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Moro Blood Oranges
Inventory, 15 lbs : 0
This item was last sold on : 07/06/24
Description/Taste
Moro blood oranges are medium to large in size, averaging 5-8 centimeters in diameter, and are obovoid to globular in shape. The rind is orange, kissed with red blush, and has a leathery texture, pebbled with prominent oil glands. Underneath the surface of the rind, there is a medium-thick pith that is white, spongy, and tightly adhered to the flesh. The flesh ranges in color from orange with red blush, to maroon, crimson, to a saturated, almost black hue, depending on the climate that it is grown in. The flesh is also soft, juicy, and nearly seedless, divided into 10-11 segments by thin membranes. Moro blood oranges have a slightly sweet, floral fragrance and a sweet-tart taste with notes of cherries and raspberries. The oranges with the deepest pigmentation will exhibit more intense sweet berry notes characteristic to blood oranges.
Seasons/Availability
Moro blood oranges are available in the winter through late spring.
Current Facts
Moro blood oranges, botanically classified as Citrus sinensis, are an early season Italian variety that grows on a highly ornamental, evergreen tree that belongs to the Rutaceae or citrus family. Their color is due to a pigment called anthocyanin, not usually present in citrus but common in other red fruits and flowers. Fluctuations in temperature greatly affect the degree to which blood oranges develop their characteristic blush. Though the Moro can vary greatly in this respect, no other blood orange variety is known to exhibit such deeply red colored fruits. Moro blood oranges are the most common variety in the United States and are favored by chefs for their dark hues and sweet-tart flavor, used to accent savory dishes, cooked into marmalades, and blended into salad dressings.
Nutritional Value
Moro blood oranges are a good source of vitamin C, potassium, folate, thiamine, dietary fiber and most notably antioxidants supplied by its anthocyanin content.
Applications
Moro blood oranges are both intensely flavored and colored, adding a unique citrus flavor as well as visual appeal to a dish. They are often used raw and can be sliced and mixed into parfaits, desserts, salads, salsa, and garnished over seafood and poultry. Moro blood oranges also stand up well in cooked applications and may be paired with sweet or savory flavors. The classic Maltaise sauce, a traditional hollandaise spiked with the zest and juice of blood orange, pairs well with seafood and vegetables such as asparagus and broccoli. Moro blood orange juice can also be served as a stand-alone juice, used in cocktails with prosecco, cooked into syrups, sorbets, marmalades, compotes, sauces, and vinaigrettes, or used to flavor cheesecake, pound cake, or muffins. Moro blood oranges pair well with meats such as duck, poultry, pork, and seafood such as Mahi Mahi, other citrus, mint, tarragon, soft cheeses, shallots, arugula, roasted beets, fennel, shallot, Dijon mustard, Greek yogurt, honey, rolled oats, pistachios, sweetened coconut, mango, cinnamon, avocado, ginger, lime, mint, and cilantro. They will keep up to one week when stored at room temperature and up to two weeks when stored in the refrigerator.
Ethnic/Cultural Info
The word Moro may be traced to the Moorish influence in the Mediterranean region during the 8th century. Originally a term used to describe the indigenous people of Africa, Moro became a common word used to describe something with dark pigmentation. The red-tinged citrus quickly adopted this same nomenclature.
Geography/History
It is believed the first natural mutation of the Moro blood orange occurred from a sanguinello moscato variety in the mid 20th century in Sicily. In its native Mediterranean growing region, the Moro makes up one-third of the local citrus market. Outside of Italy, California is a large producer of the variety along with Texas, Florida, and Arizona, and the variety was first introduced to the United States in 1908 by Frank Meyer of the United States Department of Agriculture.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
Giaola | Carlsbad CA | 858-266-9303 |
Coasterra | San Diego CA | 619-814-1300 |
UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
Black Radish | San Diego CA | 619-775-7412 |
Fishery | San Diego CA | 858-272-9985 |
Patisserie Melanie | San Diego CA | 619-677-2132 |
Wonderland Ocean Pub | San Diego CA | 619-255-3358 |
Fresh Sushi Catering | Carlsbad CA | 858-344-7098 |
El Agave Restaurant & Tequileria | San Diego CA | 619-220-0692 |
Trust Restaurant | San Diego CA | 609-780-7572 |
Cliffhanger Cafe Menu | San Diego CA | 858-452-9858 |
Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
Rancho Valencia | Del Mar CA | 858-756-1123 |
One Door North | San Diego CA | 858-232-4220 |
Pacific Coast Spirits Bar | Oceanside CA | 925-381-5392 |
Half Door Brewing | San Diego CA | 619-655-7459 |
Bayhill Tavern | San Diego CA | 858-288-6923 |
Carte Hotel | San Diego CA | 619-365-1858 |
Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
Venissimo Cheese Hillcrest | San Diego CA | 619-491-0708 |
Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
Gelato 101 | Encinitas CA | 760-487-5272 |
Town & Country San Diego | San Diego CA | 619-291-7131 |
Virtue Coffee & Juice | San Diego CA | 619-485-0485 |
Asti Ristorante | San Diego CA | 619-232-8844 |
The Holding Company | San Diego CA | 619-341-5898 |
Comma | San Diego CA | 619-802-9183 |
Shake and Muddle | Chula Vista CA | 619-816-5429 |
Parisien Gourmandises | La Jolla CA | 858-352-6552 |
Moniker Coffee Company (Bar) | San Diego CA | 916-945-6721 |
US Grant Hotel Grill | San Diego CA | 619-232-3121 |
Mak Mak Organics | Oceanside CA | 858-740-4217 |
Kingfisher | San Diego CA | 619-861-8074 |
Venissimo Cheese Del Mar | Del Mar CA | 858-847-9616 |
Little Frenchie (Bar) | Coronado CA | 619-522-6890 |
Shelter / Saloon | Encinitas CA | 858-382-4047 |
Coco Maya by Miss Bs | San Diego CA | 858-245-3780 |
Boujiemana | San Diego CA | 415-710-0510 |
Pacific Terrace Hotel | San Diego CA | 858-581-3500 |
Great Maple Hillcrest | San Diego CA | 619-255-2282 |
Monarch (Bar) | Del Mar CA | 619-308-6500 |
Wolf In the Woods | San Diego CA | 619-851-7275 |
Deeply Nourished | La Jolla CA | 808-489-7366 |
Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
The Shores | La Jolla CA | 858-459-8271 |
Common Theory Chula Vista (Bar) | Chula Vista CA | 619-495-3689 |
Bleu Boheme | San Diego CA | 619-255-4167 |
Cloak and Petal Bar | San Diego CA | 619-501-5505 |
Saiko Sushi-North Park | San Diego CA | 619-886-6656 |
Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
Bar Same Same (Bar) | Carlsbad CA | 760-470-9143 |
Cody's La Jolla | La Jolla CA | 858-459-0040 |
Madison | San Diego CA | 619-822-3465 |
La Dona (Bar) | San Diego CA | 858-352-8134 |
Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
Recipe Ideas
Recipes that include Moro Blood Oranges. One
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