The orange tree has long been linked with fertility because of its ability to produce flower, foliage, and fruit simultaneously.
Blood Oranges are oranges with flesh that has a variety of colours, ranging from pink to crimson red, to burgundy and sports a thin, red-blushed orange skin. They have been popular for a long time now in Europe. The majority of the blood oranges, which are often regarded as among the best dessert oranges in the world, are from the Mediterranean countries, particularly Southern Italy. However, blood oranges are now gaining popularity in the US, and some are now grown in Florida and San Diego.
The skin colour may be lighter or darker, depending upon its variety but the real amazing thing is when you cut the orange open, and it reveals its flesh.
The blood orange has three types; the Tarocco, the Moro, and the Sanguinello. Among these types, the Tarocco is the most popular in Europe and is grown predominantly in Italy. The Tarocco doesn’t always have the darkest red colouring and some of them look more like the traditional oranges but taste wise, the Tarocco is considered to be a cut above the other varieties.
Grown in Spain, the Sanguinello is the almost seedless type and is likely to have deep red-Coloured flesh. The Moro which is more commonly grown in the US usually has the darkest coloured flesh. So if your objective is to prepare deep crimson dished and juices, the ideal choice would be the Moro.
Blood oranges have additional pigments called anthocyanin that’s why its coloring is different from that of the typical oranges. These pigments can be found in red and purple flowers as well as fruits such as the Fuji and Red Apples.
Although some people describe the taste of the blood orange to be the same as sweet regular oranges, others credit slight hints of strawberry and raspberry flavourings. The ripe blood orange is mellow and very sweet. It’s the reason for its popularity.
In selecting blood oranges, choose those that are heavy for its size and solid to the touch. The quality is not affected with brownish areas on the skin, bits of green and rough. However, avoid those that have molded or spongy spot.
Ideally, blood oranges are best eaten fresh and out of hand, or in salsas, salad and marmalades. You may be asked to section a fruit if you’re following a recipe. Doing so is simple. Just peel the fruit, expose the flesh by cutting between the white membranes then take out the sections.
Finally, choose refrigeration over the fruit bowl to be able to keep these beautiful fruits longer. At room temperature, they will only last for two days but in the fridge, they’ll be good for up to two weeks.
If you haven’t tried a blood orange in the past, it’s surely not to be missed. It is very easy to fall in love with these sanguine beauties not only for their taste but also for their unusual look. Typically, the Moro blood orange is obtainable in the US from the latter part of December to April or the early part of May.
Have you ever tried blood orange juice?
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