<p><a href="http://blogs.discovermagazine.com/scienceandfood/files/2016/01/slide1.jpg" title=""></a></p><div class="vert-display-toggle collapsible relative flex flex-col items-center "><div class="vert-unit mt-4 mb-3 top-20"><div ad-type="mobile-desktop" class="ad-wrapper vert min-h-boombox flex items-start justify-center" data-ad-mapping="inline" data-ad-slot="Discover/inline-ad" id="div-inline-ad-0"></div></div><span aria-label="Advertisement" class="text-ad mt-1 text-[11px] uppercase">Advertisement</span></div><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.webp 480w, https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.jpg" title="placeholder" loading="lazy" data-id="530"></figure><p>While traditional oranges are available at your local supermarket all year long, the best time to enjoy the juicy, crimson flesh of blood oranges is during these winter months. So while you venture out for some delicious blood oranges, consider these fascinating tidbits. How do they get their characteristic color? How are they different from everyday oranges?</p><p><a href="http://blogs.discovermagazine.com/scienceandfood/files/2017/01/slide1.jpg" title=""></a></p><div data-embedid="9b6b7608-0101-4c26-8de9-6aad26a6d2b9" id="insticator-embed-temp"></div><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.webp 480w, https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.jpg" title="placeholder" loading="lazy" data-id="530"></figure><hr><p><a href="http://blogs.discovermagazine.com/scienceandfood/files/2017/01/slide2.jpg" title=""></a></p><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.webp 480w, https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.jpg" title="placeholder" loading="lazy" data-id="530"></figure><hr><p><a href="http://blogs.discovermagazine.com/scienceandfood/files/2017/01/slide3.jpg" title=""></a></p><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.webp 480w, https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.jpg" title="placeholder" loading="lazy" data-id="530"></figure><hr><p><a href="http://blogs.discovermagazine.com/scienceandfood/files/2017/01/slide4.jpg" title=""></a></p><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.webp 480w, https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/530/placeholder_1_-s.jpg" title="placeholder" loading="lazy" data-id="530"></figure><hr><p><a href="http://blogs.discovermagazine.com/about-us/" title=""></a></p><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/8384/euniceliusmall-s.webp 480w, https://cdn.discovermagazine.com/assets/image/8384/euniceliusmall-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/8384/euniceliusmall-s.jpg" title="Eunice Liu" loading="lazy" data-id="8384"><figcaption class="fr-figcaption"><p class="fr-caption"></p></figcaption></figure><p><strong>About the author:</strong></p><p> Eunice Liu is studying Linguistics at UCLA. She attributes her love of food science to an obsession with watching bread rise in the oven. <a href="http://blogs.discovermagazine.com/author/eunicekliu/" title=""><em>Read more by Eunice Liu</em></a></p><hr>

Discover the unique flavors and characteristic color of blood oranges, the best time to enjoy this juicy fruit is winter.

Health

Blood Orange

Article

News

Eunice Liu

Science

While traditional oranges are available at your local supermarket all year long, the best time to enjoy the juicy, crimson flesh of blood oranges is during these winter months. So while you venture out for some delicious blood oranges, consider these fascinating tidbits. How do they get their characteristic color? How are they different from everyday oranges? About the author: Eunice Liu is studying Linguistics at UCLA. She attributes her love of food science to an obsession with watching bread rise in the oven. Read more by Eunice Liu

Discover Magazine’s award-winning journalism inspires and informs, delivering thought-provoking content that sparks meaningful conversations. With a focus on groundbreaking developments in science, technology, and the world around us, Discover highlights the impact of these innovations on our daily lives.

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