I know it's citrus season in California when I have more Meyer lemons, Key limes, and Valencia oranges than I know what to do with. But the one fruit that I cannot seem to get enough of is the blood orange. 🍋🍊🍋🍊🍋 So what makes this fruit so covetable? Could it be the different flavor profile—with what some say are raspberry notes in addition to the citrus?
No no. It's the anthocyanins—a family of antioxidant pigments which give the blood orange it's deep red/purple hue. Anthocyanins are also what gives the deciduous trees their characteristic red, purple, and gold colors. 🍂🍁🍂
Also, the blood orange produces the anthocyanins after a cold snap. This is very similar to leaves turning color when the seasons change. So the next time you eat a blood orange, will you think about the fall?