Spanish Sanguinelli Blood Oranges
Inventory, lb : 0
This item was last sold on : 03/30/18
|J.J.'s Lone Daughter Ranch|
Spanish Sanguinelli blood oranges have a round to ovate shape, and their medium-thick, orange rind is often blushed with varied shades of red. Both the rind and inner flesh deepen in color from a pale orange to burgundy with exposure to cold temperatures. The flesh is juicy and nearly seedless, and the balanced flavor is both sweet and tart with hints of cherry or raspberry.
Spanish Sanguinelli blood oranges are available in winter through early spring months.
Spanish Sanguinelli blood oranges are a variety of sweet orange, botanically known as Citrus sinensis. Sanguinelli blood oranges were discovered as a limbsport, a natural occurrence where one limb of a tree produces fruit with differentiating characteristics from the parent. Growing region and climate are critical factors in the intensity of pigmentation of both the peel and flesh of Sanguinelli blood oranges, with large temperature fluctuations from day to night resulting in the most vibrant coloration.
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.
Spanish Sanguinelli blood oranges are used both raw or cooked in sweet and savory preparations. The juice can be used in cocktails, syrups, marinades, vinaigrettes, caramels, or desserts, and the peel or zest can be used to infuse chocolate, yogurt, honey, olive oil and butter. Pair Sanguinelli blood oranges with other citrus, fresh herbs, soft cheeses, seafood, spinach, radishes, and olives. Sanguinelli blood oranges will keep for up to two weeks in the refrigerator.
This variety is most commonly known as the Sanguinelli blood orange, however it is sometimes distinguished as the Spanish Sanguinelli to avoid confusion with the sanguinello blood orange, an old Italian variety of unknown origin.
Blood oranges initially originated from a natural mutation of a sweet orange, which is thought to have occurred in either China or the southern Mediterranean. The first written record of a blood orange dates back to the mid 1600s. The Spanish Sanguinelli blood orange variety originated in Spain and was discovered as a limbsport growing on a doblafina blood orange tree around 1929.
Restaurants currently purchasing this product as an ingredient for their menu.
|Local Tap House & Kitchen||Oceanside CA||760-547-1469|
|Mr A's Pastry||San Diego CA||619-239-1377|
Recipes that include Spanish Sanguinelli Blood Oranges. One is easiest, three is harder.
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