Originated from Italy, Moro owes its distinctive flesh colour and rind blush to the presence of anthocyanin, the same pigment that colours purple grapes.
Moro is also the earliest ripening of the blood oranges and is usually mature in January. The variety is only produced in Italy and California.
Moro half-blood oranges have a slightly sweet, floral fragrance and a sweet-tart taste with notes of cherries and raspberries.
This fruit pairs well with other citrus, with fresh herbs, soft cheese, seafood, spinach… Raw, you can add it to your yogurt as a complement or use it in fruit salads.
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