The first time I ever heard the term “blood orange” was when I was living in San Francisco. My older brother really loved this blood orange drink that he kept perpetually stocked in his fridge. It reminded me of a classier version of Fanta Orange or Sunkist orange soda. A blood orange is exactly that – a classier and sexier version of a regular orange. It looks and tastes like a cross between an orange and a grapefruit. To be scientifically and biologically exact, it is actually a mutation of an orange. The skin has been mutated to be tougher to peel. Because of this, blood oranges are usually cut instead of peeled. They taste tangy and slightly tart, leaving a sweet, fresh smell lingering on your fingers after eating them. The name of blood orange came about because of the color of its inner flesh – a blood colored pigment that is usually found in flowers and fruit but not in citrus fruits. This pigment is called anthocyanin, which is an antioxidant. Blood oranges are also a great source of vitamin C, folate, thiamin, calcium, and fiber. And because of it’s slight tartness, they can be used to make jam and cakes. Personally, I love eating them as a fruit – it’s my mini-grapefruit with a whole lot of flavor!