My father lives in Central Florida, close to Orlando. He's developed an interest in blood oranges thanks to me!!

Which blood oranges cultivars if any develope the red color in Central Florida?

On a related note, how well does the Cara Cara develope in this area?


Thanks!!!!

The distinctive dark flesh color of Blood Oranges is due to the presence of anthocyanins. Ruby, Moro and Tarocco are cultivars of blood oranges, that can be grown in Florida, but the red coloration is usually reduced, or almost eliminated, due to Florida's warm, humid climate. The further south the trees are grown in Florida, the less (or no) coloration. Cara Cara Navels and Vainiglia Sanguignos have pigmentation based on lycopene, not anthocyanins like blood oranges. Cara Cara was discovered in 1976 at the Hacienda Cara Cara in Venezuela – hence the name. From there, it was brought to Florida, and then was introduced to California, where it adapted very well. Cara Cara can be grown in Florida, but Cara Cara, in fact all Navel oranges do not do as well in Florida as they do in California. - Millet (938-)

I only have experience with Moro, but here in NW FL they develop a dark red color.

Skeet,If your Moro's color, then Pensacola must get enough cool hours during the fall and winter. Pensacola, is just about as far north as one can get and still be in the state of Florida. - Millet (938-)

My Moro and Sanguinelli both develop a little color, but have really colored juice. I have two unknown varieties that do the same. Gainesville is about two hours north of Orlando.

tolumnia interesting information, thank you for your input. Skeeter's Moro tree in Pensacola seems to produce a fruit with rather dark coloration, Your tree, which is further south, and east, in warmer climate, produces a little coloration, Orlando being an additional 2 hours south would produce even less coloration, or perhaps no color. Moro's in Miami would certainly produce no coloration. I can keep my greenhouse Moro from coloring the fruit just be keeping the greenhouse warm. I do this because my wife does not like Blood Oranges. - Millet (836-)

Millet does the coloration add a flavor to the blood orange?

gdbanks, I really don't know, as I eat very few Blood Oranges. I also never buy them from the store. In either case, whether the anthocyanins color or not due to the cool weather, the anthocyanins are still present in both colors of fruit. Someone who eat a lot of Blood Oranges would be a better person to answer your question. - Millet (935-)

I don't know if the color adds flavor also, but my blood oranges have about the same flavor as the ones we buy at the store. We love them. I like the sort of raspberry flavor they have. The juiced is pretty to some, not so much for others. The flesh just has these small specks and streaks, not completely colored.

Tarocco gets no color here in SE Texas 30 miles from the Gulf by Christmas at which time we usually have a fruit freezing event. Moro and Sanguinelli get streaks. Sanguinelli tastes better.