Raspberry Oranges Vs Blood Oranges: Is There A Difference?
This is a perfect way to tell people, no matter what your color is on the outside, we are all “MIXED” inside!
One of my baker pals was bragging about Rasberry Oranges and the cake she made with them so i went to the market and thought I would try them. When I cut one open, I noticed it had different color variations throughout and I thought I must have bought a bad bag. SO, I cut many of them and they were all the same with different color variations thoughout. Light orange on the outsides then dark orange red on the inside.I did some research and spoke with my friend that told me this is normal. Crazy, Right? They were labeled Rasberry Oranges. I remember them as Blood Oranges and never found an interest in the flavor. The industry just rebranded Blood Oranges to say Rasberry Oranges, which I guess is sexier and more alluring!
See, we are all “MIXED inside!
People have started to recognize blood oranges for their dark red interior and tangy, rich flavor. However, another red-fleshed orange has recently come to light: raspberry oranges. Despite the difference in name, these oranges are not actually that different; in fact, raspberry oranges are just a type of blood orange, named and sold under a new moniker.
The new name comes from the fact that some people were not exactly enthused about the use of the word “blood” in the name. However, other than new packaging and a different name, raspberry oranges are essentially blood oranges. Still, that didn’t stop hungry customers from giving the supposedly new type of orange a try anyway.
Reference above: Sarah Lintakoon:https://www.yahoo.com/lifestyle/raspberry-oranges-vs-blood-oranges-124000401.html
The blood orange is a variety of orange with crimson, near blood-colored flesh. It is one of the sweet orange varieties (Citrus × sinensis). It is also known as the raspberry orange.
The dark flesh color is due to the presence of anthocyanins, a family of polyphenol pigments common to many flowers and fruit, but uncommon in citrus fruits.[1] Chrysanthemin (cyanidin 3-O–glucoside) is the main compound found in red oranges.[2] The flesh develops its characteristic red color when the fruit develops with low temperatures during the night.[3] Sometimes, dark coloring is seen on the exterior of the rind as well. This depends on the variety of blood orange. The skin can be tougher and harder to peel than that of other oranges. Blood oranges have a unique flavor compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes.[3] The anthocyanin pigments of blood oranges begin accumulating in the vesicles at the edges of the segments, and at the blossom end of the fruit, and continue accumulating in cold storage after harvest.
The blood orange is a natural mutation of the orange, which is itself a hybrid, probably between the pomelo and the tangerine.[4] Within Europe, the arancia rossa di Sicilia (red orange of Sicily) has protected geographical status.[5] In the Valencian Community, it was introduced in the second half of the 19th century.[6]
Resource: https://en.wikipedia.org/wiki/Blood_orange
Remember, I am not a doctor, nor am I a nutritionist, this blog is all my personal opinion so call a professional if you need advise.