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July 27, 2026Sources cited
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Blood orange

Blood orange is a group of sweet oranges (*Citrus sinensis*) distinguished by red to crimson flesh caused by anthocyanin pigments.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Blood orange is a group of sweet oranges (Citrus sinensis) distinguished by red to crimson flesh caused by anthocyanin pigments. The fruit is grown commercially in warm temperate regions and is known for its sweet-tart flavour and use as a fresh fruit, juice, and cooking ingredient.

Description

Blood oranges are oranges with red, maroon, or crimson flesh and sometimes reddish peel. Their colour and flavour vary by cultivar and growing conditions, but they are generally described as sweet-tart with berry-like notes.

Botany and colour

They belong to the sweet orange species Citrus sinensis and developed from a natural mutation. Their distinctive colour is caused by anthocyanin accumulation in the flesh, and sometimes in the peel, especially under suitable temperature conditions.

Cultivation and varieties

Blood oranges are grown in citrus-growing regions with warm days and cool nights, which can enhance pigmentation. The best-known cultivars are Moro, Tarocco, and Sanguinello, with Italy, especially Sicily, closely associated with commercial production.

Culinary uses

Blood oranges are eaten fresh and are also popular for juice, sorbet, marmalade, salads, baked goods, and mixed drinks. Their colour makes them a common ingredient in visually distinctive dishes.

Key facts

  • Blood oranges are a sweet orange group within Citrus sinensis.
  • Their flesh colour comes from anthocyanins, a class of plant pigments and antioxidants.
  • They are the only commercially important citrus fruits known for synthesizing anthocyanins in the flesh.
  • Commonly cited main cultivars include Moro, Tarocco, and Sanguinello.
  • They are used fresh, juiced, and in desserts, salads, marmalades, and cocktails.
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Canadian context

Blood oranges are sold in Canadian produce markets as an imported citrus fruit, typically appearing in winter and spring when citrus imports are common.

Frequently asked questions

What is a blood orange?
A blood orange is a sweet orange variety (Citrus sinensis) with red to crimson flesh caused by anthocyanin pigments.
Why is it called a blood orange?
It is called a blood orange because the flesh can be deep red or maroon, resembling the colour of blood.
Are blood oranges a separate species?
No. They are a cultivar group within the sweet orange species Citrus sinensis.
What gives blood oranges their red colour?
Anthocyanins, a class of plant pigments, produce the red colour in the flesh and sometimes the peel.
What are the main types of blood orange?
The main cultivars commonly cited are Moro, Tarocco, and Sanguinello.
How are blood oranges used?
They are eaten fresh, juiced, or used in desserts, salads, marmalade, and cocktails.

References

  1. University of Florida IFAS Extension — https://ask.ifas.ufl.edu/publication/HS1500
    Supports: Scientific classification, anthocyanin pigmentation, cultivar variation, and nutritional/antioxidant composition.
  2. ScienceDirect — https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/blood-orange
    Supports: Anthocyanin pigmentation in pulp and historical origin discussion.
  3. NPR — https://www.npr.org/2009/01/28/99883518/blood-oranges-change-you-can-believe-in
    Supports: Common cultivar names and association with Sicily.
  4. The Spruce Eats — https://www.thespruceeats.com/all-about-blood-oranges-2216770
    Supports: General description, flavour profile, use in cooking, and growing regions.