Smith’s Red blood oranges are an excellent source of potassium, vitamin C, dietary fiber and beta carotenes. The juicy fruits are favored for fresh eating and are also used in baking, marinades, and for juicing.
SMITHS RED BUTTON ICE CREAM FULL
Today Smith’s Red blood oranges still remain relatively unknown commercially outside of Southern California and are most popular with home gardeners as the tree can be grown both full or dwarf sized. The red blushed variety was discovered in the 1980swing on the limb of a valencia orange tree in Southern California and is sometimes referred to as the Smith’s Red Valencia.
Smith’s Red blood oranges, botanically classified as Citrus sinensis, are a rare variety that grows on trees that can reach up to four meters in height and belongs to the Rutaceae or citrus family. Smith’s Red blood oranges are available in the late winter through early spring. Smith’s Red blood oranges are aromatic and sweet with balanced acidity. The flesh is also juicy, contains a few seeds, and is divided into 8-10 segments by thin membranes. Underneath the outer layer of the rind, there is a white, spongy pith that has a cotton-like texture and the flesh ranges in color froorange with red spots to being fully saturated in deep burgundy hues. At full maturity, the rind may be completely red with no noticeable orange. The medium-thick, orange rind can be heavily covered in red blush and is leathery with a pebbled texture due to prominent oil glands. Smith’s Red blood oranges are medium to large in size, averaging 5-10 centimeters in diameter, and are ovoid to globular in shape with a slightly depressed base.
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