Blood Oranges: Ruby‑Red Citrus Packed with Vitamin C & Anthocyanins
The crimson flesh of blood oranges delivers sweet‑tart flavor plus powerful antioxidant pigments rarely found in other citrus.
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What Are Blood Oranges?
Blood oranges (*Citrus × sinensis*, varieties **Moro, Tarocco, Sanguinello**) develop deep red pigments when cool nights follow warm days. Their berry‑like notes set them apart from standard navels.
Nutrition Snapshot (per 100 g raw)
| | Amount | %DV |
|---|---|---|
| Calories | 47 kcal | — |
| **Vitamin C** | 53 mg | 59 % |
| Fiber | 2.4 g | 9 % |
| Folate | 30 µg | 8 % |
| Potassium | 181 mg | 4 % |
Active phytonutrients: **anthocyanins** (cyanidin‑3‑glucoside), hesperidin, carotenoids.
Potential Benefits
- **Anthocyanins** act as antioxidants that may reduce oxidative stress and support vascular health.
- High **vitamin C** bolsters immune function & collagen synthesis.
- **Soluble fiber** aids satiety and cholesterol management.
- Lower total sugars (~9 g/100 g) than many juices—good for weight‑conscious snacks.
Drawbacks & Precautions
- Acidic juice can erode tooth enamel—rinse with water.
- Some medications (statins, calcium‑channel blockers) caution against large grapefruit intake; blood oranges contain much lower furanocoumarins but consult your doctor if unsure.
Culinary Uses
- Supreme segments over fennel salad with olive oil.
- Reduce juice to ruby **syrup** for cocktails or glaze.
- Bake slices atop upside‑down cakes for dramatic color.
- Pair with dark chocolate; anthocyanins survive gentle baking.
Storage Tips
Keep at **10–13 °C** (cool pantry) up to 2 weeks or refrigerate 3–4 weeks. Zest before juicing; freeze juice in ice‑cube trays for 3 months.
Sustainability Notes
Mediterranean groves often use drip irrigation & integrated pest management. Choose **local, in‑season fruit** (Jan–April in Northern Hemisphere) to minimize transport emissions.
Key Takeaways
✔︎ 59 % DV vitamin C per 100 g
✔︎ Unique anthocyanin antioxidants
✖︎ Acidic—moderate for sensitive teeth.
- 1. Blood Oranges
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