GOOD TO KNOW
Blood orange – colourful and rich in vitamins
Blood oranges are in season from October to March and grow in countries with a changeable climate in the Mediterranean region. This includes Sicily, for example, where it is warm during the day and cold at night.
The deep red colour of the flesh, to which the blood orange owes its name, is caused by anthocyanins (plant pigments). They are found in almost all red and blue fruits. In addition, the blood orange, like its light-coloured relative, the “normal” orange, is rich in vitamin C, folic acid and dietary fibre.
Due to the anthocyanins they contain, blood oranges can have an anti-inflammatory effect. Vitamin C has an antioxidant effect, protecting the body from harmful free radicals. The vitamin also inhibits nitrosamines (carcinogenic substances), among other things, and promotes iron absorption. 100 grams of blood oranges provide about 50 mg of vitamin C. This means that two fruits already cover the average daily requirement of an adult. However, blood oranges contain another 13 vitamins, especially high amounts of vitamin B and E. In addition, they contain valuable minerals such as potassium and potassium sulphate. In addition, there are valuable minerals such as potassium, calcium, magnesium and phosphorus. Blood oranges also contain the trace elements fluoride, iron, manganese, zinc, iodide and copper, and they are rich in secondary plant compounds that have been proven to lower high blood pressure. They can do much more: the powerful antioxidants have a positive effect on the cardiovascular system, protect the cells and ensure a beautiful skin.
The difference between blood oranges and grapefruits is that the blood orange is the result of a cross between the pomelo and the orange, while the grapefruit is only descended from the pomelo.
Due to their strong fruity, partly tart-berry flavour, blood oranges can be combined excellently with fish and meat. Sweet varieties go well in winter salads and desserts, for example.
Nice To Know:
The blood orange, or rather the red colour of the flesh, is caused by temperature fluctuations during ripening. Temperature differences between 0 and 20°Celsius cause anthocyanins to form in the flesh and skin. As soon as the pigments are deposited in the pulp, it takes on the colour. This is why Sicily, where it is warm during the day and cold at night at this time of year, is the main cultivation area for blood oranges.
