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Blood orange is a variety of orange that is known for its deep red or purple colour and a unique, slightly sweeter and less acidic taste compared to regular oranges. It is believed to have originated in Italy and is now widely grown in Mediterranean regions such as Spain, Italy and California.
The seasonality of blood oranges is typically from December to April, but it varies depending on the location. The fruit will arrive ripe usually as it ripens in the same way your typical orange will. To store, it can be kept at room temperature for up to a week however using a fridge will prolong its life.
Blood oranges can be eaten fresh, peeled and segmented, and they make a beautiful addition to salads, fruit platters, and cocktails. They can also be used to make jams, marmalades, syrups, and sorbets. Blood orange juice is a popular ingredient in Mediterranean cooking and it can be used as a cooking ingredient for meats and seafood.
Blood oranges are a good source of Vitamin C, folate and potassium, they also contain dietary fiber, Vitamin A, and a variety of phytochemicals including anthocyanins, a type of flavonoid that gives the fruit its red colour. Eating Blood oranges may also help with digestion, boost the immune system, and improve heart health. Additionally, Blood oranges contain high levels of antioxidants which can help protect the body from damage caused by free radicals. Blood oranges are known for their unique and delicious taste, making them a favourite among citrus lovers.