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the dark side of the orange

 

You might have heard us mention it once or twice, but we’re really picky about the fruit we use to make our drinks. It’s kind of like when you have people over for dinner and you only put out the best condiments and use your fancy napkins. We only ever include the finest quality fruit we can find, and the tastiest possible blend of that fruit. We’re also keen to use rare and unique varieties in our recipes to make sure that our drinks are that extra bit special (especially if we can get our hands on a variety that our drinkers have asked us to try out). So, taking all of these things into account, you’ll probably see why we decided to start using the rare and deliciously tangy blood orange in our latest recipe.

We certainly set ourselves a challenge as blood orange is a unique fruit, predominantly grown on the foothills of Mount Etna, an active volcano in Sicily.

Our Maria recently visited Sicily to learn more about our blood oranges, mainly to find out exactly how they are grown and make sure we’re only using the best quality blood oranges in our juice.

 

She found out that our blood oranges aren’t just growing at the foot of an active volcano because they like to live dangerously - the rich volcanic soil means that the trees get all of the special nutrients that they need to grow big and bountiful. The weather in the area is also really important because the oranges need sunshine and warmth during the day and cooler temperatures during the night to develop that rich, deep, bloody red that they’re famous for. Trees that are tucked up in the shade of the volcano grow to be a rich red, while the oranges that sit out in the Sicilian sun catching a few rays stay a much more orangey hue.

 

You can give our extra special volcanically grown blood oranges a try by picking one of these up at Waitrose. From the first sip, we can promise that you’ll be instantly transported to the foothills of Mount Etna. Not mid eruption, obviously. That wouldn’t be good.