What are blood oranges? Where did they originate from?
The blood orange is a variety of orange (Citrus sinensis) with crimson, blood-colored flesh. The fruit ranges from small- to medium-sized; its skin is usually pitted but can be smooth. Blood oranges owe their distinctive appearance to a pigment called anthocyanin not typically found in citrus, but common in other red fruits and flowers. Not only is the inside of the orange darkly pigmented, but depending on the variety, the outside may feature dark washes of red. The exact reasons for the unusual inside color are unknown. However, it seems light, temperature and variety are important contributors. Citrus fruits have been cultivated in Italy since ancient times. In Sicily, the “blood” orange gained its nickname because its ruby flesh contains the red pigment anthocyanin, a strong antioxidant. Today, blood oranges are considered the hallmark of Sicilian fruit. Three blood orange varieties, Tarocco, Moro and Sanguinello, can be traced to the hilly areas and plains surrounding the Mt. Etna
