Blood Orange
Blood Orange
Blood Orange (pronunciation: /blʌd ˈɔːrɪndʒ/) is a variety of orange (Citrus sinensis) with crimson, almost blood-colored flesh. The distinct dark flesh color is due to the presence of anthocyanins, a family of pigments common to many flowers and fruit, but uncommon in citrus fruits.
Etymology
The term "blood orange" is derived from the deep crimson color of the fruit's flesh. The word "blood" in the name refers to the color, which can range from dark red to a dark purple, similar to the color of blood. The word "orange" comes from the Old French orenge, derived from the old term for the fruit, pomme d'orenge.
Varieties
There are three main types of blood oranges: the Tarocco (native to Italy), the Sanguinello (native to Spain), and the Moro, the newest variety of the three.
Cultivation
Blood oranges cultivated in the Mediterranean region are known for their unique color and flavor compared to those grown in other parts of the world. The cool nights and warm days of the Mediterranean winter provide an ideal climate for the development of anthocyanins.
Nutritional Value
Blood oranges are rich in Vitamin C and dietary fiber. They also contain anthocyanins, which are flavonoid pigments that give the oranges their unique color and are powerful antioxidants.
Culinary Uses
Blood oranges can be used in a variety of culinary applications. They are often used in salads, desserts, and beverages for their unique color and flavor. The juice can also be used in cocktails, vinaigrettes, and marinades.
Related Terms
External links
- Medical encyclopedia article on Blood Orange
- Wikipedia's article - Blood Orange
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