Blood Oranges

July - September

We have three different blood orange varieties available over the season:

• Moro: A small-medium sized fruit, with deep red flesh and a definite red colour to the skin. The Moro is available at the start of the season, and offers a more tart, raspberry-like flavour.
• Sanguinello: Slightly smaller than the Moro, the Sanguinello is a later season blood orange. The skin is mostly orange, with a blush red tinge as it ripens. Inside, the fruit is sweet with stunning red accents through the flesh.
• Tarocco: The largest of the blood orange varieties, the Tarocco has the least red colouring, and looks very similar to a standard navel orange on the outside. Once inside you'll still find red flesh towards the edges of the fruit, and you'll be rewarded with the sweetest, richest of flavours.  

All of our blood oranges are grown on a completely spray-free orchard following organic principles. 

Well, how do you like your blood oranges? To be honest I haven't got past eating them whole and fresh, they are delicious! The colour of these blood oranges makes for incredible juices, and they can and should be used anywhere you'd use citrus in your cooking or baking.

Blood oranges contain anthocyanins, which is what gives blueberries and raspberries their colour. Anthocyanins have been shown to improve cardiovascular health, protect cells from UV damage and are benefical for people with metabolic diseases, including type 2 diabetes, fatty liver, insulin sensitivity and obesity. Just one blood orange contains your recommended daily intake of Vitamin C, and they have over 9 times the antioxidants of a regular navel orange.

Blood oranges will keep for a few weeks in the fridge - or about a week out at room temperature. Chilling them in your fridge allows the blood oranges to sweeten and even intensify slightly in colour. You can juice them first, then freeze, or freeze them whole to enjoy blood oranges in the off-season.