Fruit
Blood Orange
A tier
Blood oranges develop red anthocyanin pigment in flesh and sometimes rind when cool nights colour the fruit—raspberry-citrus perfume with sweet-tart juice. Moro, Tarocco, and Sanguinello are famous subgroups; “blood orange” as a market class covers them. Colour intensity varies by climate and season. Segment for salads with fennel and olives; juice for dramatic cocktails and granita. Peak Mediterranean winter fruit. Warm tropical nights may yield pale “blonde” bloods with less drama. Seasonality and storage change how Blood Orange tastes; peak lots underline why Anthocyanin Pigment still earns a separate name in serious kitchens.
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History
Pigmented oranges were established in Mediterranean, especially Italian, citrus culture.
Sicilian blood orange districts became synonymous with deep colour and flavour.
Global chefs popularised blood oranges beyond Mediterranean markets.
Specialty grocery seasons featured blood oranges as winter luxury citrus.