I've got a "sanguino moro" (blood/red) orange, but it appears to be only half-bloody, as in the photo below. However all figures I've found on the internet show oranges that are purely red inside, for instance the ones on Wikipedia. Is this normal? Should I be worried about it? I'm mostly concerned whether it's a sign of the orange being "sick" or health-threatening in any sense.
Food Safety – Can a Blood Orange Be Half Bloody?
colorfood-safetyfruitoranges
Related Topic
- Blender – How to Make Orange Juice with a Blender
- Fruit – How to preserve an orange (peel) for as long as possible
- Cake – Maximizing Flavor from Orange Peels for Cakes and Syrups
- Peeling Oranges – Can It Be Done Like Commercial Canners?
- Fruit – Are Blood Oranges Really That Red? Understanding Their Unique Color
- How to one clarify orange juice to clear orange flavoured gelatine
Best Answer
While many pictures show them deep red (perhaps for the dramatic effect?), even orange flesh wih only some red tinge is normal.
Even the wikipedia link you gave in the question states:
The color of oranges is affected by temperature: Only if there is a certain temperature difference (cool nights vs warm days) the oranges develop the deeper hues. For blood oranges the crimson flesh and reddish tinges in the skin, "normal" oranges get their typical orange skin instead of greenish or yellow.
Fun fact: Even greenish oranges may be ripe, but just didn't get the cool nights. For the sake of the consumers who percieve orange = ripe, green = unripe, the skin of oranges and other citrus fruit can be "de-greened" by the "ripening gas" Ethylene (if permitted).
Below a range of color variations from mostly orange to deep red: