A beautiful orange to deep red flesh is revealed when you slice open a blood orange. The flesh is firmer and more dense than an orange and its flavor is a little more tart. These beauties sweeten and darken in color as the season progresses. The color of our blood oranges is caused by temperature fluctuations. The deep red color is caused by wide variations of temperatures. Even on the same tree individual fruit that is more exposed will often have a darker color than one protected by the leaves. As a result, our organic blood oranges are all unique in their coloration ranging from light red streaking to a deep red throughout. Equally good for juicing or for eating out of hand, we particularly love them sliced over crisp bitter greens drizzled with our olive oil.
|Tarocco||Our Tarocco Blood Oranges are sweet and juicy. Their distinctive flesh can range from streaked pink to the deep red color blood oranges are known for.|
|Moro||Moro blood oranges are more intensely flavored when compared to Tarocco oranges. They offer a distinct sweet flesh with a vivid tart finish. The Moro’s blushed exterior hints to the beautiful deep crimson flesh hiding on the inside. Slice and toss with a few roasted beets and spicy arugula and pair with your favorite vinaigrette, or simply juice and add a splash of Prosecco for a refreshing citrus cocktail. Whatever way you use them, the Moro blood oranges are sure to be a new favorite.|
|Sanguinelli||Spanish Sanguinelli blood oranges have a round to ovate shape, and their medium-thick, orange rind is often blushed with varied shades of red. Both the rind and inner flesh deepen in color from a pale orange to burgundy with exposure to cold temperatures. The flesh is juicy and nearly seedless, and the balanced flavor is both sweet and tart with hints of cherry or raspberry.|