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Blood Oranges

 
Blood Oranges
blood oranges sliced open
photo credit: gourmetsleuth
The Sicilian Blood Orange is now grown in California and Texas. Article includes recipes, seasons, uses, history and information
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Published by: Gourmet Sleuth

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Blood oranges are juicy, sweet and have a dark red interior and are slightly less acidic than regular table oranges. Originally from Sicily, the blood orange has gained in popularity in the US and can be found fresh or in juice form in many grocery stores.

Blood Orange History

While most citrus history starts in China and Japan, it is believed that the more bitter tasting fruits were from India.  The Arabs brought this fruit from Sicily between the 11th and 12th century and taught the Sicilians their perfect irrigation techniques. About 500 years later, the monks planted sweeter varieties. Today, blood oranges constitute more than three quarters of all the citrus crop in Sicily. 

Growing Blood Oranges

We now have growers in the U.S. primarily in Texas, Florida and California but the majority of production is still in Sicily and Spain.

How They Get Their Color

Blood oranges contain a pigment called anthocyanin which is not typically found in citrus but rather more common in other red fruits and flowers. Not only is the inside of the orange darkly pigmented but depending on the variety the outside may also have dark washes of red.

Varieties

The three main blood orange varieties are Tarocco, the Moro and the Sanguigno. The Moro is being grown in San Diego, California. 

Uses

Blood oranges are great for juicing and using as you would common orange juice. The dark red color of the juice makes it a good cocktail ingredient. Use fresh blood orange segments in salads, sauces, sorbets, granitas and compotes. Spanish blood oranges are used in special English marmalades.

Shown here is a blood orange margarita, a specialty of Elote Cafe in Sedona, Arizona.

U.S. Seasons

  • Texas Crop - December to March 
  • California Crop - November to May

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