At my age, I have not started to read up on hair loss prevention yet. Thank God! With all the million other things that I have to think of right now, it is the least of my worries.
Anyway, at my usual stop in my favorite fruits and vegetables store last Monday, I chanced upon blood oranges and even with the very steep price I grabbed several of them just to try.
Yes, that is $1.39 per piece. Was it all worth it? It was juicy and sweet. I heard that this variety of orange is typically grown in Italy and Spain although there are already fruits coming from California.
Wiki says that :
“Blood Orange is a variety of orange :Citrus sinensis with crimson, blood-colored flesh. The fruit is smaller than an average orange; its skin is usually pitted, but can be smooth. The distinctive dark flesh color is due to the presence of anthocyanin, a pigment common to many flowers and fruit, but uncommon in citrus fruits. Sometimes there is dark coloring on the exterior of the rind as well, depending on the variety of blood orange. The degree of coloration depends on light, temperature and variety.The blood orange is often described as a hybrid between the pomelo and the tangerine, but it is actually just a mutation of a sweet orange.
The three most common types of blood oranges are: the Tarocco (native to Italy), the Sanguinello (native to Spain), and the Moro, the newest variety of the three. The other less common types include Khanpur, Washington Sanguine, Ruby Blood, Sanguina Doble Fina, Delfino, Red Valencia, Burris blood Valencia orange, Vaccaro blood orange, Sanguine grosse ronde, Entre Fina blood orange and Sanguinello a pignu. Vainiglia Sanguigno and Cara Cara can be considered in the same category when these are all grouped together as pigmented oranges. Cara Cara or Pink Navel and the Vainiglia Sanguigno’s pigmentations are based on lycopene instead of anthocyanins of the true blood oranges.”