Sanguinello is one of the least known varieties of red oranges. Their name relates to the bloody, red pulp of this orange, connected with high content of anthocyanins. The intensity of its colour places Sanguinello in the middle between two other red Sicilian varieties: Moro and Tarocco. Its peel is orange, its pulp is delicate, its taste is definitely less intensive than the taste of Moro. This orange is perfect to be eaten raw or for juice. The red colouration of the pulp is directly connected with the climatic conditions. The fruit changes colour due to big differences in temperature during the time of ripening. When the difference in temperatures is small, the pulp turns red much less intensely and resembles Tarocco. Sanguinello ripens in a short time between February and March.