Why Is My Blood Orange Not Red

Why Is My Blood Orange Not Red?

In many households, blood oranges are a seasonal delicacy, with the first ones appearing in grocery shops during the holiday season. These delectable red fruits are one of winter’s treats, bringing a beam of sunshine flavor into our life! It is fairly rare, though, to come across a blood orange that is not as red as you might think. So, why is your blood orange rather than red? The pigment anthocyanin gives blood oranges their vibrant color and pleasantly juicy, zesty flavor. This colour appears when the fruits are fully mature, which requires very particular meteorological conditions. Blood oranges in the early season are more likely to be pale crimson or even orange in hue. If you’re intrigued by this delectable and exotic citrus fruit, keep reading to learn everything there is to know about blood oranges!

What Are Blood Oranges?

Despite having a somewhat horrible and bloody moniker, blood oranges are one of the best citrus fruits you’ll ever eat! They belong to the family of oranges and are a little bit smaller than other varieties with thick, pitted skin. The luscious, vividly scarlet meat of the blood orange is concealed by this skin. The distinction between a blood orange and a regular orange is not just in the color, though! The powerful citrus flavor that we have grown to associate with oranges is present in blood oranges, but there is also a faint raspberry flavor.

Additionally, they often have less seeds and are less difficult to peel than other oranges. Because of the sweeter and stronger flavor, blood oranges are prized as a delicacy in several nations. So why aren’t there more blood oranges available in stores if they are such a great fruit? This is due to the fact that for blood oranges to grow and thrive, highly particular climatic conditions must be met.

Ordinary oranges are more simpler to grow, which explains why we can buy them all year round in the stores. Around December, blood oranges start to show up in stores; they often last until April. Because we get to taste the first ripe fruits of the season during the holiday season, we tend to associate blood oranges with this time of year.

In the United States, warm temperate regions like California and Florida are where the majority of blood oranges are grown. They also do well in some Mediterranean regions. Although blood oranges can be consumed in the same way as other types of oranges, fresh fruit has the most intense color and flavor.

They look especially stunning used as a garnish for sweets and beverages as well as fruit salads! Blood oranges can be juiced, but because they are sweeter than regular oranges, you should drink the juice right away to avoid it fermenting.

Why Are Blood Oranges Red?

To explain why not all blood oranges are crimson, we must first determine where their red hue comes from. Blood oranges contain anthocyanin, a pigment that is not seen in other species of oranges. This pigment turns the flesh and juice of the orange fruit a rich crimson color under optimal weather circumstances of warm days and cool nights.

Anthocyanin is well-known for its role in the color of many of our favorite fruits and vegetables. This pigment produces red, purple, and blue hues, with the outcome depending on the base color of the fruit.

Anthocyanin is the pigment that gives blackberries their deep red-black color, cherries their vivid red color, and blueberries their powerful dark blue color. It also colors eggplant, tomatoes, cranberries, plums, prunes, and a variety of other fruits and vegetables. When anthocyanin binds to the flesh of a blood orange, it produces the bright red hue we’re all familiar with.

However, it not only changes the color of the fruit, but it also changes the flavor and provides tremendous health advantages. Many people claim that blood oranges have a flavor and scent similar to raspberries. This deep fruitiness is due to anthocyanin, which results in a citrus fruit unlike any other!

Anthocyanin is also a known antioxidant that can help prevent cellular damage, and it is found in considerably higher concentrations in blood oranges than in regular oranges. If you just ate one orange a day, blood orange would be the one with the most health advantages!

Which Varieties Of Orange Are Blood Oranges?

For optimum growth and the development of their characteristic hue, blood oranges require a particularly particular atmosphere. As they prefer long, hot summer days but milder winter nights—they are not frost-tolerant and a severe cold spell would kill them—this can be a tough balance. The fall and winter months’ warm days and chilly nights are what causes blood oranges to ripen and develop their potent, sweet flavor.

The first fruits are often available around December and are typically offered loose rather than pre-bagged because they are more of a premium item. Larger supermarket chains may have trouble supplying you with blood oranges, but a smaller, neighborhood food vendor may be able to keep some on hand throughout the winter.

Although there are numerous blood orange types, only three are produced on a significant scale for commercial production: Moro. The most typical variety of blood orange growing in the US is this one. They do not store as well but ripen earlier than other types. A Moro blood orange has flesh that is a deep reddish-purple hue.
Sanguinello. This blood orange is a late-ripening variety that is widely produced in Spain. Orange flesh is still its natural color but has burgundy streaks in it. The orange-red peel with its spotted pattern makes these blood oranges simple to identify.
Tarocco. These crimson oranges are typically available through May and are most likely cultivated in Italy. The Tarocco blood orange has the tastiest, most flavorful flesh of any variety, however it is not as brilliantly crimson as other blood orange varieties.

Are All Blood Oranges Red?

Although all blood oranges have the potential to turn crimson, not all will! This is due to the fact that a blood orange only turns crimson when it is fully ripe and in favorable weather circumstances. And blood oranges don’t turn crimson all at once; a tree can have hundreds of fruits, which ripen in phases over time. The pigment that gives blood oranges their distinctive crimson hue first appears along the peel’s edges.

The hue shift then follows the borders of the segments towards the other orange’s exterior. Finally, the fleshy sections of each segment’s interior will turn crimson. As a result, the redness of a blood orange might vary depending on the weather and the time of harvest.

The flesh of a completely ripe and flawless blood orange will have a dark blood-red color with tinges of dark pink or maroon. When a blood orange is harvested before it is fully ripe, it may just contain lines or streaks of red. This is a classic Sanguinello blood orange from Spain. A blood orange collected at the beginning of the season may not have any red pigment at all and may appear to be an ordinary orange!

Why Is My Blood Orange Not Red?

Peeling a large, juicy blood orange only to discover that it isn’t crimson can be very disappointing. Can you still eat your blood orange and why could it not be red? When a blood orange was harvested, the weather, and the type of blood oranges are just a few of the variables that affect how intensely crimson they are. To allow a blood orange to develop its crimson color, low nighttime temperatures are necessary. The color shift might not take place if the fall and winter seasons are less harsh than usual.

Early-season blood oranges often have a less noticeable color change, however occasionally you may find one that is still orange. No of the cause, a blood orange should still taste excellent even if it isn’t red. Avoid purchasing them early in the season, and opt for ones that feel heavy and juicy if you want to increase your chances of finding a true red blood orange.

Blood oranges can have orange exterior and be bright red inside, and vice versa. Unfortunately, the color of the skin does not indicate how red a blood orange will be.

Can You Ripen Blood Oranges At Home?

Oranges are peculiar in that they cease to ripen as soon as they are removed from the tree. This makes them perfect for long-term storage, and it is for this reason that many early sea-faring countries planted hundreds of orange trees! This does not, however, mean that you cannot further ripen a blood orange once it has been harvested.

These oranges are taken when they are ripe, but due to weather conditions, they may not have attained the bright red hue we are accustomed to. But don’t despair if you come upon a batch of blood oranges that aren’t red! They’ll still taste great and create one of the nicest freshly squeezed orange juices you’ve ever had.

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