I've never seen them in a store, but I suspect California would have excellent ones. In Florida it rarely gets cool enough to get the rich, burgandy coloration.

I have 3 "red" orange varieties. The Moros I picked from my young tree were superb! The flavor was rich, complex, with a little bit of "berry" bite. My only regret, I wish there were more of them! Red coloring would have been cool too. The peels stayed green, due to our lack of winter.

My Moro is in a container. You might be able to grow your own and bring inside for winter?

{{gwi:67145}}

Lisa

We had some a few months back, they had a big citrus sale at the local grocery store. They were excellent. My wife even liked them. I'm more of a grapefruit fan. I'm thinking the one you ate sat on the shelf too long.

The very best ones that I have in my yard are in the following order:
Bream Tarocco blood orange (from UCR CCPP budwood program)
Tarocco blood orange (regular one sold at retail)
Joe's Tarocco (mutation that has a navel in them)

Then these are followed by
Salustiana Blood (potential sport mutation of Salustiana, but have to confirm this anomaly)
Vainiglia Sanguigno (not a true blood, but acidless, lycopene pigmented)
Moro Blood Orange
Cara Cara Navel (this is a lycopene pigmented type)
Sangunelli Blood orange (currently not the best tasting in my garden, but it is more than good enough). Most likely sold in the stores if the peel has distinctively red coloration. Tends to be dry, and the latest one to ripen. I still have this hanging on my tree.

The unrated but will be tasting this year for the first time:
Red Smith blood orange (should be really good or better than valencia oranges)
Washington Sanguine
Sanguina Doble Fina
Ruby Blood
Delfino

And if you have guessed it right, they are all grafted together into my Pigmented Oranges Tree.

There are others that I have tasted but not publicly available:
PIGNU
3" oval diameter and 2.5" pole diameter. Shape is slightly oval. Skin is dark orange like tangerine with some microscopic red dots. Skin as some irregularities like wide allergy bumps.
Doesn't peel very well, some flesh attached to the rind when peeling off. No trace of blood color in the flesh. Sweet taste like navel, but with some pleasant aroma. 5 seeds.

SANGUINE GROSSE RONDE
Round, 2.5" by 2.5" slightly flattened at poles. Skin is dark orange like tangerine with some microscopic red dots. Skin as some irregularities like wide allergy bumps. slighly fewer microscopic red dots but more bumpier skin than Pignu.
Doesn't peel very well, worse than PIGNU, flesh attached to the rind when peeling off. No trace of blood color in the flesh. Sweet taste like navel, but very small amount of acid, almost insipid. has 16 seeds.

Vaccaro
Smooth skin with tiny red dots the effects of which are darker red orange peel color. Elongated, slightly longer at the poles than equatorial diameter. 3" pole diameter, 2.75" equatorial diameter. Some flesh adheres when peeled off by hand.
pleasantly very sweet with hints of ripe pineapples, doesn't peel well. flesh is orange, no pigmentation at all. Only one seed.

Entre Fina
Smoother skin than Grosse Ronde and Pignu, but not as smooth as Vaccaro. Has very few roughness on the peel. Also have tiny red dots. Slightly oval with poles longer. 2.75" at the poles and 2.5" equatorial. As sweet as Sanguine Grosse but not as sweet as vaccaro. Flesh does not adhere to skin when peeled off carefully. Pulps are firm, like Pummelo. The segment skin are thinner than the others. It has very few red splotches scattered in the flesh all through out, but very very few, the red colored markings on the pulps are like the size of a regular sharpie permanent marking pen, and are found near the outer edges of the segments but within the flesh. 2 seeds.

Burris
Smoother skin than Entre Fina but not as smooth as Vaccaro. Skin has tiny red dots the effects of which are darker red orange peel color. Elongated, slightly longer at the poles than equatorial diameter, 3" pole diameter, 2.75" equatorial diameter. Can be peeled by hand without flesh coming apart or along. Nice blend of acid and sweetness, with some hints of passion fruit and pineapple. Flesh is orange. There are a few pulps that are partially pigmented reddish to purplish per sector. 2 seeds.

Thank you all!
Lisa
I didn't think the US would grow much of these, not sure where the ones from around here in the store came from, perhaps from California as you mentioned and yes, they need cool weather, also the ground, where they grow can make a different.
Not sure if I ever wanted to try a tree in a container, how large and how old they had to be before fruiting?
Yours look mouth watering!

Frank
Do you remember if they were from the US?

Joe
Wow...you have some selection!
Do you ever have deep dark purple color?
Here, the ones in store are kind of mixed, some all dark, some a little mixed with orange.
As I remember as a kid, they were all deep dark.

Konrad

Konrad,

Yesterday, I had some friends come over and sampled my crop of Sanguinelli. They are fantastic this year and tasted better than Moro. They have very deep dark purple reddish colors, it would certainly stain your shirt. This year's crop is a lot sweeter than lost year and very juicy also. I would rank them better than Moro for this year.

Of all my blood oranges, Sanguinelli is almost always having the darkest coloration of them all, including the peel, sometimes you would mistake them for oversized plums from afar.

Moro would come in next for consistency of color but usually is better tasting than Sanguinelli.

Tarocco would have non-uniform pigmentation but still the pigmentation is more dominant than the yellow orange flesh. But when it comes to taste, this is the winner every year.

The rest, I still have to evaluate some more before I can be sure of their chraracteristics.

Joe