Both oranges and lemons were first cultivated in Sicily during the Arab-influenced period of the 9th and 10th centuries.

The modern English word orange, like the Italian arancia, derives from the Arabic word naranj. Blood oranges are likely the result of a mutation that occurred in 17th century Sicily. Until quite recently they ruby-hued variety was virtually unknown in the U.S. 

Many Americans may have first tasted rich pulpy blood orange juice during their travels in Europe. They may have been intrigued and delighted by the bright red blush on the exterior of the fruit, the hint of raspberry flavor in the flesh, and the significantly lower levels of acidity. Blood oranges have now grown more common in California where the dark rose pulp can be modified by climate. The typical ruby pulp of blood orange trees occurs when they are raised in desert areas. Trees grown closer to the coast produce the more common orange-colored fruit.

California now boasts three types of indigenous Blood Oranges. The most predictable and colorful, the Moro, ripens from December to March in the inland areas and from February to May along the coast. The Sanguinelli , a late-ripening variety with flesh a shade lighter than the Moro, but a vibrant cherry red skin ripens from March to May inland, and April to June by the coast. Finally, there is the Tarocco, the largest of all the blood oranges and generally considered the best-flavored. Taroccos ripen from January to March inland and from March to May by the coast .