All You Need to Know About Moro Blood Oranges

The holiday season is often referred to as the ‘most wonderful time of year.’ But is this because of the holidays or because it’s the start of California citrus supplies? We’d argue that it’s the latter. Citrus brings joy, flavor, and an extra zing to the day-to-day of the holiday season. C’mon, who doesn’t enjoy a juicy wedge of in season citrus?

The California citrus season features a line of delectable varieties. From lemons like meyer and standard, to orange varieties like navels and cara caras, there’s a lot to look forward to. In this blog, we’ll be focusing on one variety in particular: moro blood oranges.

What are Moro Blood Oranges?

While all blood orange varieties originated in Italy, not all are strictly grown in Italy. The moro blood orange is the most common blood orange in US markets, and is most exclusively grown in the state of California, though Texas, Arizona, and Florida are following suit. Australia supplies off shore product a few months prior to the start of domestically grown fruit.

The moro blood orange is medium to medium-large, and round. Its rind is bright orange and typically tinted with a red hue. The flesh is always a deep crimson color, and nearly seedless. It is sweet and tart with a prominent berry-like flavor, most often compared to that of a raspberry.

What do Moro Blood Oranges taste like?

Moro blood oranges are sweet yet tart. They are believed to have a flavor reminiscent of raspberries.

How to Store Moro Blood Oranges

Moro blood oranges should be stored between 45-50°F with a relative humidity of 85-90%. To prevent chilling injury, do not store the oranges below 38°F. The fruit produces low amounts of ethylene store the oranges in a well-ventilated area, away from ethylene producing fruits and ripening rooms.

Professional Uses of Moro Blood Oranges

Delightful when eaten out of hand, moro blood oranges are also squeezed for fresh blood orange juice, incorporated into seasonal cocktails, turned into jams or chutneys, sliced and laid atop pound cakes, cut into supremes and tossed into salads, or juiced and zested into risottos.