Roman literature makes references to blood oranges dating back over 2000 years.
– Blood orange juice has been used as a natural food dye. It takes about 3 oranges to make one tablespoon of juice.
– The anthocyanins in blood oranges are water soluble, so they easily leach out into water when cooked.
– Other fruits like blackberries, cherries, raspberries, and strawberries also contain anthocyanins.
– Most blood oranges are seedless varieties. When seeds occur, they are identical to regular orange seeds.
– Blood oranges thrive in the Mediterranean climate which has hot dry summers and mild rainy winters.
– Italy, Spain, Egypt, Morocco, and Greece lead global production of blood oranges today.
Conclusion
Blood oranges are a visually striking citrus fruit bursting with unique flavor, nutrition, and intrigue. While their maroon pigments may make them appear drastically different from regular oranges, blood oranges belong to the very same species. Select blood oranges at peak season in winter to enjoy their distinct berry and floral notes. Blood oranges deliver all the benefits of regular oranges plus added antioxidants from vivid anthocyanin pigments. The next time you see these sanguine citrus fruits at the market, take home a bag and relish their sweet-tart taste and scarlet hues.