If you have never tried a blood orange before, you might be wondering what it tastes like. Luckily, there are several ways to savor the fruit, and here are some of the best. First, you should know the different varieties of blood oranges. Some have a more tart and floral taste than others, and some are flavored like orange juice, making them not so sweet.
You can eat it fresh or make a simple syrup to drink. The taste is sweet and fruity, so you can eat it as is or try to prepare it in different ways. The best way to enjoy a blood orange is to get one from a specialized juicer. However, most citrus aficionados prefer tart blood oranges, which are a deeper red and are more tart. Unlike the orange juice you can buy in the grocery store, the blood oranges from specialty stores are usually sweeter and are more flavorful.
What Is Blood Orange?
Blood orange is a citrus fruit with crimson-colored flesh on the inside that looks like a regular orange on the outside. Its beautiful red color comes from an anthocyanin pigment, which only appears when nighttime temperatures are below freezing.
Blood oranges are thought to have originated in the southern Mediterranean. Because the fall and winter nights are cool enough for anthocyanin to develop, the area is ideal for growing the fruit.
What Does Blood Orange Taste Like?
The taste of a blood orange is berry-like and tart. While the taste of a navel orange is sweet and fruity, blood orange is more complex. While most oranges have an orange juice-like flavor, the flavor is bitter and complex. They can also have a hint of cranberry or raspberry.
The color and texture of blood orange are similar to that of a navel orange, although some people prefer the blood orange because it is easier to peel. The color of a blood or navel orange comes from the anthocyanin pigment found in many flowers and is related to cancer protection. It prevents the multiplication of cancer cells and induces their death of them. A well-balanced diet is the best way to prevent cancer.
What Are The Varieties Of Blood Orange?
The specific blood orange variety is not usually labeled in most stores. Here are the most common varieties, in case you can’t find the specific ones:
Moro – is the most common blood orange variety in the United States. The flesh is a darker red, almost purple, than other varieties. They are the earliest ripening blood oranges. Don’t buy these out of season because the flavor can become off-putting if stored too long (after March).
Tarocco – The most famous Italian variety. The peel has little to no red blush, and the flesh is less red than other blood-orange varieties. This one has the sweetest and most potent flavor. They’ll be available until April (and sometimes trailing into May).
Sanguinello – Spain’s most popular blood orange. The peel is yellow-orange in color, with reddish-blush spots. The flesh is orange with burgundy streaks that appear brownish at times. Later in the season, these ripen.
What Is The Difference Between Blood Orange And Cara?
The flavor of a blood orange is a berry-like citrus flavor. Moreover, blood oranges are acidic, but the red flesh of the Cara variety is less acidic. In a grocery store, all blood oranges are labeled as such.
Even though they belong to the same citrus species, these two cultivars have significant differences. The difference in the color of the fruit’s flesh will be the most noticeable for most people. Darker maroons and reds, even near-black colors, can be found in blood oranges. The flesh of Cara Cara oranges is distinctly pink. The pigmentation in blood oranges comes from anthocyanins, whereas the pinkish color in Cara Cara oranges comes from lycopene, a carotenoid. Blood oranges are native to Spain, Italy, and California, where they are grown. The majority of Cara Cara oranges are grown in California. Orange juice from both oranges is delicious and can be used in cocktails and smoothies.
What Is The Difference Between Blood Orange And Grapefruit?
Grapefruit is a large round yellow/orange citrus fruit with acid, juicy flesh. Blood orange is a variety of orange with crimson-colored flesh.
The blood orange is an orange variety, whereas the grapefruit crosses between an orange and a pomelo.
Blood oranges have a flavor that is a mix of orange, raspberry, and cranberry, whereas grapefruit has a bitterness to it.
Blood oranges’ inner flesh is crimson or dark blood red, whereas grapefruit’s inner flesh ranges from pale yellow to dark pink.
Are Blood Oranges Good For Your Skin?
