The tarocco blood orange's distinctive pigment is due to the presence of anthocyanin, which creates deep red hues in plants. It is the same natural compound found in pomegranates, which share blood orange's trademark coloring.

The tarocco blood orange is a medium to large sized, sweet orange variety. It is globular in shape with a semi-thick, yellow-orange peel that gently clings to its flesh. The juicy flesh is nearly seedless or seedless with bright, sweet, flavor and aromatics. The tarocco blood orange coloring is deep ruby red.

Nutritional Value

Tarocco blood oranges are a good source of Vitamin C.

Serving Ideas

Tarocco blood oranges are used in both sweet and savory preparations, raw or cooked, with an ideal balance of sweetness and acidity and no seeds. Use the 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. Moro blood oranges will keep up to two weeks in the refrigerator.

Geography/History

The tarocco blood orange was first discovered growing in eastern Sicily in the 19th Century where Italian farmers still cultivate the oranges on the rich fertile slopes of Mount Etna. The first tarocco blood orange tree was introduced to the United States in 1880 where it was naturalized in Florida. The trees also flourish in the coastal citrus growing regions of California. Without chilly winters, tarocco blood oranges cannot achieve their distinctive deep red flesh coloring.

Seasons/Availability

Tarocco blood orange season ranges from late winter until spring.