You should eat as many oranges as possible now.
Many people store oranges on the table in a fruit bowl, but oranges are actually best kept in the refrigerator. At room temperature, the fruit starts to shrivel and dry faster. The optimal storage temperature for oranges is 4–6 degrees, i.e. refrigerator temperature.
Oranges are also sensitive to ethylene, which means that you should not put them in the same basket with, for example, bananas, apples, pears or tomatoes.
The orange season is now at its best, because many people’s favorite orange, the blood orange, is currently in season. Blood oranges are sour-juiced orange varieties whose flesh is red in color.
Blood oranges are originally from Sicily. Blood orange varieties include, for example, Tarocco, Moro and Sanguinello.
Blood oranges have both sweetness and suitable acidity at the same time. Blood oranges tend to be very juicy as well.
All or part red?
In addition to actual blood oranges, you can find half-blood oranges in stores. Half-blood oranges are two-colored, that is, their redness varies. A well-known half blood orange variety is Cara Cara.
Blood oranges are excellent sources of vitamin C. They get their red color from anthocyanin and lycopene, which are healthy antioxidants. The color blood oranges is created due to strong fluctuations in day and night temperatures.
Along with blood oranges, blood mandarins or mandarets have also arrived in stores a few winters ago. Blood mandarins are a seedless and juicy cross between a blood orange and a clementine. Like blood oranges, their harvest season is short. It lasts until January and February.