Moro Blood Oranges
Estimated Inventory, 15 lbs : 38.95
This item was last sold on : 05/06/25
Description/Taste
Moro blood oranges vary in size and shape, depending on growing conditions, but generally average 5 to 8 centimeters in diameter with an oblate, round, or obovoid appearance. The fruit’s skin is tightly adhered to the flesh, giving the surface a taut, firm feel, and the presence of sunken oil glands characteristically textures the rind. These glands produce a pebbled, pitted surface, and the rind is mostly matte and leathery. Moro blood oranges ripen to shades of golden yellow-orange or dark orange and are sometimes blushed with burgundy, crimson, and dark red hues. The amount of coloring on the fruit’s exterior fluctuates depending on the climate it is grown in, with regions that experience periods of cold weather producing more saturated fruits. The fruit’s rind is easy to peel, revealing a layer of white spongy pith encompassing the flesh. The flesh is divided into 10 to 12 segments by thin membranes and is aqueous, soft, and tender with a succulent nature. The flesh is also nearly seedless and showcases maroon, dark red-purple hues, sometimes almost appearing completely purple or black. Similarly to the rind, the amount of flesh coloration varies with growing conditions. Moro blood oranges emit a sweet, floral fragrance and are edible raw once ripe. The variety is known for its refreshing, sweet, tangy, and tart taste with berry-like nuances.
Seasons/Availability
Moro blood oranges are available in the winter through late spring, typically between December through February in the northern hemisphere.
Current Facts
Moro blood oranges, botanically classified as Citrus sinensis, are a highly pigmented variety belonging to the Rutaceae or citrus family. Blood oranges developed as a natural mutation of common oranges and acquired two genes that are responsible for producing red pigments in the skin and flesh. Common oranges typically only have one of the two genes, distinguishing them from blood varieties. Moro blood oranges are the earliest ripening blood oranges and are one of the first to appear in commercial markets. The variety is only available for a short season and is known as the most pigmented type of blood orange. Moro blood oranges are favored for their ability to hang well on the tree, their low-seeded flesh, and their saturated coloring. In the United States, Moro blood oranges are the most seen variety in retail markets and are promoted for their sweet-tart flavor and fresh juice. Moro blood oranges develop pigmentation early during the cultivation process and are sought by chefs and home cooks for use in fresh and cooked culinary preparations.
Nutritional Value
Moro blood oranges are a source of vitamins A and C, strengthening the immune system and maintaining healthy organs. The flesh's pigmented coloring indicates the presence of anthocyanins, which are natural compounds with antioxidant properties that reduce inflammation and maintain overall bodily health. Blood oranges provide minerals, including potassium, iron, magnesium, calcium, and phosphorus. Potassium helps balance fluid levels within the body, while iron develops the protein hemoglobin for oxygen transport through the bloodstream. Magnesium aids the body in controlling daily nerve functions, and calcium and phosphorus support bones and teeth. Other nutrients include folate, manganese, and fiber.
Applications
Moro blood oranges have a sweet-tart, fruity flavor suited for fresh and cooked preparations. The variety is prized for its colored flesh and is popularly eaten out of hand, discarding the peels and seeds. Moro blood oranges can be eaten at any point in the day, and it is common for Sicilians to consume the variety in the morning and early afternoon to help with digestion. Moro blood oranges are also segmented and tossed into salads, combined into fruit medleys, or layered into parfaits. Try adding blood orange segments to desserts for a refreshing flavor addition or chopping the fruits into salsa, sauces, and as an edible garnish. In addition to eating the fruits whole, Moro blood orange juice is mixed into marinades and dressings or infused into syrup. Try simmering blood orange juice and zest into marmalades, jams, and jellies. Moro blood oranges are also incorporated into baked goods as a filling or edible topping. Common dessert preparations include cakes, sorbet, ice cream, muffins, and cookies. The variety can also be used in savory preparations as a complement to grilled meats. Moro blood oranges pair well with nuts such as almonds, pine, pistachios, and walnuts, herbs including fennel, basil, mint, and tarragon, and fruits such as mangoes, coconut, strawberries, and raspberries. Whole, unwashed Moro blood oranges will last one week when kept at room temperature and up to two weeks when stored in the refrigerator.
Ethnic/Cultural Info
On the island of Sicily, Moro blood oranges are one of three types collectively grown under the name Sicilian Red Oranges PGI. Sicily is thought to be the site of origin for several of these blood orange types, and the three varieties include Moro, Tarocco, and Sanguinelli blood oranges. Moro blood oranges are considered the least common of the three cultivars sold in Sicilian markets and are often overshadowed by the dominant Tarocco blood orange. Sicilian Red Oranges have a Protected Geographical Indication when cultivated in specific regions of Sicily, indicating that the island’s rich, volcanic soil, Mediterranean climate, and other growing conditions create a distinct environment to produce flavorful fruits. Blood oranges are also known as Arance Rosse in Italian and are primarily served fresh in pressed juices. When blood oranges are in season, street markets are filled with stacks of blood oranges beside large juicers. Vendors squeeze the oranges only after purchase, and the juice is traditionally consumed as a nutritious, refreshing morning beverage.
Geography/History
Moro blood oranges are native to Italy and were discovered growing as a natural mutation of the Sanguinello Moscato variety sometime in the 19th to mid-20th centuries. The cultivar was first noticed in a citrus-growing region near Lentini, Sicily, and was selected for cultivation because of its pigmented appearance. After its discovery, Moro blood oranges spread in cultivation across Sicily and were planted in the Syracuse and Catania regions. Over time, Moro blood oranges were introduced to other citrus-growing areas in Europe, especially in Spain, and were later offered as a new citrus variety in the United States through the efforts of Frank Meyer, a United States Department of Agriculture explorer. Moro blood oranges eventually became one of the most popular and commercially grown blood orange varieties in the United States. Today, Moro blood oranges are grown in the Enna, Catania, and Syracuse provinces on the island of Sicily. The variety is also commercially grown in parts of Spain, the United States, Australia, and China and in smaller quantities through home gardens and orchards worldwide. When in season, Moro blood oranges are offered through fresh markets, select retailers, distributors, and wholesalers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| El Agave Restaurant & Tequileria | San Diego CA | 619-220-0692 |
| All Aboard Charcuterie & Provisions | San Diego CA | 619-994-5267 |
| Rancho Bernardo Inn | San Diego CA | 877-517-9340 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Sonny's Pizza | San Diego CA | 619-432-1838 |
| Fox Point Farms | Encinitas CA | 619-892-0553 |
| Moniker Coffee Company (Bar) | San Diego CA | 916-945-6721 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Barra Oliba | San Diego CA | 610-310-5110 |
| Madison | San Diego CA | 619-822-3465 |
| Frenchy's Hideout | San Diego CA | 858-345-7379 |
| La Jolla Beach & Tennis Club | San Diego CA | 619-816-8319 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Mister A's Pastry | San Diego CA | 619-239-1377 |
| Wormwood | San Diego CA | 619-573-0289 |
| Botanica | San Diego CA | 619-310-6320 |
| Seneca Bar | San Diego CA | 619-588-2411 |
Recipe Ideas
Recipes that include Moro Blood Oranges. One
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