Blood Oranges are in season through the European winter and early spring where they are generally harvested from Spain and Italy. The red blushed skin is a pigment not usually found in citrus fruit that develops and deepens in colour during the cold Mediterranean evenings.

Slightly smaller than a regular orange, the juicy flesh varies in colour with the red pigment often running right through the fruit depending on variety. The flesh has a sweet yet tart flavour with hints of berry, this has given them quite a cult following amongst those in the know!

Look out for the Italian Tarocco variety, often with only a slight blush on the outside but deep red inside, and our favourite, the Spanish Sanguinelli with distinct colouring and flavour right through.