Citrus Curiosities Answered

Blood oranges produce anthocyanin pigments when warm days are followed by cold nights during ripening. Colour varies by variety (Moro is darkest), region and season. More on blood oranges

A small, undeveloped second fruit at the blossom end, caused by a mutation first found in Bahia, Brazil, and spread worldwide by grafting.

Its flesh contains lycopene, the pigment in tomatoes and pink grapefruit — a different pigment from that of blood oranges.

Yes, but they are very sour and bitter. They are best in marmalade, marinades and sauces. The marmalade story

No. Oranges are non-climacteric, so sweetness does not increase after harvest, although peel colour can change.

Keep them in a cool place for up to a week or in the refrigerator for several weeks. Avoid sealed plastic bags, which trap moisture and encourage mould.

Yes. Every drink recipe here is non-alcoholic, and we avoid ingredients such as aromatic bitters that usually contain alcohol. See the recipes

Juice keeps most of the vitamin C but loses most of the fibre and makes it easy to consume more sugar. Whole fruit is generally the better everyday choice.

For most people, research shows regular vitamin C intake does not prevent colds, though it may slightly shorten them. Oranges are a good food, not a cure.

Grapefruit, pomelo and Seville orange contain furanocoumarins that can affect how some medicines are processed. Ask a pharmacist if you take regular medication. Nutrition notes