Sanguinello Blood Oranges

Oranges Sanguinello are a variety of blood orange grown in Sicily, known for their ruby-red flesh and sweet-sour flavour. They are one of the last blood orange varieties to ripen.

Oranges Sanguinello ripen towards the end of February and are available until April, being a late variety compared to other blood oranges.

Oranges Sanguinello have an orange skin with red hues, an intensely red flesh, and a balanced taste between sweet and sour.

Oranges Sanguinello are mainly grown in Sicily, where the ideal climate and temperature ranges allow them to develop their characteristic red colour.

Oranges Sanguinello are rich in vitamin C, anthocyanins and antioxidants, which can strengthen the immune system and fight free radicals, improving skin and heart health.

Oranges Sanguinello are best stored in a cool, dry place, or in the refrigerator. They can last up to 2-3 weeks while keeping their flavour intact.

Oranges Sanguinello are recognisable by their smooth skin with red hues and a dark red flesh with a distinctly sweet and slightly sour flavour.

Oranges Sanguinello ripen later than Moro oranges and have a more delicate and less intense flavour. The flesh of the Sanguinello is a more uniform red.

Oranges Sanguinello are perfect for fresh consumption, but are also ideal for juices, jams, and to enrich salads and desserts thanks to their balanced flavour and red flesh.