Arnold Blood Oranges
Estimated Inventory, 18 lbs : 0
Description/Taste
Arnold blood oranges are small to medium in size, averaging 5-7 centimeters in diameter, and are globular in shape. The bright orange skin has a leathery texture, is covered in prominent oil glands creating a pebbled appearance, and is tinged with deep red blush. Underneath the skin, the pith is cream-colored to off white, spongy, and is slightly more difficult to peel than regular oranges. The flesh has a unique deep red to maroon hue and is juicy with a few cream-colored seeds, divided into 9-11 segments by thick membranes. Arnold blood oranges are typically less acidic than orange-colored varieties and have a fresh, sweet, and tangy flavor with strawberry, raspberry, and cherry undertones.
Seasons/Availability
Arnold blood oranges are available in the late summer through early fall.
Current Facts
Arnold blood oranges, botanically classified as Citrus sinensis, are dark-flesh fruits that grow on small, bushy trees that can reach up to five meters in height and belong to the Rutaceae or citrus family. Believed to be a natural sport of the moro blood orange, Arnold blood oranges were discovered in Australia and are known for their deep, pigmented flesh which is developed from anthocyanin production. Arnold blood oranges require coastal, Mediterranean climates with cold nights and warm days, and are favored by chefs and home cooks for their unusual coloring, sweet-tart flavor, and dark red juice.
Nutritional Value
Arnold blood oranges are a good source of vitamin C, potassium, and dietary fiber. They also contain folate and anthocyanins, which are antioxidants that can protect the body’s overall health.
Applications
Arnold blood oranges are best suited for fresh applications and are often sliced into wedges or juiced. Their sweet-tart flavor also makes them suitable as a substitute for lemons or limes in recipes. When used raw, the flesh can be sliced and tossed into green salads, fruit salads, smoothies, chia pudding, or used as a garnish over seafood, pastries, and French toast. Arnold blood oranges can also be juiced and used in cocktails, kombucha, beer, Italian soda, syrups, sorbets, gelato, sauces, vinaigrettes, or infused in olive oil. In addition to juicing, the flesh and rind can be cooked down into a burgundy colored, sweet-tart marmalade. Arnold blood oranges pair well with other citrus, mint, tarragon, watercress, fennel, onion, shallots, soft cheeses such as feta, seafood, olives, tequila, chocolate, and yogurt. The fruit will keep up to one week when stored at room temperature and up to two weeks when stored in the refrigerator.
Ethnic/Cultural Info
In the past, Italy was known for their blood orange production, but in recent years, Australia has become one of the top suppliers. The coastal climate between Sydney and Melbourne in Australia is very similar to the Mediterranean climate of Sicily, which makes Australia an ideal growing environment for Arnold blood oranges. Capitalizing on this ideal climate, farmers began cultivating blood oranges, and the Arnold blood orange quickly became one of the most popular varieties in Australia. Arnold blood oranges are also favored by home gardeners for their small, compact size, and the trees can be grown in container and pots.
Geography/History
Arnold blood oranges are native to Southern Australia and were named after Mike Arnold, an Australian citrus grower who discovered the variety through natural selection. Today Arnold blood oranges are predominately grown along the coast of Australia and are sold through farmers markets, supermarkets, and specialty grocers in Europe, Australia, and the United States.
Recipe Ideas
Recipes that include Arnold Blood Oranges. One
is easiest, three is harder.
