Oranges from Sicily: The time is ripe for Tarocco

The season on Sicily starts in November with navel oranges followed by the Tarocco in January. Then the Moro and Ovale between March and April and Valencia from the end of April until June.

And now it is time for Tarocco oranges. A lovely orange tells BioTropic manager Doris Thewes enthusiastically: “An orange with juicy, delicate flesh that almost melts in the mouth. And it has a balanced sugar-acid ratio and a very aromatic flavor.”

The Tarocco is called a “half-blood” orange because the fruit flesh isn’t as red as the other blood oranges, but more a bit red-orangey color. The color is influenced by the temperature fluctuations in the night, because all blood oranges need night frost to develop their beautiful dark red color.

“The Moro has a slightly tarter taste and a tougher peel. It is especially known for large amounts of tasty juice which make it an ideal orange for juicing.”

The oranges are grown, amongst others, at the organic family business Lo Bianco, with their orchards in the vicinity of Syracuse on the west side of the island. They have been partners with BioTropic since 1998. The Lo Bianco farm is a versatile company specialized in organic fruit and vegetables. In addition to oranges they grow lemons, melons, endives, carrots, fennel, sweet peppers, onions and zucchini.

“And it looks like it is going to be an excellent production year in Italy,” states Doris Thewes. During the mild winter the sunny and bright weather combined with fewer plant diseases due to the decrease in moisture causes everything to grow beautifully. A smiling Doris Thewes is certain: “That makes the farmer’s heart beat faster.”