Our Sicilian blood oranges are a true seasonal delight. They're beautiful with their scarlet blush and wonderfully sweet juice. They make an impressive fruit salad paired with fresh mint or slivers of Medjool dates. Their juice is a stunning sunset red - perfect for breakfast or using to make a wobbly jelly. Best of all, they're packed with a good punch of vitamin C to keep all those nasty winter colds at bay!
Country of Origin - Italy
Class - Minimum Class 2
Giangiacomo Borghese is everything you’d imagine an Italian grower to be; suave, stylish and a real charmer, but more importantly, he’s one heck of an orange farmer!
Giangiacomo has 85 hectares of flat Sicilian land, perfect for citrus trees. His farm lies to the east of the island. “My orange groves on the north side look out at Mount Etna, it’s a very beautiful view,” describes Giangiacomo, not making us jealous in the least.
“My mother, Maria Carla, has been growing oranges, grapefruits and lemons here since 1955,” says Giangiacomo. “Sicily has the best climate for citrus fruit, and this season has got off to a great start.”
If you want to use the zest, simply rinse them and grate away, since the oranges are unwaxed. People find different ways to peel an orange; one alternative is to slice the orange and eat it straight from the skin. Keep in a cool place in your kitchen or larder until they are at the ripeness you prefer. Less ripe fruit Contains more pectin. Peeled or stored oranges quickly lose their vitamin C.
Stuck for ideas? Click here for Orange recipes