The black orange fruit is known by several names, depending on the region and variety. Some of the most common names for this unique citrus fruit include black orange, blood orange, Moro orange, and sanguinello. Regardless of the name, this fruit stands out for its striking dark red, nearly black flesh. When you cut into one of these oranges, the inside color can range from a dark burgundy red to a deep purple that resembles black.
The dark flesh of the black orange is due to the presence of anthocyanins, a family of antioxidant pigments commonly found in berries like blackberries and cherries. Anthocyanins not only give the black orange its signature color, but they also provide some extra health benefits. Research suggests that anthocyanins can help reduce inflammation, decrease blood pressure, improve vision, and more.
What Causes the Dark Flesh?
As mentioned above, the dark red to nearly black flesh of the black orange is caused by anthocyanins. These are water-soluble pigments that belong to the larger flavonoid family. There are over 600 anthocyanins found in nature, and they provide the red, blue, and purple colors seen in many fruits, vegetables, flowers, and leaves.
Anthocyanins tend to accumulate more in fruits grown in cooler climates. They also increase in concentration when a fruit has been damaged or exposed to excessive light. This explains why the skin of a blood orange may become blotched with reddish-purple patches – it is the anthocyanins being synthesized and accumulating there.
In the case of the black orange and other pigmented oranges like the Moro, genetics cause anthocyanins to be present throughout the flesh. Specific varieties have been selectively bred to produce high levels of anthocyanins and express that dark interior color.
Main Varieties of Black Orange
There are a few well-known varieties of the black orange, most originating in Italy:
Moro Orange: This is one of the most common black oranges. It has an oval shape and a slightly bumpy, easy to peel rind. The flesh is a dark purplish-red that can appear almost black. Moro oranges have a sweet and tangy flavor with hints of raspberry. They mature in the late citrus season.
Tarocco Orange: A seedless variety that is oblong in shape with a thin, glossy rind. The flesh is a vibrant dark burgundy color with a sweet and mildly acidic taste. Taroccos were originally grown in Sicily.
Sanguinello Orange: Also called Sanguinelli. Small to medium-sized oranges with a thin, bright orange rind. The flesh is very dark, almost black-red in color. They have few to no seeds and a sweet, juicy flavor. Popular for juicing.
Black Sanguine Orange: A sub-variety of Sanguinello with skin that can take on a darker reddish-purple color in cooler conditions. The flesh is near black. It has high sugar and juice content.
Purple Seville Orange: Imported to the U.S. from Spain, this variety has a distinct acidic taste like a Seville, but with blood-red flesh. The skin remains orange.
| Variety | Description |
|---|---|
| Moro Orange | Oval shape, purplish-red flesh, sweet and tangy flavor |
| Tarocco Orange | Oblong shape, thin glossy rind, dark burgundy flesh, sweet and acidic taste |
| Sanguinello Orange | Small to medium size, very dark flesh, sweet and juicy |
| Black Sanguine Orange | Darker reddish-purple skin, near black flesh, high in sugar and juice |
| Purple Seville Orange | Acidic Seville-like taste with blood-red flesh |
Where are They Grown?
Black oranges thrive in warm Mediterranean climates, especially around Italy, Spain, Greece, Israel, and Morocco. Italy is the leading producer, with Sicily and the surrounding southern regions accounting for the majority of blood orange crops.
The cultivars used to create these pigmented oranges originally came from Sicily, so the Italian climate is ideal. Black oranges also grow well in places like Florida and California where winters stay mild. The trees blossom in spring and fruit matures in late winter. Cold winters can diminish anthocyanin development.
Blood oranges require similar cultivation conditions as regular sweet oranges. They flourish in well-draining soil and prefer humid conditions. Irrigation is needed for commercial groves. Trees are pruned and fertilized annually. No special techniques are required to achieve the signature interior color – it occurs naturally in these select genetic varieties.
