Blood oranges are noted for their red flesh and juice. The colour comes from Anthocyanin which is an antioxidant and though to help with age related illnesses.

The variety is called Tarocco which is the sweetest and juiciest of the blood oranges. The only downside is that the red colour can be very variable and unreliable. The name, "Tarocco" is thought to have derived from an exclamation of wonder expressed by the farmer who was shown this fruit by its discoverer.

Blood oranges can be eaten as a normal fruit but they also work well in savoury dishes.

Segments gently warmed in olive oil with a few thyme leaves and crushed peppercorns make a terrific accompaniment to grillled fish.

Peeled and sliced blood oranges, dressed with thinly sliced onions, black olives, olive oil and some basil or marjoram, make a great salad.