Sicilian Blood Oranges
Estimated Inventory, lb : 0
Description/Taste
Sicilian Blood oranges vary in size and shape, depending on the variety, and average 5 to 10 centimeters in diameter. The oranges have an oblate, round, or obovoid shape, and some varieties may have a small bump on the stem end. The fruit’s skin is semi-smooth, taut, and matte to glossy, covered in prominent oil glands, giving the surface a pebbled feel. The skin also ripens from green to shades of golden yellow-orange, often bushed with light to dark red patches. Some Sicilian Blood oranges are easier to peel than others, and the skin is typically adhered to the flesh. Underneath the surface, the flesh is aqueous, tender, and succulent, divided into 10 to 12 segments by thin membranes. The flesh coloration varies dramatically between each variety and individual fruit, as growing conditions significantly affect the pigmentation. In regions with extreme temperature variations of cold nights and warm days, Sicilian Blood oranges can develop a red, crimson, or maroon coloring in the orange flesh. The red pigmentation can become so saturated in some fruits that the red almost appears black. Most Sicilian Blood oranges are seedless or contain only a few seeds. The fruits release a refreshing, sweet, and subtly floral aroma reminiscent of raspberries or cherries and should feel heavy for their size, indicating a high juice content. Sicilian Blood oranges are edible raw when ripe and have a sweet-tart, bright, and balanced taste with tangy nuances likened to berries.
Seasons/Availability
Sicilian Blood oranges are available from winter through spring. The Moro and Tarocco Blood orange varieties are the first to ripen in Sicily from December through March, followed by the Sanguinello Blood orange from February through March, sometimes extending into May.
Current Facts
Sicilian Blood oranges, botanically classified as Citrus sinensis, are a category encompassing multiple varieties of Blood oranges belonging to the Rutaceae family. Several Blood orange cultivars were developed in Sicily from natural mutations found in orchards throughout the 18th and 19th centuries, and the pigmented fruits were commercially cultivated as a crop for domestic sale and export. Three main varieties grown in Sicily are generally categorized under the Sicilian Blood orange name: Tarocco, Sanguinello, and Moro. Tarocco Blood oranges were discovered in Sicily and are locally known as the “Queen of Blood oranges,” prized for being the sweetest of the three cultivars. Moro Blood oranges are known for their saturated, pigmented flesh, typically being the darkest colored of the three varieties. Sanguinello Blood oranges are favored for their tangy-sweet flesh and berry-like fragrance and taste. Despite their subtle differences, all three types of Blood oranges grown in Sicily are an anticipated delicacy. During the season, Blood oranges are referred to as “Red Gold” among Sicilians, and the hand-picked fruits are delicately stacked in pyramidal piles on the tables of local vendors lining bustling city streets. Vendors often slice a few of the oranges in half to display their brilliantly colored, pigmented flesh for increased visual appeal in their displays, and the fruits are customarily sold fresh. Sicilian Blood oranges are treasured for their sweet-tart taste and are consumed raw or served as freshly pressed juice.
Nutritional Value
Sicilian Blood oranges have not been extensively studied for their nutritional properties, and each variety has varying levels of vitamins and minerals. Like other commercial Blood oranges, the varieties may be a source of vitamin C to boost the immune system, potassium to balance fluid levels within the body, fiber to regulate the digestive tract, and calcium to build strong bones and teeth. Blood oranges also provide some vitamin A to maintain healthy organs, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, magnesium to control nerve functions, and other nutrients, including copper, manganese, zinc, and phosphorus. The fruit’s pigmented flesh indicates the presence of anthocyanins, natural compounds with antioxidant properties to protect the cells in the body against the damage caused by free radicals. In Italy, Blood oranges are used for their aromatic nature in cosmetic products and fragrances, and during the holiday season in the winter, the peels are burned on fire to release aromas. They are also used in natural medicines as a remedy for improved digestion. An Italian proverb states “Le arance sono oro al mattino, argento a mezzogiorno e piombo la sera,” translating to “Oranges are gold in the morning, silver at noon, and lead in the evening.” This proverb highlights that oranges are typically consumed for improved digestion in the morning and afternoon.
