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Blood oranges are a highlight of the winter season and I love using them any way I can. While most of us know of blood oranges, we may not know all the different types of blood oranges that you’ll see at the farmers market. Three of them are extremely common, but you might start seeing the others pop up as well, especially from smaller farms. And then there’s the oranges that sometimes masquerade as blood oranges, but aren’t true varieties. So I’ve collected a ton of information on these beauties so that you’ll be prepared for when these beauties appear at your local market.
Blood oranges are only in season for a short time, so it’s important that we snap them up while we can!
What is a blood orange?
Blood oranges are varieties of Valencia and Navel oranges with large amounts of anthocyanins, the antioxidant responsible for the deep red coloring. The same compound is responsible for the coloring of red rasperries, some plums, and purple corn. Sometimes they are known as red oranges, but blood oranges is more commonly used.
Depending on the variety, the flesh of a blood orange may be streaked with red, or it may be fully colored. This is not necessarily an indication of that orange’s flavor; often this color develops as a direct result of the climate the blood oranges are grown in. Milder climates result in less coloring than those that have larger temperature swings; in California, at least, this means coastal orange groves get less coloring than those more inland.
When are Blood Oranges in Season?
Blood oranges are in season from December to April, depending on the variety. Some varieties, such as the Moro and Tarocco blood oranges, are available earlier in the season; others, like the Smith Red blood orange are available later in the season. Overall, these fruits are at their peak flavor and sweetness in the winter months, with the best availability in January and February.
How do you pick out blood oranges?
The most reliable characteristics to pick out the best blood oranges is their weight and smell. Ripe blood oranges will feel heavy for their size, indicating they have a high water content and are extremely juicy. Ripe blood oranges will also smell like oranges at the stem end of the orange. Scent is one of the best indicators of a flavorful blood orange.
The rind color can be misleading on certain varieties of blood oranges, and I do not recommend using it as a factor in picking the ripest blood oranges. Of course, if what you’re really after is the rind, go for it, but the deep red blushed oranges are not necessarily more flavorful than ones without the blush.
How do you store blood oranges at home?
Blood oranges can be stored on the countertop in a cool location if you plan to use them within a few days. Do not wash or cut them until you plan to use them, as this will cause them to spoil faster. For maximum shelf life, however, store your blood oranges in the refrigerator in the crisper drawer.
Blood Oranges You’ll See at the Farmers Market
Delfino Blood Oranges
Delfino blood oranges are one of the juiciest varieties. This variety does not develop as deep a coloring as the Moro, Tarocco, or Sanguinelli varieties. However, that does not mean it is any less delicious!
These blood oranges are mostly used for juicing, but can be used just like any other blood orange.
Moro Blood Oranges
Moros are the most common variety of blood orange in the United States. These oranges are characterized by a uniform, deep red, almost purple, inner flesh, as well as a red blushed rind. The flavor of Moro blood oranges is almost berry-like with a small amount of background bitterness, and is excellent in both sweet and savory dishes.
When picking out Moro blood oranges, do not be distracted by the color of the rind. Unlike many other blood orange varieties, the orange blush on the skin develops very late in the season and has no bearing on the fruit inside. And, depending on the climate where these oranges are grown, they may not develop the red blush at all.
Ruby Blood Oranges
Ruby blood oranges have a bit of an ironic name, as they are one of the most inconsistently colored blood oranges out there.
Although they are commercially available, these oranges are mostly used to create new blood orange hybrids. Despite their light-to-nonexistent red pigmentation, the child varieties of the Ruby blood orange tend to be deeply colored.
Sanguinelli Blood Oranges
Sanguinelli blood oranges are one of the three most commonly grown blood oranges, originating in Spain. The outer rind is the most consistently red blushed of all the blood orange varieties, and the inner flesh is consistently pigmented as well. Flavor-wise, Sanguinelli blood oranges are sweeter than Moros, but not as sweet as Taroccos.
Sanguinellis are also one of the varieties that can be found later in the season, as they hold on the trees longer than most other blood oranges. Look for this variety from late February through early April.
Smith Red Oranges
I love the story behind the Smith Red Blood Orange. This was a variety developed at UC Riverside in 2001 from seeds donated to them in 1988. These donated seeds came from a single tree in a Moorpark backyard, and have since been cultivated to be one of the many commercially available varieties in the United States.
The Smith Red blood orange is seedless, and has a deep red blush on the outer rind. These oranges are sweeter than Moro blood oranges, but not as sweet as the Tarocco varieties.
Tarocco Blood Oranges
Tarocco blood oranges are the sweetest of the blood orange varieties, and have long been cultivated in Sicily and other Mediterranean-like climates.
There are at least three varieties of Tarocco oranges commercially available in California. One of these varieties has inconsistent coloring, so you may not get blood oranges with a deep red coloring.
Oranges often mistaken for “blood oranges”
Cara Cara Navel Oranges
These oranges are a natural mutation of the seedless navel orange, and were first discovered in Cara Cara, Venezuela. They have become especially popular in California in recent years, probably due to their extra sweet juice and low acid content. If you see these oranges at the farmers market, scoop them up! They are extremely seasonal, and are a special winter treat; Cara Caras are at their peak sweetness in January and February.
Cara Cara oranges are often mistaken for blood oranges, but they are not. Unlike true blood oranges, whose pigment comes from anthocyanin, Cara Caras get their coloring from lycopenes. This results in a salmon pink coloring.
California Rojo Oranges
Much like the Cara Cara oranges, California Rojo oranges get their coloring from lycopenes, not anthocyanins. This results in a pinkish orange flesh, not the red color of a true blood orange.
There is some debate if California Rojos are a truly separate variety of orange, or if they are the same as Cara Caras. The flavor is extremely similar to the Cara Cara orange, where they are sweet with only a little acid.
Best Recipes for Blood Oranges
Substitute blood oranges for the navel oranges in my savory twist on the classic citrus salad. The small amount of fresh oregano anchors this salad in the savory realm; even if you don’t normally care for fruit salads, I bet you’ll like this one.
Galettes are amongst the easiest pastries to bake, as they have an intentionally rustic look (meaning, it’s okay if things break or fall apart). Blood oranges are amongst the most visually appealing fruits, and this dessert is one of the best ways to show off their deep coloring. Culinary Ginger’s recipe includes cinnamon and nutmeg for a spiced orange flavor. I’m not a baker, so I can make a galette, I bet you can.
Looking for a savory recipe? This ceviche from Sprinkles and Sprouts combines blood orange segments with fennel and white fish to create a seasonal winter spin on this classic. Ceviche is one of my favorite make-ahead lunches, as the longer it marinates, the richer the flavor!
