Moro

Moro is a 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 and the often pigmented thin skin is quite easy to peel. The taste is sweet and fine, but usually with a noticeable tang. The flavour cannot compete with the later-maturing Tarocco orange, but it is widely appreciated for juicing and for culinary uses.

Moro is an early to mid-season orange.

Good Fruit Guide Rating: ***

Moro is a beautiful fruit with its pigmentation and its flavour will satisfy consumers who like a good tanginess in their oranges.

Red pigment, juicy, tangy

Names: Moro

Origin: Moro is thought to be a natural sport of Sanguinello Moscata.

Grown in: Italy, particularly Sicily; Spain; California.

Harvest & Availability:

• January:                 Italy
• February:               Italy
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Websites:

UC Riverside – Moro