Citrus sinensis ‘Arnold’ blood oranges are known as some of the most intensely hued and flavorful of all the blood orange varieties. The Australian Arnold blood oranges are of the Moro variety.

Arnold blood oranges are small to medium-sized oranges with shapes ranging from perfectly round to more oblong. The bright orange skin of this blood orange is often tinged with a deep red blush. The pith is a stark pale color compared to the intense maroon color of the flesh. Anthocyanins present in the flesh of a blood orange are what give the citrus a deep crimson color. Blood oranges are typically less acidic than orange-colored varieties and have a softer flesh. Arnold blood oranges have a traditional citrus flavor with strawberry and cherry undertones.

Serving Ideas

Blood oranges have a variety of applications that range from juicing to table-top decoration. Halved Arnold blood oranges offer a dramatic contrast of orange skin to maroon flesh, flecked with lighter and darker pigmentation. Juice from a blood orange is a reddish-purple hue and is loaded with powerful phtyo-chemical anthocyanins, which have been known to have cancer-fighting properties. Eating Arnold blood oranges fresh, out-of-hand are a great way to enjoy this citrus fruit.

Geography/History

Arnold blood oranges are a newer variety of blood oranges grown in Southern Australia. Named for Mike Arnold, these Moro variety blood oranges have their origin in 19th century Sicily. Arnold blood oranges have the highest levels of pigmentation of all the Australian blood oranges and are the most commonly grown variety down under. Blood oranges produce their deep purple/reddish hues under very specific weather conditions. The rich colors develop best in hot, dry conditions.

Seasons/Availability

Arnold blood oranges are available during the late summer and early fall in the Northern Hemisphere.