Applications
Sicilian Blood oranges have a sweet-tart, fruity, and subtly floral taste suited for fresh and cooked preparations. The fruits are customarily eaten straight out of hand, discarding the peels and seeds. Sicilian Blood oranges are a favored afternoon snack, and the fruits can be peeled similarly to other oranges. The segmented flesh can also be tossed into salads and is popularly served in mixtures of fennel, red onion, olives, and grilled fish. Try incorporating Sicilian Blood oranges into salsas and slaws, or toss them with fresh herbs. In Sicily, Blood oranges are famously pressed into juices. Local vendors have fruit presses in the markets and freshly squeeze the oranges for consumers. The fruits are also pressed at home and are combined with other fruits or flavorings in juices, cocktails, and smoothies. Sicilian Blood orange juice can be mixed into marinades and dressings or infused into syrup. The fruits can also be added to chutneys and relishes or combined into sauces for seafood pasta. The juice and zest are simmered into marmalades and jams, incorporated into fillings for baked goods, or blended and frozen into ice cream, sorbetto, and gelato. Sicilian Blood oranges pair well with herbs such as cilantro, mint, tarragon, and basil, fennel, honey, olives, arugula, meats including pork, poultry, and duck, seafood, and nuts such as pistachios, almonds, and pine. Whole, unwashed Sicilian Blood oranges will keep for one week when stored at room temperature and up to two weeks when stored in the refrigerator.
Ethnic/Cultural Info
Sicilian Blood oranges are affectionately called Arance Rosse in Sicily, meaning “Blood oranges,” and are annually celebrated through the Sagra dell’Arancia Rossa di Sicilia. Sagra is an Italian term for a festival or celebration, and the Sagra dell’Arancia Rossa is hosted in the town of Palagonia in the province of Catania at the end of February each year. During this time, Blood oranges are at their peak in production, and the town is filled with the fruity and floral scent of the fruits as vendors make freshly pressed juice, jams, baked goods, and salads filled with the oranges. In Sicilian folklore, oranges are magical fruits often featured in fairy tales, myths, and legends, and the fruits are also seen as a symbol of wealth as they offer Sicilian families a method to cultivate additional income. Blood oranges are so revered in Sicily that they are protected by the Consorzio di Tutela Arancia Rossa di Sicilia IGP. This organization was established in 1994 and is comprised of over five hundred producers, packagers, and other intermediaries that protect the quality of the Blood oranges produced on the eastern side of the island. Sicilian Blood oranges given the IGP label, also known as an Indication of Geographical Protection, must be grown in the provinces of Catania, Syracuse, or Enna and meet the specified characteristics to ensure the fruits are maintaining a standard of excellence.
Geography/History
Sicilian Blood oranges have a varied history, depending on the specific variety. Sweet oranges, in general, were rumored to have arrived in Sicily sometime around the 15th century through Genoese sailors transporting the fruits from trades made in the Black Sea. Much of the history of Blood oranges is unknown, but the fruits were thought to have been developed in Sicily in the 17th and 18th centuries. The first written record of the fruits was made in 1646 by Jesuit botanist Giovanni Battista Ferrari. The botanist mentioned trying a citrus fruit with red pulp, which was thought to be a type of Blood orange. Later in the early 19th century, Sicilian agronomist Giuseppe Inzenga mentioned red oranges in his book “Agrumi Siciliani,” and Sicilian artists began depicting Blood oranges in drawings and paintings. Initially, Sicilian Blood oranges were grown and reserved for nobility, but later in the late 19th and early 20th centuries, production expanded to export the fruits as a specialty crop. Moro and Tarocco Blood oranges arose as natural mutations discovered and propagated from Sicilian cultivation in the 19th and 20th centuries. Tarocco Blood oranges have a site of origin near the town of Francofonte in the province of Syracuse and are still famously grown in the region, especially along the slopes of Mt. Etna. Today, Sicilian Blood oranges are grown across hillsides, sloping areas, and valleys of the Catania Plain, Siracusa, and Enna. Many orchards are situated along Mt. Etna, a volcano that produces rich, fertile soil with an element known as antocianine, said to contribute to the fruit’s red pigmentation. Some regions of Sicily have also been awarded PGI or a Protection of Geographical Indication, a label acknowledging that the fruit’s characteristics are created mainly in part due to their growing region. When in season, Sicilian Blood oranges are sold domestically throughout Sicily and are transported to other markets in Italy. The fruits are also exported to other European countries, including France and Switzerland, and are being assessed commercially for sale in Asia. The Sicilian Blood oranges featured in the photograph above were sourced through Genna’s Market in Marsala, Sicily.
Recipe Ideas
Recipes that include Sicilian Blood Oranges. One
is easiest, three is harder.| White on Rice Couple |
|
Blood Orange Buttermilk Pound Cake |
