Recently, an unusual citrus called blood orange began to appear on the shelves. This amazing fruit with dark red pulp is a kind of orange we are used to. A blood orange is always smaller than its orange counterpart, and it also has very few seeds.
The unusual color of the pulp is due to the presence of a natural plant pigment called anthocyanin. This pigment also stains the leaves in autumn and imparts a red color to various fruits.
For the first time, bloody oranges were discovered on the island of Sicily. It is believed that the mutation in the color of the flesh of these citrus fruits came from there. And to this day, various varieties of red oranges are grown in Sicily.
In total, there are three varieties of bloody orange. The first is the Italian Tarocco. These oranges are considered the tastiest, and they also have no seeds. The second variety is Moro, the most beautiful and early maturing. And the third grade is the Spanish Sanguinello. The flesh of this variety can be dark red to black in color, and the fruit is pitted.
Bloody oranges are the absolute champions in vitamin C content among citrus fruits. Also, red orange is rich in iron, B vitamins, calcium and potassium. The pigment anthocyanin contained in the pulp has an antioxidant effect, improves the functioning of the heart and blood vessels, and has a beneficial effect on blood composition.
In cooking, the bloody orange is widely used in the preparation of marmalade, sorbet, preserves, jam and cakes. It can also be consumed fresh. Bloody orange is perfect as a decoration for preparing meals and cocktails.
