Each Mekanzou is less than two inches in length. Mekanzou offer a slightly sweet taste and tender texture when young. Older sprouts will be more fibrous and have a slightly bitter aftertaste
Miyamairakusa are tender and crisp wild edible plants whose leaves, stems and roots are all edible. Leaves are heart-shaped, toothed and hairy; stems are crisp and fibrous. The leaves and stems are covered in tiny stinging and non-stinging hairs
Moro Blood Oranges
Inventory, 18 lbs : 0
This item was last sold on : 07/26/14
Moro blood orange season ranges from winter into late spring or early summer.
The color of the blood orange is due to a pigment called anthocyanin, not usually present in citrus but common in other red fruits and flowers. Temperature, amount of light and the specific variety seem to affect the coloration and intensity of blood oranges. The Moro blood orange is the most commonly grown of the pigmented orange varieties, though this should not be a signal that it is the best tasting variety.
Moro blood oranges are a small orange variety with a leathery and oily rind, blushed with a suggestive color of its flesh. The skin is relatively thin, though it clings tightly to its nearly seedless, segmented flesh. Juiciness varies based upon growing region and environmental elements. Its pigment is a deep ruby, almost pomegranate, color. Moro blood oranges are sweet-tart with a somewhat insipid finish compared to other blood orange varieties.
Moro blood oranges are most often used for their juice and flesh, in both sweet and savory preparations, raw or cooked. Use the juice in cocktails, syrups and marinades. Pair with other citrus, fresh herbs, soft cheeses, seafood, shallots and olives. Use as a compliment to yogurt, honey, olive oil and butter. Moro blood oranges will keep up to two weeks in the refrigerator.
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. Though Moro blood oranges are known for their trademark external pigmentation, the pigmentation of the skin does not occur optimally in coastal citrus growing regions of California, thus making a Moro blood orange less recognizable on the outside versus other blood oranges.
Restaurants currently purchasing this product as an ingredient for their menu.
|Juniper & Ivy||San Diego CA||858-481-3666|
|Blue Ribbon Hillcrest Rustic Kitchen||San Diego CA||760-415-2380|
|Georges at the Cove Bar||San Diego CA||858-454-5702|
|Waypoint Public||San Diego CA||619-255-8778|
|JR Produce||San Diego CA||858-270-3857|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Azul La Jolla||San Diego CA||858-454-9677|
|Turquoise Coffee||San Diego CA||858-412-5377|
|El Dorado Lounge||San Diego CA||858-361-4633|
|Tacos La Mezcla||San Diego CA||916-730-7279|
|Encore Champagne Bar & Dining Room||San Diego CA||619-752-0081|
|La Villa||San Diego CA||619-255-5221|
|Queenstown Public House||San Diego CA||619-546-0444|
|Brockton Villa Restaurant||San Diego CA||858-454-7393|
|Georges at the Cove||San Diego CA||858-454-4244|
|Trattoria I Trulli||Encinitas CA||760-943-6800|
Recipes that include Moro Blood Oranges. One is easiest, three is harder.
|Eating Out Loud||Moro Blood Orange 'Lemon' Bars|
|Eat the Love||Blood Orange Lemon Vanilla Infused Shaker Pie|
|Kitchenography||Fennel and Blood Orange Salad|
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