Blood oranges 1kg

Blood oranges 1kg


Availability: In stock

Grab blood oranges while they’re around – the flavour is outstanding, but the season is short.

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.

This week’s variety is the ‘half-blood’ Moro, with speckled, rather than fully red flesh. They are really juicy, with a deep, sweet flavour. As the season progresses, the colour varies between lightly speckled and deep red – but the distinctive blood orange flavour remains regardless.

How to store blood oranges

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

How to cook blood oranges

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.

Blood orange variety

We import Moro and Tarocco and Sanguinello blood oranges from Sicily in January and February. Moros is a smaller variety with more colour than the larger speckled Tarocco variety.

Country of origin

Grown in Morocco.


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).