Moro blood oranges are more intensely flavored when compared to Tarocco oranges. They offer a distinct sweet flesh with a vivid tart finish. The Moro’s blushed exterior hints to the beautiful deep crimson flesh hiding on the inside. Slice and toss with a few roasted beets and spicy arugula and pair with your favorite vinaigrette, or simply juice and add a splash of Prosecco for a refreshing citrus cocktail. Whatever way you use them, the Moro blood oranges are sure to be a new favorite.
The color of our blood oranges is caused by temperature fluctuations. The deep red color is caused by wide variations of temperatures. Even on the same tree individual fruit that is more exposed will often have a darker color than one protected by the leaves. As a result, our organic blood oranges are all unique in their coloration ranging from light red streaking to a deep red throughout.
Contents
- 3lbs = Approx. 8-12 Oranges
- 5lbs = Approx. 18-24 Oranges
- 10lbs = Approx. 40-48 Oranges
Details
Fruit: Blood Orange
Variety: Moro
Farm: Frog Hollow Farm
What Are They? The 'Moro' is the most colorful of the blood oranges, with a deep red flesh and a rind with a bright red blush. The flavor is stronger and the aroma is more intense than a normal orange. This fruit has a distinct, sweet flavor with a hint of raspberry. This orange is more bitter than the 'Tarocco' or the 'Sanguinello'. The 'Moro' variety is believed to have originated at the beginning of the 19th century in the citrus-growing area around Lentini (in the Province of Syracuse in Sicily) as a bud mutation of the "Sanguinello Moscato". The 'Moro' is a "deep blood orange", meaning that the flesh ranges from orange-veined with ruby coloration, to vermilion, to vivid crimson, to nearly black.
Origins/History: It was introduced to the United States in 1908 as S.P.I. #23028 by the agricultural explorer Frank Nicholas Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China. The Meyer lemon is commonly grown in China in garden pots as an ornamental tree. It became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Chez Panisse during the rise of California Cuisine starting in the 1970s. Popularity further climbed when Martha Stewart began featuring them in her recipes
Nutritional Value: Blood oranges' red pigment anthocyanin is an antioxidant. Blood oranges are a source of vitamin C like all citrus fruits. Oranges can also be a valuable source of folate, calcium, and thiamine.
How to cut/peel: Blood orange can be difficult to peel by hand. With a sharp knife, follow the outer perimeter of the citrus to cut off the skin and the thin layer of pith in strips until the skin is removed from the entire citrus.
Serving Suggestions: Eaten out of hand, in salads, desserts, juices and savory applications.
