Citrus sinensis, the Blood Orange.
The wonderful blood orange, or Citrus sinensis, according to the Wikipedia entry, is quite the unusual fruit. I have had many of these fruits in my travels to both Spain, and Italy, and it is quite the treat when I find them here at the local market. I was able to purchase some for a reasonable price, and even though it is not “the season” so to speak, these oranges make quite the late night snack, and mouth refresher. Sometimes we need to break out of the monotony of eating the same fruits over and over, and I think using the blood orange not only lends itself to new flavors, but makes current dishes even better. For example, blood oranges can be used to make vinegrettes (with balsamic vinegar), and also they can be used in juicer mixes (like with carrots, apples, etc.). In Italy it is quite common for breakfast to be served with freshly squeezed blood orange juice (usually at room temperature). Yes, you will not find many chilled juices in Italy (especially southern Italy).
According to Wikipedia, “The distinctive dark flesh color is due to the presence of anthocyanin, a pigment common to many flowers and fruit, but uncommon in citrus fruits. Sometimes there is dark coloring on the exterior of the rind as well, depending on the variety of blood orange. The degree of coloration depends on light, temperature and variety. The blood orange is a hybrid of ancient origin, possibly between the pomelo and the tangerine. It probably originated in Sicily.” The taste is quite amazing. It is a warm, tangy taste, without the acidity of an orange, and the smooth taste of fruit punch.
“Sicilian Red oranges contain nutritional and preventive properties. As a result, growers incorporated blood oranges into their home remedies for centuries. Current research indicates that blood oranges are a good source of Vitamin C. The fruit’s red pigment, anthocyanin, is an antioxidant that reduces the risks associated with many ailments, including age-related illnesses. Blood oranges contain about 130 percent of the recommended amounts of Vitamin C, and diminish the risk of heart disease, some types of cancer and “bad” cholesterolcataracts, and aid in the body’s healing process. One medium-size orange contains 260 milligrams of potassium, 15 percent of the FDA’s daily recommendation. Potassium also lowers blood pressure, decreasing the risk of heart attacks and strokes, helps to regulate heart rhythm, and affects body growth and maintenance. Eating a medium-sized orange provides 28 percent of the recommended daily amount of dietary fiber. Oranges provide more fiber than any of the top 20 fruits or vegetables. Oranges can also be a valuable source of iron, calcium and vitamin A.” build-up.
Some more pics of this tasty treat as I rip open the tasty flesh. Be warned, the juice will stain so be careful who you “splash”. Hahaha. Enjoy! (Notice the dark flesh. Ohhh so good)
