Moro Blood Oranges
Inventory, 15 lbs : 13.27
This item was last sold on : 03/18/24
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.
Poseidon on the Beach | Del Mar CA | 858-755-9345 |
Pacific Terrace Hotel | San Diego CA | 858-581-3500 |
Venissimo Cheese Del Mar | Del Mar CA | 858-847-9616 |
Madam Bonnies - Bar | San Diego CA | 619-432-1383 |
Baja Cavi | Lomas de Valle Verde 22810 | 619-295-3172 |
Nobu | San Diego CA | 619-814-4124 |
Jake's Del Mar | Del Mar CA | 858-755-2002 |
Javier Plascencia | Bonita CA | 619-295-3172 |
Parisien Gourmandises | La Jolla CA | 858-352-6552 |
Madison | San Diego CA | 619-822-3465 |
Mission Pacific | Oceanside CA | 760-450-7864 |
Mister A's Pastry | San Diego CA | 619-239-1377 |
Bar Same Same (Bar) | Carlsbad CA | 760-470-9143 |
Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
Little Frenchie (Bar) | Coronado CA | 619-522-6890 |
Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
Kinme Omakase | San Diego CA | 619-231-0700 |
Revolution Roasters (Carlsbad) | Carlsbad CA | 760-330-6827 |
Cardellino | San Diego CA | 619-722-3398 |
Seneca | San Diego CA | 619-588-2411 |
University Club | San Diego CA | 619-234-5200 |
Patisserie Melanie | San Diego CA | 619-677-2132 |
Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
Harvest Kitchen | Vista CA | 619-709-0938 |
Bea Green Cold Pressed Juice | Alpine CA | 619-398-6295 |
La Costa Resort & Spa Pastry | Carlsbad CA | 760-431-8455 |
Fishery | San Diego CA | 858-272-9985 |
Mister A's | San Diego CA | 619-239-1377 |
Stone Brewing-Liberty Station | San Diego CA | 619-269-2100 |
El Agave Restaurant & Tequileria | San Diego CA | 619-220-0692 |
Bleu Boheme | San Diego CA | 619-255-4167 |
Storyhouse Spirits | San Diego CA | 801-949-5955 |
US Grant Hotel Main | San Diego CA | 619-232-3121 |
Gelato 101 | Encinitas CA | 760-487-5272 |
Deeply Nourished | San Diego CA | 808-489-7366 |
Berry Good Food Foundation | La Jolla CA | 619-666-1633 |
Bar Ella | San Diego CA | 858-808-2286 |
Hash House A Go Go | San Diego CA | 951-764-0605 |
Boujiemana | San Diego CA | 415-710-0510 |
Town & Country San Diego | San Diego CA | 619-291-7131 |
Shore Rider | La Jolla CA | 858-412-5308 |
San Diego Yacht Club | San Diego CA | 619-758-6334 |
Harvest Kitchen (Corp Lunch) | San Marcos CA | 619-709-0938 |
The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
Barbusa | San Diego CA | 619-297-6333 |
Shootz Fish X Beer (Carlsbad) | Carlsbad CA | 760-450-8070 |
Wormwood | San Diego CA | 619-573-0289 |
Le Papagayo (Encinitas) Bar | Encinitas CA | 760-944-8252 |
Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
Monarch (Bar) | Del Mar CA | 619-308-6500 |
Venissimo Cheese Hillcrest | San Diego CA | 619-491-0708 |
Little Lion | San Diego CA | 619-519-4079 |
Kingfisher | San Diego CA | 619-861-8074 |
Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
Mister A's Bar | San Diego CA | 619-239-1377 |
Lafayette Hotel - Quixote | San Diego CA | 619-296-2101 |
Herb & Wood | San Diego CA | 520-205-1288 |
Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
Moniker Coffee Company (Bar) | San Diego CA | 916-945-6721 |
The Lion Share Bar | San Diego CA | 619-564-6924 |
Catania La Jolla | La Jolla CA | 858-551-5105 |
Georges at the Cove | San Diego CA | 858-454-4244 |
Urban Kitchen Catering | San Diego CA | 619-276-8803 |
You & Yours Distilling Co. | San Diego CA | 214-693-6619 |
Meraki | San Diego CA | 833-921-7180 |
Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
Manchester Grand Hyatt Sallys | San Diego CA | 619-232-1234 |
OB Noodle House & Sake Bar | San Diego CA | 619-450-6868 |
Lauberge Del Mar | Del Mar CA | 858-259-1515 |
Storyhouse Spirits Bar | San Diego CA | 801-949-5955 |
Coast Catering | Escondido CA | 619-295-3173 |
insideOUT (Bar) | San Diego CA | 619-793-9221 |
Ju-Ichi | San Diego CA | 619-800-2203 |
Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
Admirals Experience | San Diego CA | 619-800-3860 |
Monarch School (Nutrition Lab) | San Diego CA | 619-804-1766 |
Artifact at Mingei | San Diego CA | 619-846-2164 |
Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
Top of the Market | San Diego CA | 619-234-4867 |
Wonderland Ocean Pub | San Diego CA | 619-255-3358 |
Half Door Brewing | San Diego CA | 619-655-7459 |
Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
Crown Point Catering | San Diego CA | 619-223-1211 |
Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
The Wild Thyme Company | San Diego CA | 858-527-0226 |
Cody's La Jolla | La Jolla CA | 858-459-0040 |
Park Commons - ARE | San Diego CA | 619-295-3172 |
Saiko Sushi-North Park | San Diego CA | 619-886-6656 |
The Holding Company | San Diego CA | 619-341-5898 |
Black Radish | San Diego CA | 619-775-7412 |
Bellamy's Restaurant | Escondido CA | 760-747-5000 |
The Seabird Resort | Oceanside CA | 951-704-9703 |
US Grant Hotel Grill | San Diego CA | 619-232-3121 |
Giaola | Carlsbad CA | 858-266-9303 |
Scrimshaw Coffee | San Diego CA | 951-663-2207 |
Revolution Roasters | Oceanside CA | 760-330-6827 |
Coco Maya by Miss Bs | San Diego CA | 858-245-3780 |
Bayhill Tavern | San Diego CA | 858-288-6923 |
La Dona (Bar) | San Diego CA | 858-352-8134 |
Recipe Ideas
Recipes that include Moro Blood Oranges. One is easiest, three is harder.