The sanguinelli orange may look like a typical orange at first glance. Its skin has a reddish hue but the real surprise is inside: its flesh is red like the color of raspberries. This color is what gives it its name as it is known as the blood orange or red orange.
The fruit is small in size with the peel a bit harder than a normal orange and with a very intense, slightly acid taste. It has few seeds and a lot of juice which makes it the perfect orange for juice, in addition to the gourmets’ favorite orange.
Origin and uses
The origin of the blood orange is generally attributed to the Arabs as they were the first to plant them. But the fruit as we know it today is the merit of the Portuguese and the Genoese who created a sweeter variety in the 15th century. This variety, known as Portogallo, has been improved and planted in several countries including Spain.
This orange has a wide variety of uses: as table orange, juice, to decorate dishes or as a component of salads, desserts, etc. They are very popular as a component of dressings and vinaigrettes and in some cases they are used to flavor beers.
Like all citrus fruits, this orange has a rich content of Vitamin C, potassium and folic acid. It contains vitamin A, minerals and trace elements such as calcium or magnesium and provides approximately 16% of the amount of fiber our body needs.
They help to reduce the risk of cardiovascular diseases, some types of cancer and accumulation of LDL cholesterol.
It contains antioxidants and strengthens the immune system, in addition to caring for the skin and delaying aging.