Sanguinelli

 

Season: The harvesting starts in mid-January and it ends in the end of March.

It was first found in Almenara (Castellón) in 1929, as a result of a spontaneous mutation of the Doble Fina.
The fruit is medium size and it often presents in the area of the rind and the pulp an attractive bright red colour, which sometimes becomes purple. It has got a great amount of juice and it has got no seeds.

These varieties are similar to the white ones. The only difference is that they synthesize red pigments, called anthocyanins, both in the pulp and in the rind. This process only occurs if there are cold temperatures at night, and the fruits don’t get this reddish colour until autumn or winter. The juice has a special flavour reminiscent of raspberries or cherries. This red pigment is water-soluble, and that’s why it colours both the pulp and the rind. Anthocyanins are very important for the human diet, and they can be considered as therapeutic agents as they can protect us from the oxidative stress, heart diseases, some kinds of cancer or other related illnesses. Moreover, it is able to inactivate free radicals, so it is of big interest as a functional food.

FEATURE 1

Its significant red colour is its basic differentiating mark.

FEATURE 2

Ideal for preparing orange juice and eaten in salads.