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Blood Orange

Blood oranges are commonly used in the Mediterranean to produce extremely flavorful and colorful fresh juice. In California, fruit coloration and flavor varies widely. The fruit need warm days for sugars to form and cool nights for color to develop.

moro_moro_blood_orangeMoro Blood Orange

Deep red coloration, almost purple-red, even in California coastal areas. Very productive, early maturity, distinctive aroma, exotic berry-like flavor.

sanguinelli_varietySanquinelli Blood Orange

A deep red juice and rind. Tart, spicy flavor. Stores well on tree. Best in the interior valleys of California.

Tarocco Blood Orange

Largest fruit size of the blood oranges. Orange rind and flesh develop a red blush when ready. Grows best in warm climates. Fruit is juicy, with few seeds. Flavor is sweet/tart when mature but fruit quality declines quickly.

Smith Red Orange

First propagated in 1988, this red-fleshed fruit reportedly originated from a “sport” on a regular Valencia orange tree in Moorpark, CA. Fruit matures in late winter or early spring and holds well on the tree.  Fruits have few seeds, attractive red-blushed rind color and good flavor. Similar to traditional blood oranges, it requires winter chill to color and sweeten the fruit.

Other orange varieties: