Region of Origin
Commodity:
Blood Orange
Description & Origin
Blood oranges are a variety of orange with crimson flesh. They are typically a bit smaller than a common navel orange, but with a similar shape. You can often see some reddish tint to the orange rind of a blood orange. They are typically not as easy to peel as a navel. Inside, the flesh is juicy and vivid red or red-orange. Their red color is from anthocyanins, chemical compounds that develop when...
Health Benefits & Nutrition
Blood oranges have 9 times the antioxidants of navel oranges, as well as higher levels of vitamin A and vitamin C. Their red flesh comes from anthocyanins, a type of flavonoid with antioxidant properties believed to be anti-inflammatory and protective against oxidative stress.
Our Varieties
Orange Blood Moro
Description
The moro blood orange is a nearly seedless variety that originated in Sicily with moderate juiciness and relatively thick pith. It has become the dominant cultivar produced worldwide. It is noted as one of the blood orange cultivars with the most intense red pigmentation and darkest red color. Its juice is often a deep, blood red, although pigmentation can vary depending on growing conditions. The red color is so intense in a moro that its rind is often a dark red-orange color. The moro’s deep red color comes from anthocyanin, the antioxidant also responsible for the color and bitter flavor of radicchio, which means the moro is typically more bitter than other varieties.
Variety Tips & Tricks
The moro is preferred for juicing and processing due to its rich pigmentation.
Commercial Availability (Grown for the US Market)
Orange Blood Tarocco
AKA: Half Blood Orange
Description
The Tarocco variety is the prize of Siciliy, where it is grown on the volcanic plains surrounding Mt. Etna. The area’s climate is perfectly suited for the cultivation of this picky fruit. Tarocco are known for their exceptional flavor and sweetness. They are tart and very juicy with a distinct raspberry-like flavor. The skin of a Tarocco is thinner than a moro, as are the walls between segments. This cultivar was bred for flavor, not consistent color, so the color often varies from fruit to fruit from orange with a hint of red to full red – always with a beautiful jewel tone.
Variety Tips & Tricks
The Tarocco blood orange is preferred for eating out of hand or use in salads because of its thin rind and segment walls and exceptional flavor.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Blood oranges are traditionally eaten out of hand as a snack or juiced as a refreshment, but there are a wide variety of culinary uses for this striking fruit. They are gorgeous when incorporated into desserts: as zest in pound cakes, sliced on tarts, or juiced for sorbets. Blood oranges can be used in marmalades and jams to add a vivid hue and alluring flavor. They are excellent in salads – sliced, supremed, or juiced as part of the dressing – especially when paired with radicchios or other bitter greens. Blood orange juice or segments can also be used in cooked sauces, compotes, or chutneys that pair well with seafood, pork, chicken, and duck.
Flavor Pairings
Radicchio, Frisee, Arugula, Fennel, Red Onion, Chile Pepper, Medjool Dates, Sweet Potato, Strawberry, Lime, Mango, Basil, Mint, Chocolate, Almond, Hazelnut, Cinnamon, Cardamom, Saffron, Olive Oil, Polenta, Goat Cheese, Ricotta, Chicken, Duck
How to Prepare
Blood oranges can be prepared just like any orange: zested, peeled and sliced, segmented, supremed, etc. Always wash citrus fruits prior to use. Note that some varieties do not peel as easily as most navel oranges.
How to Store in the Kitchen
Whole oranges should be stored at room temperature to remain their juiciest. Once they have been cut, they should be placed in an airtight container and refrigerated. Blood orange juice can be frozen for later use.
Fight Food Waste Tips for root to stem cooking
Try making candy out of blood orange rinds, or use them to make marmalade.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
45-50°F
TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – When stored below 38°F blood oranges can display chilling injury with symptoms including scalding, pitting, watery breakdown, and browning.
RELATIVE HUMIDITY:
85-95%
PRODUCES ETHYLENE:
Yes - Low
SENSITIVE TO ETHYLENE:
Yes - Medium
ETHYLENE RECOMMENDATIONS:
Do not store with ethylene producing items or near ripening rooms, as this can speed decay.
RIPENS AFTER HARVEST:
No – Blood oranges do not ripen after harvest.
PROFESSIONAL RIPENING:
No – Ripening is not required.
Quality Assessment
Blood oranges should be firm, heavy, and smooth. Note that certain varieties – particularly tarocco – are softer and have a puffier skin than other varieties, like moro, which is very firm. Avoid oranges with bruises, soft spots, or excessive signs of mechanical decay.
Important Handling
Ensure that blood oranges are not stored below 38°F or near ethylene producing items. Tarocco blood oranges are especially susceptible to quality issue from mishandling.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, blood oranges may last up to 2-3 weeks.