Blood oranges are popular for eating out of hand, juice, and garnishes. Their sections can enliven any fruit mixture or salad. Blood orange sections are easily matched with savory or sweet dishes.
The Moro blood orange has a rich citrus flavor and a deep raspberry aftertaste. It is juicy but firm and has a seedless pulp. The Moro is a full-blood orange—meaning the flesh ranges from orange-veined with ruby coloration to vermilion to vivid crimson to nearly black. It is the most colorful of the blood oranges, and its flesh darkens as the season progresses.
The Moro is a small- to medium-sized citrus and its reddish-orange rind is thick with a medium-fine grain. It can be difficult to peel. The Moro is thought to have originated at the beginning of the nineteenth century in Sicily.
You will find blood oranges at the farm market from mid-winter through mid-spring.