Although blood orange extract is high in antioxidants, it has no effect on the skin when used in creams or lotions.
Professor Marcello Monti, the Senior Consultant in Dermatology at Humanitas Research Hospital, made this statement. “The skin is a defense organ, not an organ that absorbs nutrients. Its cells, rather than absorbing antioxidants or vitamins that come into contact with the skin, eliminate them, according to the professor.
Blood oranges, in particular, are high in:
Anthocyanins are antioxidants that aid in the fight against free radicals and inflammation.
Vitamin C – aids in the treatment and prevention of scurvy.
Vitamin A is a fat-soluble vitamin that aids in the health of the skin and some body tissues.
Folic acid – aids in the prevention of certain cancers and heart disease. Calcium aids in the development of strong bones and teeth.
“Vitamin C found in citrus fruits and other vitamins like beta-carotene may be beneficial to the skin.” This is true only when consumed in the form of food and metabolized by the body. To benefit from the health benefits of citrus, it is recommended that you eat citrus fruit or drink citrus juice. Professor Monti concludes, “By doing so, you will be able to see the properties at work on the treatment of specific rashes.”
What Are The Side Effects Of Blood Orange?
Could Raise Blood Pressure
Blood oranges are high in potassium, which can be problematic for people who take beta-blockers regularly. This can cause an excess of potassium in the body if consumed without the advice of a health professional.
Acid Reflux Disease Could Get Worse Because blood oranges are highly acidic, they can cause problems for people who suffer from acid reflux. Regurgitation or heartburn may result as a result of this.
How Can We Use Blood Orange?
Besides being a great snack, a blood orange can be made into a delicious cocktail. You can either serve it as a garnish or as a main course. Its color is striking and can make a beautiful addition to a plate of leafy greens. Blood orange has a unique and deep flavor despite its unique appearance. Unlike navel oranges, the flesh of a blood orange is more pronounced and has a more complex flavor.
Blood Oranges Are Available In Which Season?
While the color of the fruit is a good indicator of its flavor, blood oranges are not available year-round. Their peak season runs from December to May, but you can still find them out-of-season oranges. Blood orange is not always red, but it will look red at the end. The flesh of a blood-colored orange has a slightly bitter, sour, or salty taste.
The fruit is seasonal and is best eaten in the season. It will be available in stores in the winter and will taste sweet. But if you’re in a hurry, try to get a blood orange from a market. If you can’t find a blood orange, you can also make one of your own. You can even make it into a juice if you’re feeling lazy!
How To Store Blood Oranges?
The thick peel acts as a protective barrier against mold and rot-causing organisms. Citrus fruits do not ripen after harvest, which allows us to store them for longer than most other fruits.
- Blood oranges, whole: keep on the counter for a few days or in the refrigerator for two weeks.
- Cut the halves in half and wrap the exposed flesh in plastic wrap to keep in the fridge for a few days. Refrigerate the segments for a few days in an airtight bag or container.
- Zest: If left on the counter or in the fridge, the aroma and flavor will fade quickly. Zest can be frozen by spreading it out on a tray and freezing it quickly. Transfer to a sealed container and freeze for several months once frozen.
- Store the juice in the fridge for a few days in a sealed jar. It freezes well, particularly when frozen in ice cube trays and transferred to an airtight container.
The peel of a blood orange is similar to that of a navel orange. Both types are covered with thin waxy skin with pores filled with zesty oil. The pith of the blood orange is inedible, but the flesh of the fruit can be eaten. The skin of blood orange can be eaten fresh. Its peel is similar to that of a navel orange, but the skin of the fruit is thicker.
The color of a blood orange is dramatic and it’s best to eat it right out of hand. The skin of a blood orange is sweeter than the skin of a navel orange, which means it’s better to eat it fresh. The juice from a blood orange ferments fast, so it’s best to drink it the same day. The orange can be used for orange marmalade and for garnishing drinks.