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Hahaha, I love the idea of Sangria Oranges! HornCologne is right, Europeans think differently of food. Our French exchange student in a game in her ASL class was to come up with names for food items starting with random letters. She said, first thing that came to her mind for F was frog, S – snail, H – horse… You can imagine the uproar in the class.
That’s hysterical Nadejda! I can only imagine. My French sweetheart grew up in Provence eating horse; it’s common there. And I love a good escargot! Tried frog legs too, they were fine.
I just bought a Bag of these Oranges from my Local Walmart, so any of you looking for them, can find them there. They are Juicy and sweet, and I am thinking would be great in a Sangria…YUM…looking up recipes now.
I just had a ten lb box of tarocco blood oranges shipped to me in d.c.. They are so fresh compared to the whole foods ones. I made scallops with a blood orange gastrique, a blood orange, tarragon, mint, parsley salad and a blood orange pannacotta with and still have half a box left. Check out local harvest website. That’s where I found them
My mother has a blood orange tree that produces the best oranges ever! So I planted one and the oranges it produces is not very good! I have no idea why, but the oranges are sweet but have no other flavor. Not a hint of citrus. If you were in a blind-fold taste test, you would not guess it was a citrus fruit.
Any one out there have a clue why?
Blood oranges come in different varieties. Some are much better tasting than others. It sounds like perhaps you planted a variety that isn’t the tastiest. ~Elise
Just an FYI – Kroger and Meijer both have carried blood oranges for years.
My dad bought blood oranges when I was a kid and didn’t tell my mom, so she cut them for me and we were both very very disturbed, so much so, that we threw them out! we thought there was something seriously wrong, like an orange virus of bloody death!
I think they should be renamed ruby oranges, because they taste like what crushed rubies might be like from the land of Bism. ;) except that that name reminds me of grapefruit :P.
Love your site – thanks for the inspiration. My store has blood oranges right now so I made a baked pork and sweet potato dish with them last night. Wonderful! :)
You, sir, are a genius! As I sit here reading your article I instantly start trying to think of another name, but nothing as enticing as Sangria Oranges would have come to mind. That is perfect! You should be more coy with your ideas, this could make money. I never thought of how much of a turn off the name itself is, I guess because I was always open minded about many things including food. I would bet the change would even have a psychological effect on people, making them believe Sangria Oranges were better than Blood oranges.
My advice: move to Florida (I am just assuming they grow there), get some land while it’s cheap. Start growing your own and open up the Sunkist equivalent of blood oranges.
Use Blood oranges in your marmalade recipes , you will never go back to regular navel oranges
My wife and I use this for Christmas gifts. People who don’t like marmalade, suddenly love this version.
I make a version of marmalade with some blood oranges in it, in addition to seville oranges, and you’re right, the taste really is out of this world. ~Elise
I’m a citrus grower from Australia and just wanted to let you all know that we have quite a few acres planted of blood oranges. The good news is we are going to send our best ones to the States this year. So keep an eye out for our “Bloods” around August September in stores. The brand name is “Riversun”. You’ll see a green and gold sticker with a kangaroo on it, thats us!
I’ll keep you posted which stores they will be sold in, I do know that they will only be sold on the west coast this year.
Its great to hear so many people love this citrus fruit as we think they are just lovely too!
I am so glad I found this site. I planted a blood orange tree in my backyard a few years ago. It seems to like where its planted by the amount of leaves that keep growing on it, but it has not produced yet. When I read your site and found out that it took 5 years to produce I was happy to hear that I wasn’t doing anything wrong. I thought maybe you had to use a specific fertilizer to get it to produce. If there is one you suggest I would gladly take the advice. I can’t wait for the first crop. I also have 2 other orange type trees in the backyard, pear trees that produced huge last year but would not ripen, a peach tree that produced great last year and a five fruit tree that supposedly grows well in Kentucky but all I can get it to do is grow leaves. I live in Alabama and love all the fruit trees you can plant.
I found some in the market recently – I hadn’t seen them there before, and now it’s pretty much the end of the season! At any rate, I made a very tasty fennel and blood orange salad with them. They match so well with the olives, and they looked so pretty against the fennel!
Blood oranges are the boss. I incorporate them whereever possible, and am thankful TJ’s is now carrying them by the bag. Blood orange juice drinks are prefect for red holidays: try adding some to Champagne with a little cassis –YUM! Epicurious.com has a blood orange and cranberry sauce/chutney recipe using whole (skin and all) blood oranges, which is to die for. I recently found a blood orange infused olive oil at Henri’s which actually made the chicken taste orange (i normally find it very hard to get the flavor infused into the chicken). If we keep asking for blood oranges, the market will respond.
Thank you for prompting so many people to share recipes and ideas. I do not care about name, but I liked, that you called them “royal”. Their name in Russia is in translation “little royal” (or “ko-ro-ljok”). We do not even add “orange”, everybody knows what it is. And it is the best orange.
The word sangría comes from the Spanish sangre meaning blood.
Therefore, we really are not changing the name at all!
Yes indeed, as was mentioned in the post. But it still sounds better, doesn’t it? ~Elise
Moro is actually a variety of blood orange, so calling them that is perfect. Avoids the word “blood”, but is an accurate naming of the fruit.
Here in Colorado, they have started marketing them as “Moro oranges.” Doesn’t matter, they still taste awesome, and whenever I eat one in front of a blood orange virgin, they ask for a bite . . .”
Your idea of “repositioning” the blood, or shall I say “Sangria” orange is a stroke of marketing creativity. Yet I wonder why Bloody Mary is such a popular cocktail despite its name?
Personally, I have never seen or tried blood oranges; however, now that I know that they sometimes go by other names, I will look more carefully. I don’t like the name either, but I would be willing to try the fruit after reading how exquisite it is! Thanks for the info and for the link to the pork loin recipe. I’m going to try that even if I have to use regular oranges!
Yummmmm! I love blood oranges! I grew up with a tree that is , now, probably 40-45 years old and still put out enormous amounts of fruit every year. We’ve never used them in any recipe, just ate them straight off the tree. I guess I’m blessed to have so many to share… along with naval oranges, persimmons, pomegranates, almonds, plums, walnuts, apricots, grapefruit, tangerines, and many others. My dad loved fruit and nuts and planted all the trees we have. :-) Think I’ll go pick a “blood orange” right now and enjoy!