Blood orange "Moro" loose

Deep red flesh and a particularly distinctive taste characterize the Moro blood orange.

The bitter note is only very slight and quite pleasant compared to the Tarocco or Sanguinello blood orange varieties.

Due to its origin, the Moro orange is also called the Sicilian blood orange. The southernmost autonomous island region of Italy offers the ideal climate for this type of citrus fruit. The large temperature differences between day and night, combined with the extremely dry growing areas on the slopes of Mount Etna, cause anthocyanins to form in the pulp and peel - purely natural secondary plant substances that give the Moro blood orange its characteristic deep red color and are rich in vitamin C.

Storage recommendation

Mandarins and oranges stay fresh for several weeks when stored dry, cool and dark. Like most citrus fruits, they do not tolerate cold and should therefore not be stored in the refrigerator. It is best to store them in a fruit basket.