Blood Orange
Citrus sinensis Tarocco · Moro sinaasappel · Sanguinello
Blood Orange: what every chef needs to know
The blood orange is distinguished by the red-purple colour of its flesh, caused by anthocyanins. The flavour profile combines the acidity of orange with a subtle strawberry-raspberry undertone — unique within the citrus family. The intensity of the red colour depends on temperature fluctuations during growth: Sicilian specimens (Moro) are the most deeply coloured due to cool nights. Blood orange is strongly seasonal, available from December to April.
Blood Orange: nutritional values per 100g (fresh vruchtvlees)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Blood Orange: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Sicilian salad of blood orange slices, thinly sliced fennel, olives and olive oil
Classic roast duck with blood orange sauce instead of regular orange for a deeper flavour profile
Chilled sorbet of pressed blood orange juice with an amaro undertone, served in a halved orange
Blood Orange: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Press just before service for maximum red colour; the juice oxidises quickly to brown when exposed to air.
Reduce the juice with port and stock to a nappé consistency; retains deep colour and strawberry notes.
Cut à vif (removing all pith), thin slices with olive oil and coarse sea salt for a salad.
Blood Orange: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Blood Orange: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Blood oranges are available from December to April via imports from Sicily, Spain and Morocco. The red colouration develops through anthocyanins that form during cold nights.
Blood Orange: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Blood Orange: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The strawberry and cherry notes of Pinot Noir resonate with the strawberry undertone of blood orange in warm preparations
- Bourgogne Pinot Noir AOC
- asace Pinot Noir AOC
Crisp bubbles and apple acidity accentuate the citrus clarity of blood orange in cold applications
- Prosecco DOC
- Conegliano Valdobbiadene DOCG
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Blood Orange
At what temperature should you store Blood Orange?
Store Blood Orange at 6–10°C (cold storage), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Blood Orange professionally?
The primary professional technique for Blood Orange is fresh uitpersen for sap at room temperature for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Blood Orange contain allergens?
Blood Orange is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Blood Orange?
Blood Orange provides 47 kcal, 0.9g protein and 0.1g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Blood Orange in season?
Blood Orange is in season in Northern Europe during Dec, Jan, Feb, Mar, Apr. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
