A PEEL OF A DIFFERENT COLOR

One of the sweetest varieties of the citrus family, the blood orange derives its name from the extraordinary crimson, blood-colored flesh. The distinctive red color is due to the presence of anthocynin, a pigment common to many flowers and fruits, but uncommon in citrus fruits. Blood oranges are thought to originate from Sicily. They are a hybrid of ancient cultivated origin with historical records mentioning their presence as early as the 17th century. With their stunning color and delightful flavor, blood oranges are used in many ways. In Italy, they are traditionally consumed in salads, starter dishes and are vital ingredients of popular desserts. Gaining popularity with gourmet chefs and foodies, they are also used to make sauces and soups, but be sure not to get the juice on your white button-down, because stains will result.