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Spanish Sanguinelli blood oranges are medium to large in size, averaging 5-8 centimeters in diameter, and are round, ovate, to slightly asymmetrical in shape. The medium-thick, leathery, orange rind is often blushed with varied shades of red and bears many small oil glands across the surface creating a pebbled texture. Underneath the outer layer of rind, there is a spongy white pith that connects to the orange-crimson flesh. Depending on the climate that the fruit is grown in, the flesh can range in color from orange with just a few red spots or streaks to appearing fully saturated with a dark burgundy or brown hues. The flesh is also juicy, nearly seedless, and is divided into 8-10 segments by thin membranes. Spanish Sanguinelli blood oranges have an acidic, sweet-tart flavor with hints of cherry or raspberry.
Seasons/Availability
Spanish Sanguinelli blood oranges are available in the winter through early spring.
Current Facts
Spanish Sanguinelli blood oranges, botanically classified as Citrus sinensis, are a variety of sweet orange that grows on small trees that can reach up to three meters in height and belongs to the Rutaceae or citrus family. Spanish Sanguinelli blood oranges are a mid to late season variety that was discovered in Spain as a limb sport, which is a natural occurrence where one limb of a tree produces fruit with differentiating characteristics from the parent. Growing from the doblefina variety, Spanish Sanguinelli blood oranges store well and are favored by chefs and home cooks for their sweet-tart juice and are used in both sweet and savory applications.
Nutritional Value
Spanish Sanguinelli blood oranges are a good source of vitamin C, potassium, carotene, and dietary fiber. Their signature pigmentation comes from the presence of anthocyanin, which has antioxidant properties.
Applications
Spanish Sanguinelli blood oranges are best suited for raw applications and are used fresh, out-of-hand or juiced. The rind is somewhat difficult to peel, so the fruit is often sliced into smaller pieces rather than segmented by hand. When sliced, the fruit can be tossed into salads, smoothies, vegetable dishes, served over ice cream, or layered over seafood and poultry. When juiced, Spanish Sanguinelli blood oranges can be mixed into cocktails, fruit juices, syrups, marinades, marmalades, vinaigrettes, sauces, granitas, compotes, sherbets, or caramels, and the peel or zest can be used to infuse chocolate, yogurt, honey, and olive oil. The rind can also be candied for extended use, and the zest can be used in coconut rice pudding and baked goods such as cheesecake, muffins, and waffles. Spanish Sanguinelli blood oranges pair well with spinach, radish, ginger, turmeric, cinnamon, clove, honey, tahini, other citrus, figs, avocado, fresh herbs such as rosemary, soft cheeses including feta, almonds, seafood, and poultry. The fruit will keep up to one week when stored at room temperature and up to two weeks when stored in the refrigerator.
Ethnic/Cultural Info
Spanish Sanguinelli blood oranges are also known under the name, Sanguinelli, however, it is most often distinguished as the Spanish Sanguinelli to avoid confusion with the sanguinello blood orange, which is an old Italian variety. In Europe, the Spanish Sanguinelli blood orange rind is often used in biscotti, to flavor desserts, pastries, and creams, or it is served with olives and red onions and tossed into a green salad. Spanish Sanguinelli is also one of the most popular blood orange varieties in Spain where is it served over Serrano ham, garlic, and grilled bread as a breakfast dish.
Geography/History
Spanish Sanguinelli blood oranges are native to Spain and were discovered as a limb sport growing on a doblefina blood orange tree around 1929. Today the fruit is still mainly cultivated in Spain and can also be found at local markets in the United States, Europe, Brazil, South Africa, Morocco, and Egypt.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Spanish Sanguinelli blood oranges are medium to large, measuring 5-8 centimeters in diameter, and have a round to slightly asymmetrical shape. Their leathery rind, which may show red blushes, features numerous small oil glands creating a textured surface. The juicy, nearly seedless flesh varies in color from orange with red streaks to deep burgundy, depending on growing conditions. Divided into 8-10 segments, these oranges deliver a sweet-tart taste with cherry or raspberry notes.
