Introduction

The blood orange is a variety of orange (Citrus × sinensis) with crimson, almost blood-colored flesh. It is believed that the blood orange is a mutation of the orange and its dark flesh colour is due to the high amount of anthocyanins present. Blood oranges are believed to be originated from the southern Mediterranean and specifically from Italy. 

History

Blood oranges originated in Sicily and Spain and varieties include Tarocco, Moro (or Morro), and Sanguinello. Nowadays, they can be cultivated in the United States in Texas and California.

Regions

Blood oranges are mostly cultured in southern European countries like Italy and Spain, but nowadays significant amounts are produced in the USA and in China. 

Flavours & Texture

Blood oranges have a unique flavour compared to other oranges. They have the usual citrus notes but they also have a raspberry-like taste. Their texture is the same as the orange texture, but their skin is tougher and harder compared to that of the oranges. 

Preparation

You should peel the fruit and either have it raw in a fruit salad or make it juice. You can also use it to make jam and you can even use the zest in baking.

Nutritional Value

Blood oranges are low in calories and are very rich in fiber, vitamin C, and vitamin A.

Calories per fruit (140g)	69 kcal
Fat	0.2 g
Carbohydrates	18 g
Fiber	3.1 g
Protein	1.3 g
Iron	1 % of the RDI
Potassium	7 % of the RDI
Vitamin C	138 % of the RDI
Vitamin A	6.9 %  of the RDI