Blood Oranges

In trying to keep with the theme of seasonal eating, I would like to present to you Blood Oranges (Citrus sinensis) a member of the Rutaceae family. It sounds so cryptic doesn't it? Blood oranges? However be ye not alarmed. There is nothing ghastly about this fruit.

It is very noticable upon cutting into its fruit its crimson red-toned flesh. Its color comes from anthrocynanin-a chemical found in many fruits, but typically not citrus fruits.

Pictured is the Moro variety of the fruit, whose flesh is closer to purple than red.

Blood oranges, being a citrus fruit, are particularly high in vitamin C and is also is a decent source for some potassium. The anthrocyanins-the chemical responsible for its color- are antioxidant.


When picking the fruit, look for fruit that is heavy for its size. Storage is best in the refridgerator. It keeps for a few days at room temperature, but lasts longer-for up to two weeks, when stored in the fridge.

For the Moro variety-peak season is December thru March.

I'll be back in another post with a recipe using this fruit. Stay tuned.