The Blood Orange Moro
Moro Oranges were brought to America in the 1930s by Italian immigrants, but it is only recently that the blood orange has flourished in western U. S. growing regions. The Moro variety is by far the most popular blood orange variety and it colors and thrives best in California’s sunny valleys. Moro oranges are available from December through May.
Moros are small to medium sized with a thin skin and few or no seeds. Slice open a Moro and you’ll see a dramatic and beautiful bright red to deep maroon interior. Take a bite and you’ll become a fan of the intense orange taste that hints of fresh raspberry. As nights get cooler, the Moro’s exterior blush intensifies.
All oranges contain carotene — that’s what makes them orange. Moros get their red color from high concentrations of a pigment called anthocyanin, a powerful antioxidant that neutralizes the effects of free radicals. Free radicals are the agents believed to be responsible for cancer, aging and other health ailments.
The intense flavor of Moro oranges is wonderful with roasted or grilled meat and poultry. Or, toss slices or segments into salads, salsas and chutneys.
No nutritional analysis has been specifically done for blood oranges that has been officially approved by a government agency. At this time the closest values would be those given for a regular orange, which is an excellent source of vitamin C and contains no fat, sodium or cholesterol.
Read More: Food Facts