If you’ve seen the blood orange meme, you’ve probably heard that blood orange is simply “red”, but we beg to differ! A ripe blood orange has a deep orange color to its peel, that is often flecked with red and pink hues. Inside, blood oranges have a distinct maroonish red flesh that its name suggests. The cranberry colored hue of blood orange fruit is the result of certain antioxidants known called anthocyanins.

You will know when a blood orange is ripe by its look and feel. A ripe blood orange will be about the size of a tennis ball and feel weighty in the palm of your hand. The skin of a ripe blood orange will have no greenish hue left, and boast deep, golden yellow skin complimented by rosy blush. Their fragrance has a cranberry like bitterness and a classic orange sweetness.

Ripe blood oranges can be stored on the countertop but taste extra delicious cold from the fridge.

If you’ve ever handled a navel orange, you’re gonna nail a blood orange! Know that blood oranges have a thicker pith and may require a little bit of elbow grease.

Blood oranges can be eaten raw right out of the peel, juiced, used in fruit and vegetable salads, or as an ingredient in millions of dishes. Use blood orange in recipes that call for traditional oranges to wake up drinks, desserts, savory recipes and snacks with a sweet, complex citrus flavor. Zest blood orange into anything that you might use lemon or lime zest for a unique flavor.

Blood orange seeds are usually seedless, but one can appear from time to time. If you find a blood orange seed, spit it out or separate it from the fruit the same way you might for a navel orange or lemon.

Blood oranges are native to Europe, particularly in the mediterranean. Blood oranges are native to Sicily and Spain, and are now cultivated in the United States primarily in California, Arizona, Texas and Florida.

Blood oranges are known to be a great source of vitamin C and fiber, so get squeezing!

100g of blood oranges contain:

• Calories 50
• Carbohydrate 11g
• Fiber 2g
• Sugar 9g
• Calcium 43mg
• Vitamin C 51mg

Like many brightly colored foods, blood orange is known for being packed with antioxidants making it a favorite among healthy foodies.

Like many citrus fruits, blood orange season peaks in winter. The blood orange season ranges roughly from December through April.

Reimagine any citrus recipe using blood oranges and you’ll be rewarded with a distinct oomph that only blood oranges can provide. Blood oranges can be squeezed for a decadent morning beverage, sliced for snacks, used in fruity desserts like sorbet and tarts, or added to salads and smoothies.

Biting into a blood orange, you’ll taste the unmistakable presence of sweet orange along with a cranberry-like bitterness and citrusy tart. The deep red fruit of blood orange is less acidic than navel oranges and boasts a floral bitterness that’s rounded out by tart sweetness. Many say that blood oranges taste like a juicy orange paired up with flavors of cranberry and raspberry, making it a uniquely sweet, jammy and pleasantly bitter fruit.

Blood orange is well suited for all kinds of citrusy recipes. Blood oranges are prized for their glittering ruby color that signifies its uniquely complex flavor. Ripe blood oranges have a cranberry-meets-sweet orange flavor that works perfectly in beverages, pastries and sweets as well as savory snacks and dishes. Plus, blood oranges are very special fruits that are a pleasure to enjoy straight out of the peel!

Like many citrus fruits, blood orange is deliciously drinkable. The juice itself is delicious on its own or with other produce. Blood orange can also be used in syrups, cocktails, enhanced waters, smoothies and sodas.

Blood Oranges can be stored on the counter or the refrigerator. With fruit this special, we recommend storing your blood oranges in the refrigerator to keep them fresher for longer. If you are searching for ways to use blood oranges before they pass their prime, look no further than the FruitStand recipe blog!

Yes! Good dogs can have a slice of blood orange if it passes your pooch’s sniff test (not all doggos like citrus). Keep blood orange peels away from curious pups, since ingesting them can cause serious tummy trouble like blockages. Your FruitStand fam urges you to clear the safety of any new fruits or veggies with your veterinarian before offering them your pooch.

They don’t call ‘em blood oranges for nothing. The dark red juice from blood oranges could stain fabrics. Keep a portable stain stick on hand for impromptu fruit feasts. Quickly treating a fruit juice spot greatly increases your chances of avoiding a stain.

Feasting on fruit can leave a mess on your hands. And clothes. And face. If you drop a bit of blood orange on your clothing, table cloth or napkins, first treat the spot with a stain remover that’s safe for that particular fabric. Follow the directions on the product to prevent the spot from setting, and pop the item into the washer as soon as you can.

Compared to a cara cara orange, blood oranges have more bitter sweetness than tart sweetness. Blood orange is unmistakably orange in flavor, but leans toward complex bitterness and floral flavors while cara cara oranges are sweet and tart, more reminiscent of strawberry-meets-orange sweetness. Cara caras have a pink flesh resulting from lycopene, while blood oranges get their deep ruby color from anthocyanins.

Blood oranges are usually smaller than other oranges, and are usually about the size of a tennis ball or baseball.

Playing “what’s that smell?” If blood oranges spoil, you may smell something not so sweet. If that happens, discard the fruit into the compost bin right away, and clean any containers with hot, soapy water. To prevent fruit funk, toss any fruit that has mold or lots of wrinkles from dehydration and age.