Moro oranges, commonly known as “Blood Oranges,” are available from January through mid April. Moros are small to medium sized with a thin skin and few or no seeds. Slice open a Moro and you’ll see how they get their name: the cross sections are a dramatic and beautiful bright red to deep maroon color. Take a bite and you’ll become a fan of the intense orange taste with hints of fresh raspberry.
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, which are the agents believed to be responsible for cancer, aging and other health ailments.
Moro Orange Tips
- Enjoy Moros out of hand, use them for an interesting juice or showcase their jewel-like color in recipes.
- Toss slices or segments into salads, salsas and chutneys.
- The intense flavor of Moro oranges is wonderful with roasted or grilled meat and poultry.
- Melt a couple of tablespoons of orange marmalade in the microwave and tumble in one peeled, diced Moro orange for a quick and exotic sauce.
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