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Fruits & Vegetables

Blood orange

Habitat:
Blood oranges may have originated in the southern Mediterranean, where they have been grown since the 18th century. They are a common 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)

A blood orange is a citrus fruit that looks similar to an orange from the outside but has deep red colored fruit and juice. The red color is the result of anthocyanin, which develops when these citrus fruits ripen during warm days tempered with cooler nights.

Description of the tree:
Blood orange tree growing tree of the genus citrus is a type of Orange, Blood orange tree grow as perennial evergreen plant, can grow in subtropical or mediterranean climate and growing in hardiness zone 10+.
Flowers color white with yellow stamen.

Fruit:
Fruit size ~5-7 cm’ and color is mostly red but sometimes with little bit of orange. The inner fruit divided by segments, the segment cover with soft thin layer, it containing the pulp (little cones covered with a thinner layer). It can be sweet / sour or something in between and mostly used for juice. Rind color orange or red-orange, rind is edible but sometimes little bitter also used as flavor and fragrant

Anthocyanin, the pigment that gives the red color to blood oranges, starts to develop along the edges of the peel and then follows the edges of the segments before moving into the flesh. So blood oranges can be lined or streaked with red instead of fully blood-colored, depending on the season, when they were harvested, and their particular variety.

Blood oranges tend to be easier to peel than other oranges, often have fewer seeds, and have a sweeter taste. Their season is typically from December through April, so they can be harder to find and more expensive than naval or other common oranges.

Blood oranges are tasty to eat out of hand. Because of their dramatic coloring, they are prime candidates for cutting into “supremes,” or membrane-free citrus sections.

Blood oranges are sweeter than other oranges. Their juice is delicious, but because it is quite a bit sweeter than classic orange juice, it ferments quickly and should be used or drunk the same day it’s juiced. Blood oranges can also be used to striking effect in orange marmalade or as a garnish on drinks.

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Cultivation:
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’, ‘Vaccaro’, ‘Sanguine grosse ronde’, ‘Entre Fina’, 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 as blood oranges do

Nutrition:
Raw blood oranges are a rich source (20% or greater of the Daily Value, DV) of vitamin C and dietary fiber, and a moderate source of folate (15% DV), with no other micronutrients in significant conten.

Resources:
https://en.wikipedia.org/wiki/Blood_orange
https://www.thespruceeats.com/all-about-blood-oranges-2216770
https://www.growplants.org/growing/blood-orange-tree

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