The blood orange is a variety of orange (Citrus × sinensis) with crimson, almost-blood-colored flesh. The fruit is smaller than an average orange; its skin is usually pitted, but can be smooth. The distinctive dark flesh color is due to the presence of anthocyanins, a family of antioxidant pigments common to many flowers and fruit, but uncommon in citrus fruits. The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night. Sometimes there is dark coloring on the exterior of the rind as well, depending on the variety of blood orange. The skin can be tougher and harder to peel than that of other oranges.
While all oranges are likely of hybrid origin between the pomelo and the tangerine, blood oranges originated as a mutation of the sweet orange.
Blood oranges may have originated in either China or the Southern Mediterranean, where they have been grown since the 18th century. They are now the primary orange grown in Italy. 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. Blood oranges cultivated in the United States are in season from December to March (Texas), and from November to May (California).
The three most common types of blood oranges are the Tarocco (native to Italy), the Sanguinello (native to Spain), and the Moro, the newest variety of the three. Other less common types include Maltese, Khanpur, Washington Sanguine, Ruby Blood, Sanguina Doble Fina, Delfino, Red Valencia, Burris blood Valencia orange, Vaccaro blood orange, Sanguine grosse ronde, Entre Fina blood orange and Sanguinello a pignu. The Maltese is known to be the sweetest. While also pigmented, Cara Cara Navels and Vainiglia Sanguignos have pigmentation based on lycopene, not anthocyanins like blood oranges.
Moro
The Moro is the most colorful of the blood oranges, with a deep red flesh and a rind that has a bright red blush. The flavor is stronger and the aroma is more intense than a normal orange. This fruit has a distinct, sweet flavor with a hint of raspberry. This orange is more bitter than the Tarocco or the Sanguinello. The Moro variety is believed to have originated at the beginning of the 19th century in the citrus-growing area around Lentini (in the Province of Siracusa in Sicily) as a bud mutation of the "Sanguinello Moscato".[6] The Moro is a "deep blood orange", meaning that the flesh ranges from orange-veined with ruby coloration, to vermilion, to vivid crimson, to nearly black.
Tarocco
The name Tarocco is thought to be derived from an exclamation of wonder expressed by the farmer who was shown this fruit by its discoverer. It is a medium-sized fruit and is perhaps the sweetest and most flavorful of the three types. The most popular table orange in Italy, it is thought to have derived from a mutation of the "Sanguinello". It is referred to as "half-blood", because the flesh is not accentuated in red pigmentation as much as with the Moro and Sanguinello varieties. It has thin orange skin, slightly blushed in red tones. The Tarocco is one of the world's most popular oranges because of its sweetness (Brix to acid ratio is generally above 12.0) and juiciness. It has the highest Vitamin C content of any orange variety grown in the world, mainly on account of the fertile soil surrounding Mount Etna, and it is easy to peel. The Tarocco orange is seedless.
The University of California, Riverside Citrus Variety Collection has delineated three subcultivars of Tarocco. The Bream Tarocco, which was originally donated by Robert Bream of Lindsay, California, is of medium to large fruit with few to no seeds. Tarocco #7, or CRC 3596 Tarocco, is known for its flavor, but has a rind with little to no coloration. The Thermal Tarocco was donated by A. Newcomb of Thermal Plaza Nursery in Thermal, California.
Sanguinello
The Sanguinello /sæŋɡwɨˈnɛloʊ/, also called Sanguinelli in the US (the plural form of its name in Italian), discovered in Spain in 1929, has a reddish skin, few seeds, and a sweet and tender flesh. Sanguinello, the Sicilian late "full-blood" orange, is close in characteristics to the Moro. It matures in February, but can remain on trees unharvested until April. Fruit can last until the end of May. The peel is compact, and clear yellow with a red tinge. The flesh is orange with multiple blood-colored streaks.
Blood oranges' red pigment, anthocyanin, is an antioxidant. The pigments begin accumulating in the vesicles at the edges of the segments and at the blossom end of the fruit, and will continue accumulating in cold storage after harvest. Due to its pigments the blood orange contain greater amounts of antioxidants than other oranges. Blood oranges have a unique flavor profile compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes.
Blood oranges are a source of vitamin C like all citrus fruits. A medium-sized (154g) orange also provides 28% of the recommended daily intake of dietary fiber. Oranges can also be a valuable source of folate, calcium, and thiamine.
