Червоний апельсин

Blood orange is a natural mutation of the orange, which is itself a hybrid, probably between the pomelo and the tangerine. Within the sweet orange, the blood or pigmented oranges form one of four classes, alongside the common, navel and acidless oranges. The dark flesh owes its color to anthocyanins, a family of polyphenol pigments that are common in many flowers and fruit but uncommon in citrus fruits. Chrysanthemin (cyanidin 3-O-glucoside) is the main compound found in red oranges. The flesh develops its red color when the fruit develops with low temperatures during the night.

Cultivars

The three most common types of blood oranges are the Tarocco, native to Italy, the Sanguinello, native to Spain, and the very dark Moro, native to Italy and the newest of the three. The Moro is the most colorful of the blood oranges, with a deep red flesh and a rind with a bright red blush. The Moro is believed to have originated at the beginning of the 19th century in the citrus-growing area around Lentini in Sicily. The Tarocco, the most popular table orange in Italy, is thought to have derived from a mutation of the Sanguinello. The Sanguinello was discovered in Spain in 1929 and has reddish skin, few seeds, and sweet, tender flesh.

The oil

Blood orange essential oil is sold under the CAS number 8028-48-6 and the INCI name Citrus Sinensis (Orange) Peel Oil Expressed. Orange oil is an essential oil produced by cells within the rind of the fruit of Citrus sinensis, and it is composed mostly of d-limonene, in amounts greater than 90%. Limonene is a cyclic monoterpene and the major component in the fragrance and essential oil of citrus fruit peels. The composition of orange oil varies with region, season and extraction method, and several hundred compounds have been identified in it by gas chromatography–mass spectrometry. Most of the substances in the oil belong to the terpene group, with limonene the dominant one.

Flavor and culinary use

The flavor of blood oranges differs from that of other oranges: it is distinctly raspberry-like in addition to the usual citrus notes. The Moro has a stronger flavor and a more intense aroma than a normal orange, with a sweet flavor and a hint of raspberry. It tastes more bitter than the Tarocco or the Sanguinello. Some blood orange juice may be somewhat tart, while other kinds are sweet and keep the characteristic blood orange taste. The oranges can also be used to make marmalade, and the zest can be used for baking.

Where it grows

The most reliable commercial production of blood oranges is limited to Italy, specifically the Sicilian area around Mount Etna, where it remains highly seasonal. Where blood oranges are cultivated in Brazil or Florida, coloration is generally weak or absent and unreliable. Within Europe, the arancia rossa di Sicilia (red orange of Sicily) has protected geographical status.