Produce Briefs...
Currant Red Berries
Red currants are tart but can be eaten fresh, cooked or dried. Add fresh red currants to cornmeal pancake batter or cook currants with sugar and water until the mixture has thickened and use as a syrup.
Brussels Sprouts
Brussels sprouts are members if the Brassica family and therefor kin to broccoli and cabbage. They do, indeed, resemble miniature cabbage. They are hardy and slow growing winter vegetable.
Seasons/Availability
Moro blood orange season ranges from December to May.
Current Facts
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.
Description/Taste
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.
Applications
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.
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. 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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
the other 4...
Recipe Ideas
Recipes that include Moro Blood Oranges. One
is easiest, three is harder.
Moro blood orange season ranges from December to May.
Current Facts
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.
Description/Taste
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.
Applications
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.
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. 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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Cowboy Star | San Diego CA | 619-450-5880 |
| Trattoria I Trulli | Encinitas CA | 760-943-6800 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Parioli Italian Bistro | San Diego CA | 619-755-2525 |
| Urban Solace | San Diego CA | 619-295-6464 |
| Red Light District Bar | San Diego CA | 619-255-2800 |
| Delicia's | Rancho Santa Fe CA | 858-756-8000 |
| Fish 101 | Encinitas CA | 415-308-5572 |
| Fishery | San Diego CA | 858-272-9985 |
| La Villa | San Diego CA | 619 255 5544 |
| Whisknladle | San Diego CA | 858-551-7575 |
| Prepkitchen Little Italy | San Diego CA | 619-247-0394 |
| Finch's Wine Bar & Bistro | La Jolla CA | 858-456-4056 |
| Market Restaurant and Bar | Del Mar CA | 858-523-0007 |
| Red Light District | San Diego CA | 619-255-2800 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Paradise Point Resort Baleen | San Diego CA | 858-490-6363 |
| Tractor Room | San Diego CA | 619-543-1007 |
| Flavor Del Mar | Del Mar CA | 858-755-3663 |
| Jayne's Gastropub | San Diego CA | 619-925-5703 |
| Zel's Del Mar | Del Mar CA | 858-755-0076 |
| Bertrand at Mr A's | San Diego CA | 619-239-1377 |
| J six | San Diego CA | 619-531-8744 |
| Roy's La Jolla | San Diego CA | 858-455-1616 |
Recipe Ideas
Recipes that include Moro Blood Oranges. One
is easiest, three is harder.
