Blood orange
Blood oranges are richly coloured citrus fruits known for their sweet-tart flavour and deep red flesh, caused by natural antioxidants.
About Blood orange
Blood oranges are a distinctive variety of Citrus × sinensis, famous for their vibrant crimson flesh and berry-like flavour. Their red pigmentation comes from anthocyanins—powerful antioxidants rarely found in other citrus fruits. Blood oranges thrive in warm days and cool nights, which help enhance their colour and sweetness. There are three main types: Moro, known for its deepest red colour and bold flavour; Tarocco, often considered the sweetest and juiciest; and Sanguinello, prized for balanced acidity and exceptional aroma. Blood oranges can be eaten fresh, juiced, or used in salads, marmalades, desserts, and cocktails. Their zest adds a fragrant citrus aroma to baked goods and savoury dishes.
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Characteristics
Scientific Name
Citrus × sinensis
Colour
Texture
Calories
47 per 100g
Taste Profile
Ripeness Indicators
Flesh turns deep red depending on variety, Fruit feels heavy for its size, Skin shows a reddish blush in many types
Edible Parts
lesh, juice, and zest; peel can be candied
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