SEASONAL SPOTLIGHT | BLOOD ORANGE
Blood Orange
Season: December to Early Spring
The first time I tasted a blood orange was in Sicily, after a long, leisurely Lunch My hosts brought out a bowl of them for dessert — no embellishment, just the fruit itself, its deep crimson flesh gleaming as they sliced it open. One bite, and I was hooked. Sweet yet slightly tart, with hints of berries and spice, it was unlike any orange I had ever tasted. It felt almost decadent, as if the Sicilian sun had imparted something richer, more complex, into each ruby-hued segment.
Now, as winter arrives, I eagerly anticipate their fleeting season. Blood oranges thrive in the chill, their color deepening as the nights grow colder. They bring vibrancy to the grayest days — whether draped over salads, lending their juice to vinaigrettes and cocktails, or enjoyed unadorned, just as I first experienced them. Their flavor is bright yet deep, with a natural sweetness balanced by a touch of tartness, making them at home in dishes both savory and Sweet. A true jewel of the season, they remain one of the great pleasures of winter.
What are Blood Oranges?
Known in Italy as arance rosse, blood oranges are a prized variety of sweet orange, celebrated for their striking red-streaked flesh and complex flavor. Their deep pigmentation comes from anthocyanins — powerful antioxidants that develop in response to cold temperatures, giving the fruit its signature hue. Compared to a standard orange, blood oranges have a more aromatic sweetness, with hints of raspberry, pomegranate and spice balanced by a pleasant acidity.
Among the most well-known varieties are Tarocco, Moro, and Sanguinello. The Tarocco, often considered the sweetest, has a delicate blush interior and is prized for its juiciness and high vitamin C content. The Moro, the boldest in both color and flavor, boasts deep ruby flesh and a distinct, almost berry-like intensity. The Sanguinello, primarily grown in Spain and Italy, falls somewhere in between, with a rich, sunset-hued interior and a balanced sweetness. Each variety has its own charm, but all share the unmistakable vibrancy that makes blood oranges so special.
When are blood oranges in Season?
Blood oranges are a true winter citrus, reaching their peak from late December through early spring. The colder the nights, the deeper their color becomes, making them one of the season’s most striking fruits. While they are now cultivated in various parts of the world, the finest still come from Italy, particularly Sicily, where the combination of Mediterranean sunshine and volcanic soil imparts an intensity of flavor that is unmatched.
How to Prepare Blood Oranges
In Italy, blood oranges are woven into both sweet and savory dishes. They are a staple in insalata di arance, a Sicilian salad that pairs citrus slices with fennel, red onion, and olives — a perfect balance of brightness and salinity. Their jewel-toned juice finds its way into everything from granitas to cocktails, while their zest perfumes baked goods and sauces. Pair them with mint and rosemary, or contrast their sweetness with a luscious, creamy cheese. Or, simply enjoy them as the Italians — sliced and served after a meal, perhaps with a drizzle of olive oil and a pinch of sea salt — a reminder of how beautiful seasonal simplicity can be.
How to Choose the Best Blood Oranges
Select blood oranges that feel heavy for their size, a sign of juiciness, with firm, smooth skin. Their exterior color can range from bright orange to a blush-tinted (and sometimes almost burgundy), hue, but the richness of their interior isn’t always evident from the outside. Instead, rely on their scent as fragrant oranges will always have the best flavor. Slight imperfections on the peel are natural and do not affect the quality. Avoid overly soft fruit or any with mold near the stem.
How to Store Blood Oranges
Store blood oranges at room temperature if using them within a few days, or refrigerate them to extend their shelf life for up to two weeks. Their zest is especially fragrant and can be frozen for future use. Freshly squeezed juice should be used immediately to preserve its vibrancy — but since I don’t like to waste even an ounce of fresh blood orange juice, I freeze any extra in ice cube trays for later use.
