Minimum 35g dried weight of Sicilian Blood Oranges.
Blood Orange adds an unexpected punch of vibrant colour and a new flavour dimension to your gin, cocktails and drinks.
Grown in the EU - the current batch are Sanguinello from Scordia in Sicily.
The 'Sanguinello' /sæŋɡwɪˈnɛloʊ/, also called 'Sanguinelli' in the US (the plural form of its name in Italian), discovered in Spain in 1929, has a reddish skin, few seeds, and a sweet and tender flesh. 'Sanguinello', the Sicilian late "full-blood" orange, is close in characteristics to the 'Moro'. Where grown in the Northern Hemisphere, it matures in February, but can remain on trees unharvested until April. Fruit can last until the end of May. The peel is compact, and clear yellow with a red tinge. The flesh is orange with multiple blood-colored streaks.
The Blood Orange One
We suggest you use your sliced fruit within six months of purchase, however dried fruit has been known to last for years!
It is absolutely essential to keep the fruit in a dry atmosphere, out of bright light and with the top of the bags turned over a few times.