Nutrition Facts and Health Benefits
A 1 cup serving (180 grams) of black orange segments contains:
| Nutrient | Amount |
|---|---|
| Calories | 85 |
| Carbs | 21 grams |
| Fiber | 4 grams |
| Protein | 2 grams |
| Vitamin C | 117% DV |
| Thiamine | 7% DV |
| Folate | 9% DV |
Nutritionally, the black orange is very similar to a regular orange. Its standout qualities come from the anthocyanins that create its unique coloration. Anthocyanins are powerful antioxidants with a wide range of health benefits:
– Reduce inflammation: The anthocyanins in black oranges demonstrate anti-inflammatory activities that may lower risk of chronic diseases.
– Boost heart health: Anthocyanins improve circulation, lower blood pressure, and reduce LDL cholesterol. This protects against heart disease.
– Enhance vision: These pigments improve eyesight and protect against macular degeneration and loss of night vision.
– Control diabetes: Blood oranges can reduce blood sugar spikes after meals due to their natural sweetness and fiber.
– Fight cancer: Test tube studies show anthocyanins combat the growth and spread of certain cancer cells, like colon cancer.
– Improve cognition: Anthocyanins cross the blood-brain barrier and exhibit neuroprotective effects on brain function and mental decline.
– Strengthen immunity: The vitamin C and antioxidants in black oranges support the body’s defense against pathogens and cell damage.
With all of these benefits from a single nutrient compound, it’s clear why the black orange is an exceptional superfruit!
Culinary Uses
Black oranges add dramatic visual appeal and flavor to any dish thanks to their striking color and sweet-tart taste. Here are some culinary uses for these anthocyanin-rich fruits:
– Fresh segments in fruit salads provide pops of color contrast. They pair well with blueberries, kiwi, strawberries, etc.
– Juice them to make a refreshing beverage full of vitamin C. Mix with carrot or beet juice for even bolder hues.
– Infuse liquor or cocktails with thin slices of black orange for a fun presentation.
– Make a beautiful orange sauce for seafood by simmering segments with wine or stock.
– Candy the peel after zesting to create gourmet orange confections.
– Use segments, juice and zest in baked goods like muffins, scones, tarts, and cakes.
– Create a vivid fruit salsa with black orange, mango, pineapple, jalapeno, and red onion.
– Grill or sear tuna, salmon, or scallops and top with a quick black orange relish.
– Whip up a colorful fruit salad of black oranges, raspberries, and sliced kiwi.
Thanks to their eye-catching color and sweet, tart flavor, black oranges are ideal for dressing up both savory dishes and sweet treats. Their bounty of anthocyanins provides extra nutrition too.
Selecting Quality Fruit
Follow these tips when shopping for black oranges:
– Look for fruit that is firm and heavy for its size, which indicates good juice content. Soft spots show overripeness.
– Choose oranges with finely textured rinds that are bright and glossy. Dull, thick rinds are less juicy.
– Seek out thin-skinned varieties like Taroccos and Sanguinellos for easy peeling.
– Check the bottom color. Oranges turn orange there first, so green bottoms mean under ripe fruit.
– See visible red flesh through the rind to ensure rich anthocyanin colors inside.
– Peak season is winter, but they are available from December through May.
– Store whole black oranges loose at room temperature up to a week. Refrigerate cut fruit.
With their unique characteristics, enticing flavor, and health benefits, it’s no wonder black oranges continue to grow in popularity! Take advantage of these anthocyanin-rich fruits during peak citrus season for a burst of color and nutrition.
Conclusion
In summary, the black orange fruit goes by several common names including black orange, blood orange, Moro, and Sanguinello. Its signature dark red to purple interior color comes from anthocyanins, antioxidant compounds that provide an array of health benefits. Leading black orange varieties hail from Italy and the Mediterranean, where ideal growing conditions allow the anthocyanins to develop and express. Beyond their visual appeal and nutritional value, black oranges bring a sweet-tart flavor and versatile uses to the kitchen. Their unique qualities make them a favored winter citrus fruit.
