Blood oranges are likely the result of a mutation that occurred in 17th century Sicily, but until quite recently they were virtually unknown in the U.S. Many Americans first relished their first glass of blood orange juice during travels in Europe and were intrigued by the red blush on the exterior of the fruit, the dark rose-toned pulp within, the hint of raspberry on the palate, and the lower levels of acidity of the fruit. Blood oranges are now growing more common in California where the fruit is surprisingly variable by climate.
In inland Southern California, for example, the ruby color of the flesh is typical of blood oranges raised in desert areas, while trees grown closer to the coast seem to produce a more orange-colored flesh.
The most predictable and colorful of all the blood orange types, the Moro is also the most popular commercial and home garden variety. Moros ripen from December to March when planted more than a couple miles inland, and from February to May along the coast.
Sanguinelli blood oranges are a late-ripening variety originally from Spain. Their flesh is usually a shade lighter than ‘Moro’ with a skin color that is often a stunning cherry red. They are also a bit smaller with a smooth rind that is harder to peel than other blood orange varieties. In the inland areas of California, Sanguinellis ripen from March to May. By the coast, from April to June.
Tarocco blood oranges are the largest of all the blood oranges and are generally considered the best-flavored of the three.The fruits are quite large, orange-blushed-with-red, and the internal color varies, ranging from plain orange to very deep red. This variety ripens from January to March when plantd inland and from March to May by the coast.