BURST OF COLOUR

A vibrant addition to the winter table, now is the season to make the most of blood oranges. The characteristic crimson flesh develops when low temperatures during the night turn on genes that produce pigments called anthocyanins. It is these that produce the red colour. They are also a powerful antioxidant that helps protect against heart disease and diabetes. The three most common types are the Moro, Tarocco and Sanguinello. The Moro is a ‘deep blood’ orange with a flesh ranging from orange veined with ruby colouration to nearly black. It has a rind with a bright red blush, and an intense flavour with a hint of raspberry. The sweetest, Tarocco, is referred to as ‘half-blood’ because the flesh has less red pigmentation. It has a thin orange skin with slight red tones. The ‘full blood’ Sanguinello has orange flesh with full-blood streaks, and a compact yellow peel with red tinges.