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.

Features

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• What Are They
• Nutritional Value
• Serving Suggestions

• Spanish Sanguinelli blood oranges are a variety of sweet orange, botanically known as Citrus sinensis. Sanguinelli blood oranges were discovered as a limbsport, a natural occurrence where one limb of a tree produces fruit with differentiating characteristics from the parent. Growing region and climate are critical factors in the intensity of pigmentation of both the peel and flesh of Sanguinelli blood oranges, with large temperature fluctuations from day to night resulting in the most vibrant coloration.

• Blood oranges' red pigment anthocyanin is an antioxidant. Blood oranges are a source of vitamin C like all citrus fruits. Oranges can also be a valuable source of folate, calcium, and thiamine.

• Blood orange can be difficult to peel by hand. With a sharp knife, follow the outer perimeter of the citrus to cut off the skin and the thin layer of pith in strips until the skin is remove from the entire citrus.

  Serving Suggestions: Spanish Sanguinelli blood oranges are used both raw or cooked in sweet and savory preparations. The juice can be used in cocktails, syrups, marinades, vinaigrettes, caramels, or desserts, and the peel or zest can be used to infuse chocolate, yogurt, honey, olive oil and butter. Pair Sanguinelli blood oranges with other citrus, fresh herbs, soft cheeses, seafood, spinach, radishes, and olives. Sanguinelli blood oranges will keep for up to two weeks in the refrigerator.