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Giangiacomo Borghese grows our blood oranges. He has 85 hectares of citrus trees in beautiful Sicily. “My mother, Maria Carla, has been growing oranges, grapefruit and lemons here since 1955,” says Giangiacomo, now they work as a mother and son team. “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.
Abel & Cole handles celery, celeriac and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.
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.