The sanguinelli blood orange is a slow maturing late season, sweet orange variety. It gets its signature pigmentation from the natural occurring plant compound, anthocyanin. It is the same compound found in pomegranates, which share blood oranges' trademark coloring.

Sanguinelli blood oranges are roughly rounded in shape with a semi-thin, smooth red-blushed peel that clings to its juicy and sweet, segmented flesh. The flesh is stained with a brilliant and consistent dark bing cherry color and though its flavor supreme, as with most blood orange varieties, it does contain numerous seeds.

Nutritional Value

Blood oranges are a good source of vitamin C, potassium, carotene and dietary fiber.

Serving Ideas

Sanguinelli blood oranges are used in both sweet and savory preparations, raw or cooked, with an ideal balance of sweetness and acidity, though they contain seeds. Use the dark-colored juice in cocktails, syrups, caramels and marinades. Pair with other citrus, fresh herbs, soft cheeses, seafood, spinach, radishes and olives. Use as a compliment to yogurt, honey, olive oil and butter. Sanguinelli blood oranges will keep up to two weeks in the refrigerator.

Geography/History

The sanguinelli blood orange is a pedigree from the rich citrus growing regions of Spain. It is a hybrid variety that evolved from unknown parentage. Growing regions and climate play a critical factor in the intensity of the flesh's color and the level of pigmentation that occurs in the skin. Large temperature fluctuations - hot days and cold nights - provide for the intensely colored blood oranges.

Seasons/Availability

Sanguinelli blood oranges are available sometime in spring until mid-summer.