blood orange: [bluhd awr-inj, or-] noun
Citrus sinensis. A variety of orange named for its deep pink or red flesh, with a sweet flavor. Their skins may have a reddish blush. The interior color is often solid throughout, other times you will see a red streak through a more typically orange-colored flesh. Smaller than an average orange with slightly rougher skin, they are juicy and best eaten fresh or juiced. Choose blood oranges that are firm and heavy for their size, which indicates juiciness. Avoid blemishes and shriveled or moldy spots. Store at cool room temperatures for up to one week or refrigerate for up to two weeks.