Citrus Rainbow: Orange, Red and Pink

Share this post

Most people know that an orange is, well, orange colored. Winter is the season for citrus and in California we have a great deal of specialty citrus that is unknown in less robust growing regions. In the Horn of Plenty crates over the next few weeks you will find multiple types of citrus that are all in the orange family and on the outside may look like an orange, but on the inside are very different.
Navels, Blood Oranges and Cara-Caras:
The first is the standard Navel orange. This was originally cultivated in Brazil in the 1820's from the sweet orange and brought to California.
Second, you will find a thicker piece of citrus with a reddish blush to the skin. This is the blood orange. Blood oranges are grown in desert regions and have a darker inner flesh, it is ruby red. This orange is said to have just "popped up" on a tree in Sicily sometime in the 17th century. In many parts of Spain, Italy and North Africa if you ask for orange juice you will get blood orange juice.
The third kind of citrus is the Cara Cara. Its popularity has increased over the years. A few years ago I asked my neighborhood grocery clerk if he had Cara Caras. He looked at me a bit skeptically and said no but maybe if I looked in the "for sale" section of the paper I could find something I might like to drivea drivea.
Check your taste buds:
Try cutting the three different oranges and taste testing. I think that the navel has a rich citrus texture to it and a heavy sweet taste. The blood oranges tend to be tangy and you can pick up hints of berry flavor amongst the juice. Cara-Cara's seem to have a lighter, almost satin texture and a refreshing taste.
Health Benefits of color:
If eating an "orange" that has a dark red flesh to it makes you uncomfortable, remember this: there are benefits of color in fruit. The red color in fruit, whether it is from the skin of the red delicious apple to the sweet red juice of the blood orange is caused by the presence of anthocyanin an antioxidant. Antioxidants act to destroy free radicals that contribute to cellular breakdown. What does this mean for fruit eaters? Eat that apple skin & don't be afraid of the "blood" in the blood red orange.


Subscribe to the WEEKLY BITE

* indicates required


Recent The FruitLife articles:

Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019
A tribute to the “Lemon Lady” of Redwood City
March 11, 2019
The FruitGuys New Year’s poem
January 8, 2019
Sowing the seeds of entrepreneurship
October 31, 2018
Give the delicious gift of farm-fresh fruit and healthy snacks
October 4, 2018
Summer to fall transition brings new fruit into the rotation
October 2, 2018
Bring some fruitful fun to your workplace on Tuesday, October 2
September 27, 2018
Farmer suicide is a public health threat and could hurt our food supply
August 14, 2018
How to keep your favorite fruit fresh through the summer heat
July 19, 2018

More recent articles:

Best onboarding practices
May 21, 2019
Quick, easy steps to spruce up your office space
May 14, 2019
Grilled portobello recipe
May 9, 2019
How to prepare physically and mentally for race day
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Easy spring salad recipe
April 25, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019
History of the tomato
April 18, 2019
How to make sure you’re getting enough iron in your diet
April 11, 2019
How fostering psychological safety increases performance
April 8, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.