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Orange (Blood) Types
While Blood oranges are likely the result of a mutation that occurred in 17th century Sicily, until quite recently they were virtually unknown in the U.S. Many Americans first relished a glass of blood orange juice during their travels in Europe and were intrigued by the bright red blush on the exterior, the hint of raspberry flavor, and the lower levels of acidity.
Blood oranges have now grown more common in California where the dark rose pulp can be modified by climate.
In Southern California, the typical ruby pulp occurs when blood oranges are raised in desert areas, while trees grown closer to the coast seem to produce the common orange-colored flesh.
The most predictable and colorful of all the blood oranges, the Moro, will ripen from December to March inland and from February to May by the coast.
The Sanguinelli is a late-ripening variety from Spain with flesh often a shade lighter than the Moro, but whose skin color is often a stunning cherry red. They are small, almost egg-shaped fruits with a smooth rind that is harder to peel than other blood oranges. Sanguinelli ripen from March to May inland, and from April to June by the coast .
Tarocco are the largest of all the blood oranges and generally considered the best-flavored of the three. The skins are orange blushed with red tones. The internal color varies, ranging from plain orange to very deep red. They ripen from January to March inland and from March to May in coastal areas .
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