Blood Orange

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A type of orange is slightly smaller than a typical orange, with an orange-red skin and a deep red inner flesh. It is sweeter than other varieties of oranges, providing a stronger citrus flavor and is less acidic. When selecting blood oranges, avoid any that have soft, spongy areas and skin that is discolored with a rough or wrinkled appearance. They can be used like any other orange and are available in well-stocked supermarkets. Blood oranges are also used to produce blood orange olive oil, which has been on the market for only a few years. It is a blend of extra virgin olive oil and crushed blood oranges, which is used as a salad dressing, a condiment for fish and meat dishes, and to add flavor to numerous recipes. Blood oranges are also known as Pigmented oranges, Moro oranges, Sanguina, Sanguine, or Sanguinella.

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