Ingredient Spotlight: Blood Oranges

The blood orange is a kind of orange with a deep crimson, almost blood-colored flesh. The dark flesh is due to anthocyanins, a powerful antioxidant. The fruit is generally smaller than an average orange, and the skin on the outside is usually a bit darker. Blood oranges tend mature mid-season and are sweet and very juicy.

Some people believe that blood oranges are crosses between pomegranates and oranges, but this is not true. Blood oranges are actually a mutation of sweet oranges. They are said to have originated in China or the Southern Mediterranean, where they have been grown since the 18th century.  The anthocyanins which give the orange its distinct maroon color will only develop when temperatures are low at night, as during the Mediterranean fall and winter. They are currently grown in the US from December to March in Texas, and from November to May in California.

When selecting blood oranges, choose them like you would any orange. Look for oranges that are heavy for their size and have a thin skin, indicating a lot of juice.

Blood oranges contain vitamin C, folic acid, anthocyanins, calcium and Vitamin A, among other minerals and vitamins. They are rich in antioxidants and are a great source of fiber. The levels of vitamin C are higher in blood oranges when compared to regular oranges.

It’s pretty self explanatory on what you do with an orange – you peel it & eat the flesh inside! But here are a couple of recipes for you to try out if you’re feeling adventurous!

Raw Kale Salad Blood Orange Cake Blood Orange Sorbet

1 comment

  1. Marissa
    Marissa says:

    I can never leave the oranges alone long enough to make anything–I shove them in my mouth like a ravenous blood orange zombie.

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