Moro is an early to mid season blood orange, generally the most pigmented of all the varieties, although this does depend on maturity and other factors. The fruit is small to medium sized, quite easy to peel, with a noticeable tang to the taste. The flavour cannot compete with the later maturing Tarocco orange, but it is widely appreciated for juicing and for culinary uses.
Origin: Moro is thought to be a sport of Sanguinello Moscata.
Grown in: Italy, particularly Sicily, Spain, California
Harvest & Availability:
Mid January to late February: from Sicily, Italy