Stuff I See When I'm Walking

It’s blood orange season in the United States! Hell yeah. I wasn’t excited before, but now that I know what they are, I am going to be looking forward to them until next season.

Check out these blow-your-face-off neat facts from Wikipedia:

The 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 anthocyanins, a family of pigments common to many flowers and fruit, but uncommon in citrus fruits. The degree of coloration depends on light, temperature and variety. Sometimes there is dark coloring on the exterior of the rind as well, depending on the variety of blood orange. The skin is also considerably tougher, and harder to peel than other oranges.

Blood oranges’ red pigment, anthocyanin, is an antioxidant. This pigment may also diminish the risk of heart disease, some types of cancer, and LDL cholesterol accumulation. Additionally, this and other antioxidants found in blood oranges may reduce the risk of cataracts, and aid in the body’s healing process.

Blood oranges, like all citrus fruits, are a great source of vitamin C; an average orange provides 130% of the FDA’s recommended daily intake. It also provides 28% of the recommended daily intake of dietary fiber. Oranges can also be a valuable source of folate, calcium, and thiamine.

Shit yeah. Go check out your local grocery to get a bag of these heart-disease-reducing little spheres. If you’re in the midwest, you can find them at Lunds and Byerly’s food stores.

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