Blood Oranges...Ah, Ah, Ah!

Share this post

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.

 

Subscribe to the WEEKLY BITE

* indicates required

 

Recent The FruitLife articles:

Summer fruit varieties and when you’ll be seeing them
July 9, 2019
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

More recent articles:

Summer muffin recipe
July 18, 2019
Assumptions can harm both recruiters and job seekers
July 16, 2019
Simple summer salad dressing recipes
July 11, 2019
Easy summer pasta recipe
July 4, 2019
How to create a dress code that works all year
July 2, 2019
More employers are getting serious about time off
June 27, 2019
Food:
Two Easy Recipes for Canning Stone Fruit
June 25, 2019
Food:
The health benefits of honeydew melon
June 20, 2019
Food:
The delicate flavors of white peaches and nectarines
June 13, 2019
Don’t let plantar fasciitis pain break your stride
June 11, 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.