Blood Oranges...Ah, Ah, Ah!

blood-oranges-transBy Heidi Lewis

[The Green Room – Children’s Television Department]

Bunny: “What’s with all the bits of fabric everywhere?”
Bob: “Count von Count from Sesame Street and Count Chocula got into a heated debate. The Count was trying to count the blood oranges in the FruitGuys crate, and Chocula was trying to eat them.”
Bunny: “Silly vampires, blood oranges are for people!”

Blood oranges can elicit excitement in all kinds of folks, fabric or otherwise. They can also cause quite a shock when you cut open an orange to find a maroon surprise. Sunset, ruby, crimson, scarlet, garnet—the descriptors for the colors in this citrus variety are ample. Wikipedia even redirects the link “red-orange” to the “blood orange” page.

The parents of U.S.-grown blood oranges emigrated from Italy. Most of our domestic varieties—Moro, Sanguinello Moscato, and Tarocca—have their origins in Sicily, where the warm volcanic soil and chilly nights turn the oranges red. Grown in that region since the 17th century, blood oranges have been an Italian favorite ever since. Their season stirs an arancia rossa fever and is the traditional time to go to the cafe for a freshly squeezed glass of spremuta.

Like the blue in blueberries and the pink in grapefruit, the red pigment in blood oranges contains anthocyanin—a powerful antioxidant. To boot, they pack in more vitamin C than regular oranges: 150–200mg per cup of blood orange juice versus 75–125mg in regular or “blonde” orange juice. The raspberry-tinged flavor and bright tartness of blood oranges add pizzazz to salads, dressings, and desserts.

Prep/storage: The beautiful skin of blood oranges is sometimes not so easy to peel. Try eating them sliced into segments—the better to sink your fangs into. Keep them at room temperature and out of direct sunlight for up to a week, or store in the fridge for up to 3 weeks.

Share this post

Magazine Search

More recent articles:

2014 GoodWorks annual report
January 27, 2015
January 27, 2015
Food:
Operating instructions for America's favorite fruit
January 27, 2015
It’s not so lonely at the top for entrepreneurial couples in business together
January 26, 2015
Food:
Chocolate from bean to bar
January 26, 2015
Don’t let the season derail your exercise
January 26, 2015
Bringing mindfulness to the modern office
January 26, 2015
Food:
Dishes to warm you up and maybe even ward off the common cold
January 6, 2015
Resolve to adopt these workplace habits for office success in 2015
January 6, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.