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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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12-16-2005 @12:21PM Dmnkly said... Hooray for blood oranges!
Though my interests generally skew more towards food than drink, I have to concede that one of the best possible uses for good blood oranges is a traditional Campari & Orange. There is absolutely no substitute for good, fresh blood orange juice when it comes to this drink, and there's no alcoholic beverage I enjoy more when it's well-prepared.
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12-16-2005 @1:50PM michelle said... Oh, thanks for this! I love, love, love blood oranges. I have been checking Wild Oats everytime I go to see if they have them yet. I can't wait!
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12-16-2005 @5:54PM Huffy said... I add my kudos to the blood orange love fest; they're just starting to appear at our local farmers' market, and I couldn't be happier! Additionally, Nic over at the bakingsheet blog has some righteous mojo going on today with her Blood Orange Banana Cake recipe. Check it out.
Campari & Orange: makes me smile just to think of it.
Huffy
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12-16-2005 @9:32PM Frances Magbual said... I say don't even add the alcohol. Fresh squeezed blood orange juice is so delicious. I guess the lower acidity and the slightly sweeter flavor are what does it. It was always my favorite part of breakfast on my trips to Italy.
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