A nutrition expert has shared some of the key reasons this seasonal fruit should become a part of your diet – and its ‘collagen boosting’ benefits it’s packed with
We all know how important it is to have your five-a-day fruits, and this limited-season fruit will make it even easier to hit thanks to its delicious flavour – but you’ll have to be quick as they aren’t here for long.
Blood oranges and Seville oranges are only available for a short time which makes them even more exciting when they hit the supermarket shelves. They are typically only available for a short window between late winter and early spring, often just a few weeks at peak quality – due to relying heavily on specific climate conditions which limits their growing season.
Nutrition expert, Lucy Kershaw has shared the reasons why we should all be reaching for Blood and Seville Oranges when you next go to the supermarket – and hailed them for their collagen production and immunity functions.
The expert at UK vitamin brand, Nature’s Best told Daily Mirror: “They’re very much a ‘now or miss it’ fruit, which encourages people to enjoy them at their best rather than taking them for granted.
“From a nutritional point of view, blood oranges are great. They contain vitamin C which contributes to the protection of cells from oxidative stress. Vitamin C can also support immune function, collagen production and skin health.
“Blood oranges also provide a source of potassium and fibre. This combination makes them a great choice during the colder months, when immunity and energy levels can need a bit of extra support.”
The expert said Seville oranges are are similar in terms of their vitamin C and antioxidants, but are better known for their intense and bitter flavour rather than sweetness. “In terms of taste, blood oranges really stand out. They’re sweeter and more complex than regular oranges, with subtle raspberry or berry-like notes. That depth of flavour is why they work so well in both sweet and savoury dishes, from salads to desserts.
“Seville oranges, on the other hand, are sharp, fragrant and bold. While they’re too bitter to eat on their own, that intensity is exactly what makes them so prized for marmalade and cooking. A small amount goes a long way, and the flavour is incredibly distinctive. Because both varieties are only around for a short time, they’re best enjoyed fresh and in season. The flavour is noticeably better, too.”
