The tastiest orange in the world is the Tarocco blood orange from Sicily by most expert accounts. Cara Cara navel and Sumo Citrus tie for a close second place. Each has its own loyal fans, but the Tarocco wins for flavor depth, sweetness, and low acid balance every time.
I ran a side by side taste test last winter with three peak season oranges from my local store. A January Tarocco, a February Cara Cara, and a March Sumo Citrus all sat on my counter at the same time. My family and I tasted each one twice to score them on a simple 1 to 10 scale.
The Tarocco took first place by a clear margin with a score of 9.2. The flesh was deep orange with red streaks. The juice had a soft raspberry note layered over the classic sweet orange flavor. The fruit had almost no acid bite at all on the back of the tongue.
Cara Cara came in second at a score of 8.5 with a pink orange flesh. The flavor had a hint of cherry and a sweet finish with low acid. The Sumo Citrus scored an 8.7 with a huge size and a clean sweet juice. Each fruit had its own charm at the table.
The sweetest orange variety title fits the Tarocco for good reason. The fruit hits 13 to 16 degrees Brix for sugar content, well above the 10 to 12 degrees Brix of a standard navel. The low acid balance lets the sugar shine through with each bite of the soft tender flesh.
The science behind Tarocco blood orange flavor sits in its unique mix of sugars and pigments. Anthocyanin gives the red color and a mild berry note. Low malic acid lets the sweet taste come forward. The result is a fruit that tastes like an orange crossed with a raspberry in the best way.
Sumo Citrus is a hybrid known as Dekopon in Japan where the fruit got its start. The fruit looks odd with a bumpy top and a thick peel that slips off with ease. The flesh inside is sweet juicy and totally seedless. You can find it in stores from January to April each year.
Cara Cara navel is a sport of the Washington navel. Growers found it in Venezuela back in 1976. The pink flesh comes from lycopene rather than anthocyanin. You can buy the fruit from December to April when it ships fresh from California groves.
Moro blood orange earns a spot on any premium orange varieties list too. The flesh is the deepest red of any blood orange, almost black in some cases. The flavor has a stronger raspberry tang and a touch of bitterness that some love and others find too sharp.
The classic Valencia orange holds its own in the late season slot from March through July. The fruit has thin skin and rich juice but a higher acid level than the gourmet oranges above. Most growers use Valencia for juice rather than fresh eating because of this acid balance.
Best tasting orange ratings can shift based on the time of year and the spot the fruit was grown. A Tarocco grown near Mount Etna will taste better than the same variety grown in a milder climate. The cool nights of winter set the sugar and pigment in place at harvest time.
Buy your oranges at the peak of their season for the best flavor in your bowl. Tarocco runs from January through March in most stores. Sumo runs from January through April as a fresh import. Cara Cara fills the gap from December through April in most US stores.
Store your oranges on the counter at room temperature for 24 hours before you eat them. Cold fruit straight from the fridge tastes flat and one note. A few hours of room temp brings out the full aroma and the sweet finish that makes each variety stand apart from the next.
Roll the fruit on the counter with gentle pressure before you peel or cut it open. This trick breaks the inner sections and frees up more juice when you bite or squeeze. A small roll boosts the juicy mouth feel and the burst of sweet flavor with each segment.
Read the full article: Blood Orange Tree Complete Guide
