Sicilian orange , also a bloody orange. The characteristic bloody color is a consequence of the proximity of Mount Etna and the specific microclimate in this area, especially the large temperature differences between day and night. Unlike other types of oranges that have only carotene (a yellow-orange natural dye), red oranges also contain anthocyanins , which are responsible for the “signature” blood-red tint of ripe fruits. [1] It is believed that it is this unique combination of factors (in particular, the large temperature amplitude day and night) that determines the uniqueness of Sicilian red oranges.
Harvest and harvest
Oranges in Sicily are harvested from February to June. They achieve maroon color at full maturity. Less mature are orange with red veins, but, interestingly, the juice from them still turns red. It happens that uncollected oranges remain hanging on the trees for a long time, they become drier, lose their sweetness, but you can still eat them. The peculiarity of the Sicilian "bloody" orange in versatility. This is practically the only variety that is equally good for making juice as well as for food. As you know, the varieties of oranges are divided into juice and table, and now most manufacturers are trying to label this on the label. Red does not need such a mark. ” Sweet sauces for meat are also made from “bloody” orange; it is often used in salads. [2]
Sicilian Orange Types
Individual varieties of such red citrus fruits are slightly different from each other. "" Orange Moro "" - the most colorful and "bloody", its taste and aroma is more intense than in the case of ordinary varieties. This fruit has a characteristic sweet taste with hints of raspberry. Contains a lot of anthocyanins [3] "" Tarocco Orange "" - this fruit is sweet, juicy and aromatic, medium in size. The variety is especially popular in Italy. It has a thin orange skin that may be slightly reddish. The pulp is orange-red. Most often, no seeds are found in the fruits of this variety. "Orange Sanguinello" "- ripens for a short period between February and March. The peel has an orange color, a delicate pulp and a sweet taste, but less intense than in the case of Moro. This is the most delicate, delicate of all varieties. Its very tasty to eat just like that in the form of juice