A blood orange is a citrus fruit whose flesh and juice turn deep red to purple from anthocyanins, pigments most citrus fruit lack but that are common in berries and other red fruit. Blood oranges are strongly associated with Sicily, where cultivation dates back centuries — the fruit was first documented there in 1646 — and where the Moro and Tarocco varieties, the best-known modern cultivars, arose as natural mutations.
The ideal climate for blood orange cultivation combines cool nights with warm, sunny days, which intensifies the red coloring; this is why Sicily, along with parts of Spain, remains a primary source, alongside newer plantings in California, Texas, and Australia.
Blood oranges taste sweeter and less acidic than common navel oranges, with a flavor often described as carrying subtle raspberry or berry notes alongside the citrus tang. They're used in salads, juices, cocktails, and desserts such as sorbets and tarts, and their acidity pairs well with rich, creamy ingredients like mascarpone or crème fraîche.
Blood oranges are in season from December through April. Look for fruit that's heavy for its size with smooth, blemish-free skin; a reddish blush on the rind hints at the color inside, though skin color isn't always a reliable indicator.