Moro Blood Oranges
Inventory, 15 lbs : 16.57
This item was last sold on : 03/27/24
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.
Kinme Omakase | San Diego CA | 619-231-0700 |
Admirals Experience | San Diego CA | 619-800-3860 |
Wonderland Ocean Pub | San Diego CA | 619-255-3358 |
La Costa Glen North | Carlsbad CA | 760-704-1436 |
Little Frenchie (Bar) | Coronado CA | 619-522-6890 |
The Handmade Chef Meal Prep Co. | San Diego CA | 619-368-3705 |
Bellamy's Restaurant | Escondido CA | 760-747-5000 |
Belmont Park Entertainment | San Diego CA | 858-228-9283 |
Patisserie Melanie | San Diego CA | 619-677-2132 |
Cardellino | San Diego CA | 619-722-3398 |
Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
Barrio Star | San Diego CA | 619-501-7827 |
Bar Same Same (Bar) | Carlsbad CA | 760-470-9143 |
Hilton Harbor Island | San Diego CA | 619-291-6700 |
Kingfisher | San Diego CA | 619-861-8074 |
Harvest Kitchen (Corp Lunch) | San Marcos CA | 619-709-0938 |
Hash House A Go Go | San Diego CA | 951-764-0605 |
Crown Point Catering | San Diego CA | 619-223-1211 |
One Door North | San Diego CA | 858-232-4220 |
La Costa Resort & Spa Pastry | Carlsbad CA | 760-431-8455 |
Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
Javier Plascencia | Bonita CA | 619-295-3172 |
Venissimo Cheese Hillcrest | San Diego CA | 619-491-0708 |
JRDN Restaurant | San Diego CA | 858-270-5736 |
Moniker Coffee Company (Bar) | San Diego CA | 916-945-6721 |
El Agave Restaurant & Tequileria | San Diego CA | 619-220-0692 |
Georges at the Cove | San Diego CA | 858-454-4244 |
US Grant Hotel Main | San Diego CA | 619-232-3121 |
Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
Seneca | San Diego CA | 619-588-2411 |
The Seabird Resort | Oceanside CA | 951-704-9703 |
The Wild Thyme Company | San Diego CA | 858-527-0226 |
Bar Ella | San Diego CA | 858-808-2286 |
The Holding Company | San Diego CA | 619-341-5898 |
Giaola | Carlsbad CA | 858-266-9303 |
Herb & Wood | San Diego CA | 520-205-1288 |
Monarch School (Nutrition Lab) | San Diego CA | 619-804-1766 |
UCSD Revelle Catering | La Jolla CA | (858) 822-1208 |
Fishery | San Diego CA | 858-272-9985 |
Gelato 101 | Encinitas CA | 760-487-5272 |
Bayhill Tavern | San Diego CA | 858-288-6923 |
Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
Harvest Kitchen | Vista CA | 619-709-0938 |
Monarch (Bar) | Del Mar CA | 619-308-6500 |
The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
Top of the Market | San Diego CA | 619-234-4867 |
Madam Bonnies - Bar | San Diego CA | 619-432-1383 |
Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
Baja Cavi | Lomas de Valle Verde 22810 | 619-295-3172 |
Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
La Dona (Bar) | San Diego CA | 858-352-8134 |
Wolf In the Woods | San Diego CA | 619-851-7275 |
Dija Mara 2021 | Oceanside CA | 760-231-5376 |
Izakaya Maize/Rabih Sus | La Mesa CA | 619-395-6383 |
Shelter / Saloon | Encinitas CA | 858-382-4047 |
Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
Urban Kitchen Catering | San Diego CA | 619-276-8803 |
Venissimo Cheese Del Mar | Del Mar CA | 858-847-9616 |
Madison | San Diego CA | 619-822-3465 |
Ju-Ichi | San Diego CA | 619-800-2203 |
Coast Catering | Escondido CA | 619-295-3173 |
US Grant Hotel Grill | San Diego CA | 619-232-3121 |
Park Commons - ARE | San Diego CA | 619-295-3172 |
Lafayette Hotel - Quixote | San Diego CA | 619-296-2101 |
Mister A's Pastry | San Diego CA | 619-239-1377 |
Jake's Del Mar | Del Mar CA | 858-755-2002 |
Half Door Brewing | San Diego CA | 619-655-7459 |
Pacific Terrace Hotel | San Diego CA | 858-581-3500 |
Mister A's Bar | San Diego CA | 619-239-1377 |
Berry Good Food Foundation | La Jolla CA | 619-666-1633 |
Manchester Grand Hyatt Sallys | San Diego CA | 619-232-1234 |
Barbusa | San Diego CA | 619-297-6333 |
Town & Country San Diego | San Diego CA | 619-291-7131 |
Boujiemana | San Diego CA | 415-710-0510 |
Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
Revolution Roasters | Oceanside CA | 760-330-6827 |
Le Papagayo (Encinitas) Bar | Encinitas CA | 760-944-8252 |
Hotel Indigo | San Diego CA | 619-295-3172 |
Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
Scrimshaw Coffee | San Diego CA | 951-663-2207 |
Catania La Jolla | La Jolla CA | 858-551-5105 |
Cliffhanger Cafe Menu | San Diego CA | 858-452-9858 |
Cody's La Jolla | La Jolla CA | 858-459-0040 |
Wormwood | San Diego CA | 619-573-0289 |
Lauberge Del Mar | Del Mar CA | 858-259-1515 |
Parisien Gourmandises | La Jolla CA | 858-352-6552 |
Mister A's | San Diego CA | 619-239-1377 |
Poseidon on the Beach | Del Mar CA | 858-755-9345 |
Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
Shootz Fish X Beer (Carlsbad) | Carlsbad CA | 760-450-8070 |
Meraki | San Diego CA | 833-921-7180 |
Black Radish | San Diego CA | 619-775-7412 |
Storyhouse Spirits | San Diego CA | 801-949-5955 |
Bleu Boheme | San Diego CA | 619-255-4167 |
San Diego Yacht Club | San Diego CA | 619-758-6334 |
OB Noodle House & Sake Bar | San Diego CA | 619-450-6868 |
La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
Nobu | San Diego CA | 619-814-4124 |
Coco Maya by Miss Bs | San Diego CA | 858-245-3780 |
Saiko Sushi-North Park | San Diego CA | 619-886-6656 |
Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
Little Lion | San Diego CA | 619-519-4079 |
Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
Storyhouse Spirits Bar | San Diego CA | 801-949-5955 |
Artifact at Mingei | San Diego CA | 619-846-2164 |
Stone Brewing-Liberty Station | San Diego CA | 619-269-2100 |
University Club | San Diego CA | 619-234-5200 |
You & Yours Distilling Co. | San Diego CA | 214-693-6619 |
Recipe Ideas
Recipes that include Moro Blood Oranges. One is easiest, three is harder.