Blood Orange

Blood Orange

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Blood Orange
A variety of the sweet orange (Citrus × sinensis), the blood orange is distinguished by its deep crimson, almost blood-colored flesh. Sometimes referred to as the "raspberry orange," this unique citrus fruit originated in the Southern Mediterranean during the 18th century.

Characteristics

The red pigmentation in the flesh is due to anthocyanins, a type of polyphenol pigment common in many fruits and flowers but rare in citrus. The primary anthocyanin compound in blood oranges is chrysanthemin (cyanidin 3-O-glucoside). The red color develops during cool nighttime temperatures as the fruit ripens, and in some cases, the rind may also show a dark hue.

Blood oranges have a tougher skin compared to other oranges, making them slightly harder to peel. Their flavour is distinct, combining the traditional citrus taste with a raspberry-like note. After harvesting, the anthocyanins continue to accumulate in the fruit, particularly in the vesicles near the edges of the segments and the blossom end.

Varieties

The main blood orange cultivars include:

• Tarocco: Native to Italy.
• Moro: Originating in Sicily, Italy.
• Sanguinello: Native to Spain.

History and Classification

The blood orange is a natural mutation of the sweet orange, which itself is a hybrid between the pomelo and the tangerine. Within Europe, the Arancia Rossa di Sicilia (red-orange of Sicily) holds protected geographical status. In the Valencian Community, blood oranges were introduced in the latter half of the 20th century.