Blood Orange

Scientific Binomial Name: Citrus × sinensis

Selection Information

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.

Blood Orange Nutritional Information

Serving Size:1 medium orange (154g)
Amount Per Serving
Calories 80	Calories from Fat 0
	% Daily Value*
Total Fat 0g	1%
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.