Blood oranges are slightly sweeter and less acidic than most regular varieties of orange, but what is most striking about them is their color: the interior of the blood orange has a “bloody,” red look. The coloring can range from a few veins in a field of orange to an interior that is entirely a dark, rich purple, depending upon the particular variety of the orange. Sometimes discoloration of the outer peel is visible, though most often the interior of a blood orange is not noticeable until the orange is cut into.
The color of the blood orange comes from a pigment called anthocyanin, which has antioxidants that protect vegetation from UV rays and is found in small amounts in most plants. It is found in a much higher concentration in red-blue fruits and flowers, such as raspberries, redcurrants, eggplants and roses; the concentration of anthocyanin is much higher in a blood orange than in an ordinary orange.
Blood oranges are in season from November through April, though the beginning and end of the season can vary depending on the conditions in both
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