Blood Orange Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Citrus x sinensis
Eaten out of hand, juicing in salads.
Great for juicing due to the flavor and coloring.
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.
Avoid product with soft spots, dull and faded coloring or rough, grooved or wrinkled skin.
In general, you don't need to refrigerate citrus if it will be consumed quickly, but it will last longer when refrigerated. Once they reach your preferred level of sweetness, place remaining fruit in the refrigerator to extend the shelf life.
As a general rule, citrus will not ripen further after picking. Higher brix (sugar) levels are gained by leaving the fruit on the tree longer, so early season fruit tends to be a bit tart while late season product can be prone to molding due to the highe
Blood Oranges are low in Fat, Sodium-free, High in fiber, High in vitamin C, Cholesterol-free.
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.
Greens are used as you would cooked spinach or used as a garnish.Good-quality chard will have bright-green or red leaves (depending on the variety). (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013