Blood Orange

Image of Blood Orange

Scientific Binomial Name: Citrus x sinensis

Selection Information

Other Names:

Pigmented Orange

Usage:

Use as you would any orange.

Selection:

Also called pigmented orange or moro orange, good-quality Blood oranges should be firm and heavy for their size. Select thin-skinned oranges with smooth, finely-textured skin. The flavor of this orange has raspberry and strawberry overtones, and is less acidic than other oranges.

Avoid:

Avoid product with soft spots, dull and faded coloring or rough, grooved or wrinkled skin.

Seasonal Information

Blood oranges are available from California mid-December through March.

Orange Nutritional Information

Nutrition Facts

Serving Size: 1 medium Blood orange (154g)


Amount Per Serving

Calories 80 Calories from Fat 0

% Daily Value*
Total Fat 0g 1%

Saturated Fat 0g 0%

Trans Fat

Cholesterol 0mg 0%

Sodium 0mg 0%

Potassium 260mg 7%

Total Carbohydrate 21g 7%

Dietary Fiber 7g 28%

Sugars 14g

Protein 1g


Vitamin A 2% Vitamin C 130%

Calcium 6% Iron 2%

Thiamin 8% Riboflavin 4%

Niacin 2% Vitamin B6 4%

Folate 15% Pantothenic Acid 4%

Phosphorus 2% Iodine 2%

Magnesium 4% Selenium 2%

Copper 4% Manganese 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts

Blood Oranges are low in Fat, Sodium-free, High in fiber, High in vitamin C, Cholesterol-free.

Orange Tips & Trivia

  • Sour varieties of oranges have been cultivated since well before the Middle Ages, the sweet ones appearing only in the 15th Century.
  • From Southern Asia, the orange spread to Syria, Persia, Italy, Spain and Portugal, and then on a voyage of Columbus, to the West Indies. Spanish explorers took it to Florida and Spanish missionaries took it to California.
  • The word "orange" stems from Arabic and Persian terms for the fruit.
  • Two to four medium oranges = 1 cup of juice.
  • Two medium oranges = 1 cup of bite-size pieces.
  • One medium orange = 10 to 12 sections.
  • One medium orange = 4 teaspoons of grated peel.