What are blood oranges?
Blood oranges (arance rosse in Italian) get their name from their deep red flesh, which can vary from a soft pink to a deep ruby. This characteristic colour comes from natural pigments called anthocyanins, which are commonly found in berries but are a rarity in citrus fruits. Anthocyanins not only give oranges their colour but also provide powerful antioxidant properties.
Why Sicily?
Blood oranges grow best in the specific conditions that Sicily offers. The volcanic soil around Etna is rich in minerals that improve the flavour of the fruit, while the alternation of warm days and cool nights in winter is key to the production of anthocyanins.
The main varieties
- Tarocco - The softest and sweetest variety with a slight red tinge. Often considered the tastiest.
- Moro - It has the most intense red colour and a strong, slightly bitter taste.
- Sanguinello - A late variety with a rich, balanced flavour and a strong red colour.
Use in the kitchen
Blood oranges are indispensable in Sicilian cuisine. They are the basis for refreshing juices, marmalades or desserts such as the famous granita (iced sorbet made from the fruit juice). In salads they are often combined with fennel, olive oil and black olives to create a typical Sicilian dish. the juice of blood oranges is also added to sauces for fish or poultry and their peel is often used to flavour sweets.
Health benefits
Blood oranges are not only tasty but also very healthy. They contain high levels of vitamin C, antioxidants and fibre. Thanks to anthocyanins, they help fight inflammation and free radicals, making them the perfect natural remedy for boosting immunity and preventing disease.
Sicily is extremely proud of its blood oranges. Every year there are festivals dedicated to these citrus fruits, such as in the town of Palagonia. If you ever get the chance to taste them in Sicily, make sure you do!
