Moro Blood Oranges
Estimated Inventory, 15 lbs : 17.49
This item was last sold on : 12/24/24
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.
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| Marriott Marina Kitchen | San Diego CA | 619-234-1500 |
| Lost Cause Meadery | SAN DIEGO CA | 858-245-1911 |
| Blue Water Estate Services | Rancho Santa Fe CA | 858-720-9831 |
| Webbcreationfood LLC | San Diego CA | 619-829-9194 |
| Graze | San Diego CA | 619-839-9852 |
| Parisien Gourmandises | La Jolla CA | 858-352-6552 |
| Make Stuff Good | San Diego CA | 949-547-9470 |
| Bar Same Same (Bar) | Carlsbad CA | 760-470-9143 |
| Tahona (Bar) | San Diego CA | 619-573-0289 |
| Wolf In the Woods | San Diego CA | 619-851-7275 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Moniker Coffee Company (Bar) | San Diego CA | 916-945-6721 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Venissimo Cheese Del Mar | Del Mar CA | 858-847-9616 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| Barra Oliba | San Diego CA | 610-310-5110 |
| Rose Café | Carlsbad CA | 310-399-0711 |
| Adobo House | San Diego CA | 619-990-8340 |
| Bayhill Tavern | San Diego CA | 858-288-6923 |
| Communal Coffee | San Diego CA | 619-305-9525 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| El Agave Restaurant & Tequileria | San Diego CA | 619-220-0692 |
| La Dona (Bar) | San Diego CA | 858-352-8134 |
| Baja Cavi | Lomas de Valle Verde 22810 | 619-295-3172 |
| Graze Bar | San Diego CA | 619-839-9852 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-436-7006 |
| Mission Bay Beach Club | San Diego CA | 858-201-7551 |
| Venissimo Cheese Hillcrest | San Diego CA | 619-491-0708 |
| Lafayette Hotel - Quixote | San Diego CA | 619-296-2101 |
| Seneca Bar | San Diego CA | 619-588-2411 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| The Guild Hotel | San Diego CA | 619-764-5108 |
| 31ThirtyOne by Deckman | San Diego CA | 619-495-9814 |
| Mothership | San Diego CA | 858-342-3609 |
| Cliffhanger Cafe Menu | San Diego CA | 858-452-9858 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Alchemy Roasters | San Diego CA | 916-718-2606 |
| Little Lion | San Diego CA | 619-519-4079 |
| Deeply Nourished | La Jolla CA | 808-489-7366 |
| Little Frenchie (Bar) | Coronado CA | 619-522-6890 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| The Pearl Hotel Bar | San Diego CA | 877-732-7573 |
| Tap Room Beer Co. | San Diego CA | 619-539-7738 |
| Monarch (Bar) | Del Mar CA | 619-308-6500 |
| Revolution Roasters | Oceanside CA | 760-330-6827 |
| Chef Jenn | Solana Beach CA | 858-212-9054 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Miho | San Diego CA | 619-365-5655 |
| Mackenzie Elizabeth Personal Chef Services | Poway CA | 858-357-3455 |
| Hash House A Go Go | San Diego CA | 951-764-0605 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Coco Maya by Miss Bs | San Diego CA | 858-245-3780 |
| Rancho Bernardo Inn (Avant) | San Diego CA | 858-675-8505 |
| Ridgeview Health Center | San Diego CA | 858-293-3950 |
| Cal A Vie | Vista CA | 760-945-2055 |
| University Club | San Diego CA | 619-234-5200 |
| Urban Corps Charter School | San Diego CA | 619-235-6884 |
| Mesa College | San Diego CA | 619-388-2240 |
| The Crack Shack-San Diego (Bar) | San Diego CA | 619-269-9036 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| Venissimo Cheese North Park | San Diego CA | 619-376-1834 |
| Dija Mara | Oceanside CA | 760-231-5376 |
| Sugar Bear Enterprises | San Diego CA | 925-383-3623 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Olivewood Gardens and Learning Center | National City CA | 619-434-4281 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Mabel's Gone Fishing Bar | San Diego CA | 619-228-9851 |
| Westin Gaslamp Quarter | San Diego CA | 619-239-2200 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Lucky Bolt | San Diego CA | 662-832-3638 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Campo Gourmet | San Diego | 619-719-6924 |
| Merenda | Oceanside CA | 703-459-4145 |
| Shelter / Saloon | Encinitas CA | 858-382-4047 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Half Door Brewing | San Diego CA | 619-655-7459 |
| Javier Plascencia | Bonita CA | 619-295-3172 |
| Bang on 5th | San Diego CA | 619-677-5650 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| Nobu | San Diego CA | 619-814-4124 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Cardellino (Bar) | San Diego CA | 619-722-3398 |
| Poseidon on the Beach | Del Mar CA | 858-755-9345 |
| Catania La Jolla | La Jolla CA | 858-551-5105 |
| The Prado at Balboa Park Restaurant | San Diego CA | 619-744-3732 |
| Ju-Ichi | San Diego CA | 619-800-2203 |
| Revolution Roasters (Carlsbad) | Carlsbad CA | 760-330-6827 |
| Manna | Encinitas CA | 510-366-3057 |
| Jeune Et Jolie Bar | Carlsbad CA | 858-231-0862 |
Recipe Ideas
Recipes that include Moro Blood Oranges. One
is easiest, three is harder.
