From the outside, a blood orange looks like an ordinary orange, save for a slight hint of blush on the rind to give a hint at the red flesh inside.

Moro oranges are available from December to March and the more delicately flavored Tarocco are in season from January to May.

Blood oranges are prized for the sweet, dark red juice, which works well in vinaigrettes, cocktails or boiled down into a syrup. The flesh is also cooked down into preserves, marmalades and relishes.