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For the web color, see Vermilion. The distinctive dark flesh color is due to the presence of anthocyanins, a family of antioxidant pigments my...

For the web color, see Vermilion. The distinctive dark flesh color is due to the presence of anthocyanins, a family of antioxidant pigments my sweet orange tree download pdf to many flowers and fruit, but uncommon in citrus fruits. The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night.


Sometimes, dark coloring is seen on the exterior of the rind, as well, depending on the variety of blood orange. The skin can be tougher and harder to peel than that of other oranges. Blood oranges have a unique flavor profile compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes. In the Land of Valencia, it was introduced in the second half of the 19th century.

Moro’, the newest variety of the three. Other less common types include ‘Maltese’, ‘Khanpur’, ‘Washington Sanguine’, ‘Ruby Blood’, ‘Sanguina Doble Fina’, ‘Delfino’, ‘Red Valencia’, ‘Burris Blood Valencia’, ‘Vaccaro’, ‘Sanguine grosse ronde’, ‘Entre Fina’, and ‘Sanguinello a pignu’. The ‘Maltese’ is known to be the sweetest. While also pigmented, Cara cara navels and Vainiglia Sanguignos have pigmentation based on lycopene, not anthocyanins like blood oranges.

The ‘Moro’ is the most colorful of the blood oranges, with a deep red flesh and a rind with a bright red blush. The flavor is stronger and the aroma is more intense than a normal orange.

This fruit has a distinct, sweet flavor with a hint of raspberry. This orange is more bitter than the ‘Tarocco’ or the ‘Sanguinello’. The ‘Moro’ is a “deep blood orange”, meaning that the flesh ranges from orange-veined with ruby coloration, to vermilion, to vivid crimson, to nearly black.

The name ‘Tarocco’ is thought to be derived from an exclamation of wonder expressed by the farmer who was shown this fruit by its discoverer. It is a medium-sized fruit and is perhaps the sweetest and most flavorful of the three types. The most popular table orange in Italy, it is thought to have derived from a mutation of the ‘Sanguinello’.

It is referred to as “half-blood”, because the flesh is not accentuated in red pigmentation as much as with the ‘Moro’ and ‘Sanguinello’ varieties. It has thin orange skin, slightly blushed in red tones.

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