cooking

As well as eating the fruit as it is, try them sliced with salad leaves and the juice squeezed into dressings or chilled Prosecco for a seasonal cocktail.

storage

Blood oranges have thin skins and are best eaten fresh rather than stored. They’ll last longer if you keep them in the fridge.

varieties/season

We import Moro and Tarocco blood oranges from Sicily in January and February. Tarocco is a speckled, or half blood, variety.
 

did you know?

Our Sicilian blood oranges come from the foothills of Mount Etna, where volcanic minerals naturally increase their vitamin C content. Blood oranges have three times the vitamin C content of standard navel oranges.

Their distinctive red colour comes from a pigment called anthocyanin, which is present in many fruits and flowers but uncommon in citrus fruits. The depth of colour depends on light, temperature and variety. 

class

Our oranges are sold as class 2. This means that they might not look cosmetically perfect, but they are grown for the very best flavour. (We have to tell you this to satisfy some EU rules).