An orange currently available in some local stores is being marketed as a Mango Orange. I've not come across this cultivar before. Does anyone know what it is? The fruit is sub-acid and so lacks the bite of a typical orange. When sliced open the flesh near the outside has the color of a Cara Cara navel. The albedo (internal rind) is pinkish in color.

To bring back an old thread - I purchased one of these in the store the other day. Completely lacking in acid and not very pleasant. Vaguely tropical flavor.

Anyone know anything about this variety?

They had these here a few years ago, and I've never seen them since. To me, they were not very good.

http://fruitmaven.com/2012/01/mango-orange-vaniglia-sanguigno/

Thanks! It didn't occur to me that such a silly name could be a new name for an old variety. Surprised to see that a few people out there really like it.

I got a few decent seeds so will try to germinate it for the heck of it. Haven't seen any info on whether it is polyembryonic, true-to-type, etc.

Thanks again,

John

Okay, took a flashlight and trudged up my slope to pick one of my Vaniglia Sanguignos. I left 3 or 4 on my young tree, to give them a try. They're very popular in Italy, but definitely are sub-acid. However, mine are really pretty tasty. They are very flavorful, but sub-acid. Not like the Palestine lime, which is also sub acid, but tastes like watered down lemonade to me. Very pretty fruit, and even though UCR Citrus Collection attributes the pigmentation to lycopene, it actually looks more like an anthocyanin coloration. Kind of like the Sanguinelli blood orange. The pigmentation is supposed to be only in the pith, but in my oranges, it extends well into the flesh. It was pretty good, I actually liked it. so did my hubby:

I think they taste just like an orange, but with no acid. They actually had a pretty intense, concentrated orange taste, and the peel was very "orangy" with a lot of orange oil. I found that surprising.

I found the fruit to be really sweet but lacking in character because of the low acidity. I think what makes citrus taste good is a proper balance of sugars and acid. The Mango orange would be good for people who cannot tolerate the acidity in the majority of citrus fruit.