Four Seasons Market
Leof. Andrea Papandreou 64, Heraklion 713 05, Crete, Greece
Spanish Sanguinelli blood oranges are versatile in raw applications and ideal for slicing into salads, smoothies, or even pairing with seafood or poultry. Their juice enhances cocktails, marinades, or sauces, while the zest infuses chocolate, honey, or olive oil. For a sweet treat, their peel can be candied. Pair them with spinach, figs, or soft cheeses for dynamic flavors. They stay fresh for up to one week at room temperature or two weeks in the refrigerator.
Patriarchou Gerasimou Thursday Market
Πατριάρχου Γερασίμου Chania, Crete, Greece 731 31
Used in Greece for a fresh squeezed juice in the morning with breakfast…..Spanish Sanguinelli blood oranges are botanically classified as Citrus sinensis and grow on small trees up to three meters tall. They were discovered in Spain as a limb sport of the doblefina variety and are prized for their sweet-tart juice, making them versatile in both sweet and savory dishes. Their vibrant color comes from anthocyanin, an antioxidant, and they are a good source of vitamin C, potassium, carotene, and dietary fiber.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Sanguinelli Blood Oranges from Murray Family Farms. …..Spanish Sanguinelli blood oranges originated in Spain and were discovered in 1929 as a limb sport on a doblefina blood orange tree. While they are primarily cultivated in Spain, they can also be found in local markets across the United States, Europe, Brazil, South Africa, Morocco, and Egypt, showcasing their global appeal and adaptability.
Spanish Sanguinelli blood oranges are a distinct variety, often clarified as "Spanish Sanguinelli" to differentiate from the Italian sanguinello. In Europe, their rind is prized for adding flavor to biscotti, desserts, pastries, and creams. In Spain, they are particularly popular, commonly served with Serrano ham, garlic, and grilled bread as a breakfast dish or paired with olives, red onions, and green salads for a savory touch.
Sanguinelli blood oranges have a leathery, medium-thick rind often blushed with red, featuring small oil glands that give it a pebbled texture. The juicy, nearly seedless flesh is divided into 8-10 segments and can vary in color from light orange with red streaks to deep burgundy. Their sweet-tart flavor carries subtle cherry or raspberry notes, adding a distinct richness to their profile depending on the growing climate.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Spanish Sanguinelli blood oranges, while tricky to peel, are versatile in culinary use. Slice them into salads, smoothies, or as a topping for seafood, poultry, or ice cream. When juiced, they add zest to cocktails, syrups, marinades, and desserts like sherbet or granita. The peel can be candied or zest used in baked goods like muffins. They pair well with spinach, ginger, fresh herbs, and soft cheeses, and stay fresh for up to two weeks in the refrigerator.
Mercato di Ballarò
90134 Palermo, Metropolitan City of Palermo, Italy
Spanish Sanguinelli blood oranges are a mid to late season sweet orange variety that originated in Spain as a natural mutation called a limb sport. They grow on small trees up to three meters tall and belong to the citrus family, Rutaceae. Known for their sweet-tart juice, they are highly valued in both sweet and savory dishes. Their vibrant color comes from anthocyanin, an antioxidant, and they are rich in vitamin C, potassium, carotene, and dietary fiber.
Murray Family Farms
Sanguineli Blood Oranges from Murray Family Farms…..Sanguinelli Blood Oranges were first discovered in Spain around 1929, growing as a limb sport on a doblefina blood orange tree. While they remain primarily cultivated in Spain, these vibrant fruits are also available in local markets across the United States, Europe, Brazil, South Africa, Morocco, and Egypt, showcasing their global appeal and versatility.
Spanish Sanguinelli blood oranges are highly versatile in European cuisine. Their rind is often used to enhance biscotti, desserts, pastries, and creams, or paired with olives and red onions in green salads. In Spain, this variety is cherished and commonly served over Serrano ham, garlic, and grilled bread as part of a flavorful breakfast dish. Their unique sweet-tart flavor makes them a standout choice among blood oranges.
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