Some blood orange juice may be somewhat tart, while other kinds are sweet while retaining the characteristic blood orange taste. The oranges can also be used to create marmalade, and the zest can be used for baking. A popular Sicilian winter salad is made with sliced blood oranges, sliced bulb fennel, and olive oil. The oranges have also been used to create gelato, sorbet and Italian soda. Blood oranges are also popular in vinaigrette-style dressings, and are sometimes used to flavor niche-market beer.
Advantage of Blood Orange
The crimson interior of the blood orange reflects the high content of anthocyanins it contains. Anthocyanins are antioxidant pigments that aren’t commonly found in citrus fruits such as blood oranges. According to some preliminary studies, anthocyanins alter the function of fat cells so they’re less likely to be stored as fat. Anthocyanins also reduce the risk of metabolic syndrome, a condition characterized by abdominal obesity, high glucose levels and hypertension. Metabolic syndrome is a strong risk factor for type 2 diabetes and heart disease.You can find anthocyanins in other fruits such as red and blue berries, but it’s not clear whether there’s some other ingredient in blood oranges acting in conjunction with the anthocyanins to promote weight loss.
Blood Oranges for Weight Loss
Before heading to the supermarket to stock up on blood oranges, keep in mind these studies were carried out in animals. Even if they hold true in humans, there’s no “magic food” that can undo a bad diet and lack of exercise. On the other hand, blood oranges are a good source of vitamin C and fiber, so they have other health benefits as well.
To get the weight loss benefits, you would need to eat about two blood oranges a day, or drink a large cup of blood orange juice. Blood oranges are a little more challenging to find at your local supermarket, but you can purchase them online. If you drink regular orange juice or eat oranges, substituting them with blood oranges could give you a “leg up” on weight loss.
In terms of nutrition, there are two main health benefits when consuming these oranges: Vitamin C and Folic Acid. One of these oranges packs around eighty calories.
Vitamin C
Vitamin C is the main reason (apart from the fact that blood oranges are just so damn tasty!) that you will want to eat blood oranges. Since blood oranges are citrus fruits, they are a very good source of Vitamin C, also recognized as ascorbic acid. In the past, sailors who had the disease known as scurvy were cured by eating lots of oranges. In terms of health benefits, vitamin C is an antioxidant required for a large number of metabolic functions in the human body, and can aid in repairing tissues and ensuring healthy gums. Another one of the health benefits of Vitamin C is that it aids in healing wounds and shows benefits on the adrenal gland function. Vitamin C is not produced by the human body and therefore must be produced by our diet. Two blood oranges are more than enough to comply with the recommended daily intake of vitamin C.This is also known as Vitamin B9. Studies show that folic acid helps against some cancers and heart disease. It is generally recommended for pregnant women before conception as folic acid is vital for forming red blood cells in the body, and thus prevents birth defects. Experts also claim that it helps to lower blood vessels. Through blood oranges alone, eating just one or two will not be enough to reach the recommended daily amount of folic acid. Either eat other fruits, or you will need to eat around five to six blood oranges.
Blood oranges’ red pigmentation contains anthocyanins, which are basic natural compounds that give color to fruits, plants and vegetables. Nutrition experts believe that anthocyanins have anti-inflammatory properties that affect the collagen, and are also good for preventing cancer, diabetes and bacterial infections, as well as reducing the risk of heart disease. Studies show that they also help against illnesses that come with age. Another one of the health benefits of blood oranges is that they help to defend blood vessels from oxidative damage. In addition, they help prevent LDL cholesterol accumulation. In general, the anthocyanin in blood oranges will help the body heal itself.
Calcium
Calcium helps with bones and teeth. It gives bones strength. Since most of our bodies stand in place due to our bones, calcium is an absolutely vital mineral. Blood Oranges contain some calcium and are thus a good source of this mineral.
Vitamin A
This is another absolutely necessary vitamin for the body. One of the main health benefits of Vitamin A is that it maintains health of certain tissues like the retina. It helps in growth and keeps the skin healthy and promotes regular development of skeletal tissue and teeth.
It really is the crimson tint that really makes blood oranges healthy. Just think about it, these fruits are grown in the volcanic atmosphere of Mount Etna in Sicily. This is what has given them such high levels of antioxidants, which gives them these unique health benefits that are simply not found in normal oranges.
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