The Moro Blood Orange is the most dramatic and deeply colored of the blood oranges, offering a stunning visual and flavor experience. Its flesh ranges from marbled pink to a deep, almost purple-red, accompanied by a unique, complex flavor with berry notes and a hint of raspberry. A winter specialty that thrives in Bay Area‘s cooler periods.

• The most intensely pigmented blood orange, with flesh that can be a striking deep burgundy, magenta, or violet-red due to anthocyanins (powerful antioxidants).

• Flavor is complex and rich: sweeter than a standard orange, with distinct raspberry and wild berry notes, and a subtle, pleasant bitterness in the finish.

• A self-pollinating, evergreen tree that is productive and ornamental, with fruit that colors best after cool nights.

• Ripens in mid to late winter (January through March), with color and flavor deepening the longer it hangs on the tree.

• Flesh may contain a few seeds. Color development is enhanced by cool nighttime temperatures typical of Bay Area winters.

• A gourmet citrus for fresh eating, juicing (makes stunning red juice), salads, desserts, and cocktails.

Flavor Profile:

• Flavor: Unique blend of sweet orange, tart berry (raspberry/cranberry), and a subtle, wine-like complexity with a hint of bitterness.

• Texture: Juicy and tender, often with fewer segments than navels.

• Best Uses: A spectacular fresh-eating experience. Makes incredible vibrantly colored juice, sorbets, salad dressings, and gourmet dessert garnishes.