Blood Orange Facts: Cultivation, History, Nutritional Value, & Uses 2022


The three cultivars of red-orange are the most common Tarocco, which is native to Italy, the Sanguinello, which is native to Spain, and the Moro, which is the most recent variety. Each of these cultivars has its own distinct characteristics. Other varieties that are not as well known include the Khanpur, Washington Sanguine, Ruby Blood, Sanguine Double Fine, Delfino, Red Valencia, Valencia Burris, Vaccaro, Sanguine grosse ronde, Entre Fina, and Sanguinello to pignu. Lycopene, not anthocyanins, is the pigment responsible for the red color of Cara Cara, Sanguigno Vainiglia, and Vainiglia oranges, despite the fact that all three types of oranges are pigmented.


The Moro orange has the deepest red color of any sanguine, and its shell and flesh are both brighter red than any other sanguine. The flavor is bolder, and the aroma is more potent, in comparison to a typical orange. It has a distinctly sour taste with some degree of sweetness, and the aroma of raspberry can be picked up from it. This variety’s bitterness surpasses that of both Tarocco and Sanguinello. It is believed that first appeared in the citrus growing areas close to Lentini in the early nineteenth century as a mutation of Moscato Sanguinello. The Moro is referred to as a “dark red-orange,” which indicates that the meat is orange with streaks of colors ranging from ruby, vermilion, and crimson all the way to almost black color.


It is thought that the farmer who first taught the fruit’s discoverer about it uttered an expression of awe when he did so and that this is where the name Tarocco originated. It is probably the most succulent and delectable of the three varieties because of its medium size and sweet flavor. They believe it derives from a mutation of the Sanguinello orange tree, which would explain why it is Italy’s most popular table orange.

The name “semirroja” comes from the fact that the meat is a deep red color, similar to that of the Moro and Sanguinello. His skin is very pale and orange, with a few hints of red here and there. The sweetness and juicy texture of the Tarocco orange make it one of the most sought-after varieties in the world. Its Brix level is typically higher than 12.0. It is also very simple to peel and has the highest vitamin C content of any orange variety grown anywhere in the world. This is primarily attributable to the fertile soil that surrounds Mount Etna, where it is grown. There are no seeds in the Tarocco.

The University of California has determined that there are three subcultivares of Tarocco. The Bream Tarocco, which was initially donated by Robert Bream of Lindsay (California), is a fruit that is medium to large with few or no seeds. The Tarocco # 7, also known as the CRC 3596 Tarocco, is known for its taste, but it has a crust that has little or no staining.


A reddish skin, few seeds, and sweet and tender flesh characterize the Sanguinello, which was discovered in Spain in 1929. It is reminiscent of the Moro. Mature in February, but they can stay on the trees and mature further until April without being harvested. It is possible that it will continue until the end of May. Your complexion is dense, light yellow, and has a reddish tint to it. The meat is orange with a variety of blood-colored streaks running through it.


Citrus trees have been growing in Sicily for a very long time; records of their cultivation date back to when the island was under Moorish rule. In spite of the fact that Arabs are credited with the initial planting of lemons and bitter oranges in Sicily, it wasn’t until the fifteenth century that Genovese and Portuguese crusaders brought the sweet variety of orange, known as the Portogallo.

Oranges were Sicily’s first export to the rest of the world when they became aware of the positive effects that eating fruit had on people’s health. There is currently a presence of citrus from Sicily in virtually all countries that allow imports.


Anthocyanin, the pigment that gives sanguine its red color, functions as an antioxidant. Additionally, the consumption of blood oranges has been shown to lower one’s likelihood of developing cardiovascular disease, as well as certain cancers and LDL cholesterol accumulation. In addition, you can lower your chances of developing cataracts, and it speeds up the body’s natural recovery process.

As with other citrus fruits, blood oranges are an excellent source of vitamin C. One typical orange provides 130 percent of the daily Dietary Reference consumption. Additionally, it provides 16 percent of the daily value for the intake of dietary fiber that is recommended. Oranges are an excellent source of folic acid, calcium, and vitamin A. Oranges are also a good source of potassium.


Some blood oranges have a chalky flavor that can be quite bitter, while other types of blood oranges are sweeter but still have a chalky flavor. Oranges can also be used to make jam, and the orange peel can be incorporated into a variety of different baked goods. Tarocco orange, sliced fennel, parsley, and olive oil are the components of a traditional Sicilian winter salad that is very popular. Oranges can also be processed into gelato, sorbet, and Italian soda using a variety of different techniques. The dressings are a popular type of vinaigrette known as sanguine, which is also utilized in the flavoring of certain beers.


The red-orange, also known as the blood orange or red chalk, is a variety of orange (Citrus Sinensis) that has dark red flesh, similar in appearance to raspberry juice. The magnitude of this coloration is primarily determined by the significant temperature swings that occur between the day and the night, in addition to the variety.

The flavor has a significantly higher level of acidity compared to that of a typical orange. Depending on the variety, the size may be a little bit smaller, and the shell may be a little bit tougher and more difficult to peel, but the texture and color are typically the same, and they may occasionally be more smooth and partially red. The presence of anthocyanins, a family of pigments with antioxidant properties that are found in many flowers and fruits but not citrus, is responsible for the distinctive dark red color of meat. Citrus fruits do not contain anthocyanins.

In common parlance, this variety of orange is said to be a cross between a pomelo and a tangerine. In reality, however, it is merely a mutation of the sweet orange, [2]which is also a cross between two different species.

Within Europe, the Arancia Rossa di Sicilia (red-orange) has the status of Protected Geographical Indication.

The color “Arancia Rossa di Sicilia” (which translates to “red-orange”) has been granted the status of Protected Geographical Indication in Europe.

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