Blood orange

The blood orange is a variety of orange (Citrus × sinensis) with crimson, almost-blood-colored flesh.

The fruit is roughly the same size as an average orange, but sometimes can be smaller or larger; 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.

Chrysanthemin (cyanidin 3-O glucoside) is the main compound found in red oranges.[2] 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. Blood oranges have a unique flavor profile compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes.

The blood orange is a natural mutation of the orange, which is itself a hybrid, probably between the pomelo and the tangerine, Within Europe, the Arancia Rossa di Sicilia (Red Orange of Sicily) has Protected Geographical Status.

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.

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.

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.[citation needed] Oranges can also be a valuable source of folate, calcium, and thiamine.

The juice of Moro, rich in anthocyanin, improved liver steatosis in mice. Moro juice counteracts liver steatogenesis in mice with diet-induced obesity and thus may represent a promising dietary option for the prevention of fatty liver.

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