Blood Oranges

moro With brilliant red flesh and juice, and distinctive berry-orange flavor, blood oranges are often referred to as the gourmet's or connoisseur's citrus. They add bold color and flavor to juices, desserts, sauces, salads –anywhere the creative chef needs a unique touch.

The exact reasons for the development of red coloration in blood oranges are not completely understood. The intensity of coloration seems to vary by light, temperature, and variety. Some varieties display a red blush on the peel but this does not always indicate internal color. Rind and flesh seem to have different requirements for color development.

The flesh color is usually deepest when trees are grown in hot interior regions of California. Rind coloration can vary dramatically from place to place, season to season and even from one side of the tree to the other. Fruit on the shaded northern side of the tree may be more highly colored than fruit on the sunnier southern side. With some varieties, or in some seasons, rind color develops in the later stages of maturity after peak eating quality. For more detailed information on the factors that influence coloration in blood oranges, click on the link to David Karp's story from The Fruit Gardener at right.

California Citrus Specialties is responsible for some of the first commercial planting of blood oranges in California over 25 years ago. We harvest when fruit has reached acceptable internal color and specific sugar to acid ratios. California citrus specialties offers the following blood orange varieties.

Moro
The earliest and deepest colored blood orange. Intense blood orange flavor. Available late November to February.

Sanguinelli
Egg-shaped, late-ripening blood orange with bright red interior and rind coloration. Available February to March.

Tarocco
The standard for excellent berry-citrus flavor. Large, thin skinned with unpredictable rind color. Light red inside color. Available in February.