In the sun-drenched citrus groves of Scordia, Sicily, we embarked on a flavour-filled journey to meet Carmelo — the passionate grower behind some of the world’s most extraordinary blood oranges.
We have met Carmelo before. His citrus groves are the homeland of one of our all-time favourites, Carmelo's Green Mandarin Kombucha. His green mandarins reach peak seasonality in autumn.
The turn of spring solstice is blood orange season. We visited at just the right time.
Carmelo’s family-run farm lies at the foot of Mount Etna, nestled in a unique microclimate.
Situated at altitude, a tireless Mediterranean sun pierces the crisp mountain air.
The rich soil is volcanic in origin, naturally fertile and filled with important minerals like magnesium, calcium and phosphorous.
Springtime here, when cool nights temper warm days, creates pitch-perfect conditions for blood orange growing.
Strolling through Carmelo's groves with the man himself was just such fun.
He's a real character. Wearing a permanent grin and carrying himself with pride, Carmelo guided us between the trees to collect a few of his ripest fruit.
He's even made picking fruit from the tree into an art-form.
As we took turns to open up oranges, we observed the subtle differences in colour, reflecting each fruit's relative maturity.
Carmelo has decades of personal experience, and generations of handed-down knowledge behind him. He's a heartwarmingly authentic person.
The blood orange is a spring crop that develops only in specific conditions.
To develop and ripen Carmelo’s blood oranges crave warm sunshine; but it's cold nights that foster the characteristic dark red hue.
At spring solstice, when the gap in day-to-night temperatures experienced in Carmelo’s groves is at its most extreme, these fruits are at their peak.
In the Moro variety that we're using, the daily fluctuations produce a crucial compound: anthocyanin. It's this that gives the blood oranges their rich hue and berry-like sweetness that balances out their citrus acidity.
We owe our connection with Carmelo to the wonderful ingredient sourcing team at Natoora.
Carmelo has now worked with Natoora for nearly 20 years, one of their longest relationships.
A couple of their team came along with us to Sicily, and we're excited that our connection will continue into the future.
Our shared commitment to quality and artistry makes us natural partners.
More collaborations with Natoora lie ahead.
More excitingly still, we're set to work with Carmelo once again later this year.
In the meantime, try Blood Orange and let us know what you think.
Filtered Water, Kombucha Culture, Raw Cane Sugar, Tea, Hibiscus, Blood Orange Juice (2%), Elderflower
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