Blood orange - Wikipedia, the free encyclopedia

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** Blood orange **

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"Red orange" redirects here. For the web color, see red-orange. For other
uses, see Blood orange (disambiguation).
A sliced blood orange.

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.^[1] The flesh develops its characteristic maroon color when the
fruit develops with low temperatures during the night.^[2] 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,^[3] blood oranges originated as a mutation of the sweet
orange.^[4]

Within Europe, the /Arancia Rossa di Sicilia/ (Red Orange of Sicily) has
Protected Geographical Status.^[5]

*Contents*

· 1 Cultivars

· 1.1 Moro
· 1.2 Tarocco
· 1.3 Sanguinello

· 2 History and background
· 3 As a food
· 4 References

· 4.1 Notations

· 5 External links

*Cultivars[edit]*

A glass of Sanguinello juice.

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.^[6]^[7] 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


Source: en.wikipedia.org/wiki/Blood_orange

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