Blood oranges

Sectioned oranges on a plate

Comparison between the inside and the outside of regular and blood oranges (two
segments at upper left)
Main article: Blood orange

Blood oranges[8] are a natural mutation of C. sinensis, although today the majority
of them are hybrids. High concentrations of anthocyanin give the rind, flesh, and
juice of the fruit their characteristic dark red color. Blood oranges were first
discovered and cultivated in Sicily in the fifteenth century. Since then they have
spread worldwide, but are grown especially in Spain and Italy under the names of
sanguina and sanguinella, respectively.

The blood orange, with its distinct color and flavor, is generally considered
favorably as a juice, and has found a niche as an ingredient variation in
traditional Seville marmalade.
Other varieties of blood oranges

Maltese: a small and highly colored variety, generally thought to have

originated in Italy as a mutation and cultivated there for centuries. It also is
grown extensively in southern Spain and Malta. It is used in sorbets and other
desserts due to its rich burgundy color.
Moro: originally from Sicily, it is common throughout Italy. This medium-sized
fruit has a relatively long harvest, which lasts from December to April.
Sanguinelli: a mutant of the Doble Fina, discovered in 1929 in Almenara, in the
Castellón province of Spain. It is cultivated in Sicily.
Scarlet navel: a variety with the same mutation as the navel orange.
Tarocco: a relatively new variety developed in Italy. It begins to ripen in
late January.[46]