Blood orange

The blood orange originally comes from China, but was brought to Central Europe by sailors in the 15th century. It was there that it made its breakthrough. More precisely, in Italy, near the volcano Etna. This is because the warm days and cold nights there provide the best conditions for the blood orange to develop its red flesh. The darker the flesh, the sweeter the fruit.

Blood oranges contain vitamin A, various B vitamins, C and E, as well as potassium, calcium, iron, phosphorus, magnesium and copper.

Ripe blood oranges can be stored at room temperature for a maximum of 3 days. Otherwise, they can be kept for up to a week.
When stored in the refrigerator, they unfortunately lose their flavour quickly due to the low temperatures, but they can be kept for up to five months. If stored for more than 2 weeks, it is advisable to wrap the blood oranges individually in paper.