Blood orange

The blood orange is a variety of orange (Citrus × sinensis) with crimson, almost-blood-colored flesh.

The fruit is roughly the same size as an average orange, but sometimes can be smaller or larger; its skin is usually pitted, but can be smooth. The distinctive dark flesh color is due to the presence of anthocyanins, a family of antioxidant pigments common to many flowers and fruit, but uncommon in citrus fruits.Chrysanthemin (cyanidin 3-O glucoside) is the main compound found in red oranges. The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night. Sometimes there is dark coloring 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.

The blood orange is a natural mutation of the orange, which is itself a hybrid, probably between the pomelo and the tangerine, Within Europe, the Arancia Rossa di Sicilia (Red Orange of Sicily) has Protected Geographical Status.