Moro Blood Oranges
Inventory, 15 lbs : 9.63
This item was last sold on : 10/10/24
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.
| Pali Wine Company | San Diego CA | 310-893-0038 |
| Sugar Bear Enterprises | San Diego CA | 925-383-3623 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| El Agave Restaurant & Tequileria | San Diego CA | 619-220-0692 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Half Door Brewing | San Diego CA | 619-655-7459 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Cliffhanger Cafe Menu | San Diego CA | 858-452-9858 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Bella Beverage Catering & Events | San Diego CA | 619-501-5577 |
| Avant | San Diego CA | 858-675-8505 |
| Town & Country San Diego | San Diego CA | 619-291-7131 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Pizzeria Luigi | San Diego CA | 610-539-7025 |
| Marriott Marina Kitchen | San Diego CA | 1-619-234-1500 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Boujiemana | San Diego CA | 415-710-0510 |
| Venissimo Cheese Hillcrest | San Diego CA | 619-491-0708 |
| Seneca Bar | San Diego CA | 619-588-2411 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| The Corner Drafthouse | San Diego CA | 619-255-2631 |
| Animae | San Diego CA | 619-925-7908 |
| Savory Moment (1) | El Cajon CA | 619-633-8863 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Nobu | San Diego CA | 619-814-4124 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Barrio Star | San Diego CA | 619-501-7827 |
| Revolution Roasters | Oceanside CA | 760-330-6827 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Adobo House | San Diego CA | 619-990-8340 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Therapie | San Diego CA | 858-201-7551 |
| Shelter / Saloon | Encinitas CA | 858-382-4047 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Salvatore's | San Diego CA | 619-544-1865 |
| Communal Coffee | San Diego CA | 619-305-9525 |
| Coco Maya by Miss Bs - Bar | San Diego CA | 858-245-3780 |
| Madi | San Diego CA | 320-491-1217 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Manchester Grand Hyatt Sallys | San Diego CA | 619-232-1234 |
| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
| Bar Same Same (Bar) | Carlsbad CA | 760-470-9143 |
| La Dona (Bar) | San Diego CA | 858-352-8134 |
| Patisserie Melanie | San Diego CA | 619-677-2132 |
| Mission Bay Beach Club | San Diego CA | 858-201-7551 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| University Club | San Diego CA | 619-234-5200 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| Campo Gourmet | San Diego | 619-719-6924 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| El Sueno | San Diego CA | 619-972-6286 |
| Catania La Jolla | La Jolla CA | 858-551-5105 |
| Fresh Sushi Catering | Carlsbad CA | 858-344-7098 |
| Chef Jenn | Solana Beach CA | 858-212-9054 |
| Black Radish | San Diego CA | 619-775-7412 |
| Golden Door Bakery | San Marcos CA | 760-761-4142 |
| Del Road Food Hall Bar | San Diego CA | 619-269-7187 |
| Gravity Heights Mission Valley - Bar | San Diego CA | 619-384-5993 |
| Valley View Casino & Hotel (Black&Blue) | Valley Center CA | 760-291-5500 |
| Bayhill Tavern | San Diego CA | 858-288-6923 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Monarch (Bar) | Del Mar CA | 619-308-6500 |
| Moniker Coffee Company (Bar) | San Diego CA | 916-945-6721 |
| Little Frenchie (Bar) | Coronado CA | 619-522-6890 |
| Inn at Rancho Santa Fe (Bar) | Rancho Santa Fe CA | 858-381-8289 |
| The Pearl Hotel Bar | San Diego CA | 877-732-7573 |
| Cardellino (Bar) | San Diego CA | 619-722-3398 |
Recipe Ideas
Recipes that include Moro Blood Oranges. One
is easiest, three is harder.