Blood Oranges

    Blood Oranges


    Origin: Australia 

    Blood Oranges are perhaps the most stunning variety of citrus.

    Our Blood Orange is a mid summer season blood orange variety from Australia. The deep blood coloration of both rind and flesh is beautifully intense. External red pigmentation rarely equalled by other blood oranges and excelled by none, making this fruit really attractive.

    Our blood oranges are medium in size. The flesh is deliciously juicy, nearly seedless, and is divided into 8-10 segments by thin membranes.

    Our blood oranges have an acidic, sweet-tart flavour with hints of cherry or raspberry.

    Our blood oranges store well and are favoured by chefs and home cooks for their sweet-tart juice and are used in both sweet and savoury applications.

    Our blood oranges are best suited for raw applications and are used fresh, out-of-hand or juiced. The rind is somewhat difficult to peel, so the fruit is often sliced into smaller pieces rather than segmented by hand.

    When sliced, the fruit can be tossed into salads, smoothies, vegetable dishes, served over ice cream, or layered over seafood and poultry.

    When juiced our blood oranges can be mixed into cocktails, fruit juices, syrups, marinades, marmalades, vinaigrettes, sauces, granitas, compotes, sherbets, or caramels, and the peel or zest can be used to infuse chocolate, yogurt, honey, and olive oil.

    The rind can also be candied for extended use, and the zest can be used in coconut rice pudding and baked goods such as cheesecake, muffins, and waffles.

    Our blood oranges pair well with spinach, radish, ginger, turmeric, cinnamon, clove, honey, tahini, other citrus, figs, avocado, fresh herbs such as rosemary, soft cheeses including feta, almonds, seafood, and poultry.     

    Blood oranges can be stored on the counter for several days or in a refrigerator fruit bin for up to a week. For the best flavour, bring the fruit to room temperature before eating.