Blood oranges are oranges that have deep red flesh. They are believed to have come from a spontaneous mutation, probably in Sicily in the 17th century. Blood oranges seem to thrive in the Mediterranean region of the world where there are sunny days, and crisp nights. The color comes from the pigment called anthocyanin. They began to be cultivated in the region Malta, which lends its name to the Maltese sauce. (Maltese sauce is a hollandaise sauce flavored with a blood orange juice reduction.)
Blood oranges are less acidic than regular oranges. They have a sweet and sour sensation in the mouth. Also they are virtually seedless. They usually look like regular oranges, but have streaks of dark red. They are high in vitamin C and in Potassium.
Blood Oranges’ Flavors
citrus fruit, especially grapefruits and tangerines
seafood, especially mild white fish
Blood Orange Varieties