Spanish Sanguinelli Blood Oranges
Inventory, lb : 0
This item was last sold on : 05/23/23
Spanish Sanguinelli blood oranges are medium to large in size, averaging 5-8 centimeters in diameter, and are round, ovate, to slightly asymmetrical in shape. The medium-thick, leathery, orange rind is often blushed with varied shades of red and bears many small oil glands across the surface creating a pebbled texture. Underneath the outer layer of rind, there is a spongy white pith that connects to the orange-crimson flesh. Depending on the climate that the fruit is grown in, the flesh can range in color from orange with just a few red spots or streaks to appearing fully saturated with a dark burgundy or brown hues. The flesh is also juicy, nearly seedless, and is divided into 8-10 segments by thin membranes. Spanish Sanguinelli blood oranges have an acidic, sweet-tart flavor with hints of cherry or raspberry.
Spanish Sanguinelli blood oranges are available in the winter through early spring.
Spanish Sanguinelli blood oranges, botanically classified as Citrus sinensis, are a variety of sweet orange that grows on small trees that can reach up to three meters in height and belongs to the Rutaceae or citrus family. Spanish Sanguinelli blood oranges are a mid to late season variety that was discovered in Spain as a limb sport, which is a natural occurrence where one limb of a tree produces fruit with differentiating characteristics from the parent. Growing from the doblefina variety, Spanish Sanguinelli blood oranges store well and are favored by chefs and home cooks for their sweet-tart juice and are used in both sweet and savory applications.
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 best suited for raw applications and are used fresh, out-of-hand or juiced. The rind is somewhat difficult to peel, so the fruit is often sliced into smaller pieces rather than segmented by hand. When sliced, the fruit can be tossed into salads, smoothies, vegetable dishes, served over ice cream, or layered over seafood and poultry. When juiced, Spanish Sanguinelli blood oranges can be mixed into cocktails, fruit juices, syrups, marinades, marmalades, vinaigrettes, sauces, granitas, compotes, sherbets, or caramels, and the peel or zest can be used to infuse chocolate, yogurt, honey, and olive oil. The rind can also be candied for extended use, and the zest can be used in coconut rice pudding and baked goods such as cheesecake, muffins, and waffles. Spanish Sanguinelli blood oranges pair well with spinach, radish, ginger, turmeric, cinnamon, clove, honey, tahini, other citrus, figs, avocado, fresh herbs such as rosemary, soft cheeses including feta, almonds, seafood, and poultry. The fruit will keep up to one week when stored at room temperature and up to two weeks when stored in the refrigerator.
Spanish Sanguinelli blood oranges are also known under the name, Sanguinelli, however, it is most often distinguished as the Spanish Sanguinelli to avoid confusion with the sanguinello blood orange, which is an old Italian variety. In Europe, the Spanish Sanguinelli blood orange rind is often used in biscotti, to flavor desserts, pastries, and creams, or it is served with olives and red onions and tossed into a green salad. Spanish Sanguinelli is also one of the most popular blood orange varieties in Spain where is it served over Serrano ham, garlic, and grilled bread as a breakfast dish.
Spanish Sanguinelli blood oranges are native to Spain and were discovered as a limb sport growing on a doblefina blood orange tree around 1929. Today the fruit is still mainly cultivated in Spain and can also be found at local markets in the United States, Europe, Brazil, South Africa, Morocco, and Egypt.
Recipes that include Spanish Sanguinelli Blood Oranges. One is easiest, three is harder.