Blood-red oranges - their characteristics and application
Anna Schmidt
2026-03-19
5 min. read
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The vivid orange hue is unquestionably linked to the round, sweet citrus fruits of this color. Yet, it is difficult to conceive that oranges do not have to be orange! Where do these blood-red varieties originate, what nutritional benefits do they offer, and what are their applications, and whether they truly surpass conventional oranges?
Red and orange
Moro, Tarocco and Sanguinello are a mysterious sounding, Sicilian trio of varieties distinguished by their intense red colour. They are grown in the provinces of Enna, Catania and Siracusa in the south-eastern part of Sicily. Their characteristic red color is due to their proximity to the Etna and the specific microclimate of the region, especially the large difference in temperature between night and day. However, unlike other varieties, which produce only carotene, red oranges also produce anthocyanins, which are responsible for the characteristics of the fruit, the red crust, which is not compatible with the fruit.
Red orange properties
Red oranges do not differ greatly in their properties from their orange counterparts. Like other citrus varieties, they are rich in vitamin C. Tarocco has the highest content of vitamin C among all red varieties mainly due to the fertility of the soil surrounding Etna. Vitamin C has many of the best functions in the body from strengthening immunity, by facilitating the absorption of iron to increasing the elasticity of the skin and the blood vessels Tarocco is also rich in other antioxidants (especially the antibodies to red blood cells, especially red blood cell membranes) to the anti-inflammatory and anti-hypertensive processes that affect the skin.
Red orange use
Red oranges, as well as the popular varieties, are widely used in the kitchen. They can be eaten alone, in the form of juice or a cocktail. They may be an ingredient in a fruit salad or an original addition to the usual dishes. Attractive and unusual, the reddish-brown appearance combined with an exceptionally sweet milk flavor makes Sicilian oranges a well-known and often used by chefs as an additive.
Orange is red or orange
The Moro, Tarocco and Sanguinello varieties, due to their higher anthocyanins content, may have additional health benefits and their original appearance and distinctive flavour are usually more attractive to consumers. However, this does not mean that we should abandon the varieties known as Sicilian peers.
