SICILY is inextricably linked to citrus fruit. In the Middle Ages, the citrus groves clustered on the hills around Palermo earned the region the nickname of the "golden seashell".
However, it was way back in the ninth century that the Arab invaders introduced the lemon and the bitter orange to the island. Today, Sicily is still famed for its citrus, especially red-flesh blood oranges such as the moro, sanguigno and tarocco.
The production of red oranges (Citrus sinensis varieties: Moro, Tarocco and Sanguinello), also known as "pigmented" or "blood" oranges, is almost exclusive to the Etna volcano area of Sicily. These orange cultivars developed a particular pool of antioxidant compounds that act as a protective system for the fruit against extreme day-night thermal excursion due to the volcanic soil.
Sicilian red oranges provide numerous bioactive substances that may improve health as an important key point of the so-called Mediterranean diet, especially in the prevention of free radical production and associated pathologies.
Particularly, Sicilian red oranges, as well as their fresh juices with respect to blonde cultivars, are characterised by higher levels (up to 40 per cent) of vitamin C and red anthocyanidin pigments. In addition, the fruits contain a higher content of other antioxidants, such as flavones (hesperedin, narirutin)1 and hydroxycinnamic acids (caffeic, cumaric, ferulic and sinapic).2
Come to Sicily to enjoy a glass of this amazing juice fresh from the Sicilian Juice Man.
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