Their main characteristic is the reddish colour of both the pulp and parts of its rind. This colour is produced by pigments called anthocyanins, adding to the well-known benefits of citrus fruits their protective capacity against oxidative stress, preventing coronary ailments and contributing to the treatment of certain types of cancer.

Sanguinelli or blood oranges are usually medium in size, with a bittersweet taste, tender to eat and a high juice content. They are harvested from January to March.

You can try softening the rind skin with your hands and “sucking” the juice from a small hole at one end. It’s an instant delight! A delicious way to drink juice that our grandparents taught us as a game!