Japanese Tarokko Blood Orange

Blood orange is a variety widely grown in the gastronomic countries of Italy and the Mediterranean Sea. As the name of “Blood” suggests, it is characterized by dark red flesh and can be roughly divided into two types (Tarokko and Moro). Moro season starts from February to March and their red color is due to the pigment component Anthocyanin, which is also contained in blueberries & cherries, etc., and has an antioxidant effect and fatigue recovery.

In Ehime prefecture, where the temperature is slightly lower than that of the Mediterranean Sea, blood oranges, which are sweeter and have a milder acidity, are cultivated by aging them on the trees for a longer period of time. Hence, the Taro species, which are mainly made in Japan, have the strongest sweetness among blood oranges. Especially when it comes to juice, it is extremely delicious, and is popular all over the world. 

Country of Origin: Ehime Prefecture, Japan

Nutrition facts: Great Source of A & C, Flavonoids, Phosphorous, Magnesium, Calcium and Fiber.

Health Benefits:
– Rich in antioxidants
– High in fiber that prevents constipation and toxin accumulation
– Prevents macular (eye muscle) degeneration in aging
– Protects against osteoporosis
– Reduces high cholesterol levels
– Lowers risk of cancers and chronic diseases