Ingredient: Blood Oranges
Blood oranges are well known for their colourful flesh, which can range from streaks of pink, and dappled red and orange to a delightfully rich crimson. Their deep red juice is delicious and has a unique flavour compared with other oranges, which is similar to raspberry. You can often spot the blood oranges in the supermarket as many have a slight ruddy redness to their skin and they are usually available from January to March.
Blood Oranges contain nine times the polyphenols/antioxidants and double the Vitamin A of normal everyday navel oranges. It’s the blood orange’s anthocyanin count, which gives the fruit its characteristic ruby redness. Other foods containing anthocyanin are blueberries and cherries.
These anthocyanins have been associated with improved cardiovascular health, protection from UV sun damage and improvements in metabolic disease including type 2 diabetes, fatty liver disease and obesity. They also have an array of immune supporting properties.
