A variety of small, sweet orange which develops maroon red pigmentation in its flesh due to anthocyanins. Its flavour is distinctive and is sometimes said to resemble that of the raspberry or cherry. It grows mainly throughout the Mediterranean and the three most common types are the Tarocco, the Sanguinello and the Moro.
[10]
[11]
[12]Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/en/glossary/blood-orange&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/blood-orange-001.jpg?itok=Is5LscBH&description=Blood orange
[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/blanch
[7] https://www.gourmed.net/en/glossary/blueberry
[8] https://www.gourmed.net/en/recipes/all/seared-sirloin-rocket-and-balsamic-vinegar-tagliata-con-rucola-ad-aceto-balsamico
[9] https://www.gourmed.net/en/recipes/veal-vegetables-etliz-yaz-turlusu
[10] https://www.gourmed.net/en/recipes/all/potato-soup
[11] https://www.gourmed.net/en/recipes/all/grated-quincekydoni-tryfto
[12] https://www.gourmed.net/en/recipes/all/warm-black-eyed-pea-salad
