Cara Cara Orange

Cutting open a Cara Cara Orange reveals pink to reddish flesh beneath a rind that resembles an ordinary navel orange. The colour comes from lycopene, distinguishing it from blood oranges whose red pigmentation has a different basis. Cara Cara was discovered in 1976 as a natural mutation on a Washington navel tree at Hacienda Cara Cara in Venezuela. Its origin and pink flesh are documented by University of California Agriculture and Natural Resources.

Generally seedless, the fruit is eaten fresh and used in dishes where its colour adds interest. Its relatively low acidity contributes to a sweet impression, sometimes described as having a subtle cranberry-like note, although flavour varies with the fruit. Cara Cara suits people who appreciate the convenience of navel oranges but want a different interior colour and flavour profile. The familiar exterior makes its distinction easy to miss until the fruit is peeled or sliced, when the coloured segments become its most obvious identifying feature.