Blood Orange - Moro
A popular blood orange variety, citrus sinensis 'Moro' is
a medium-sized, evergreen tree prized for its medium to large, juicy oranges
with deep, wine-coloured flesh. Frequently borne in clusters, they are the most
intensely coloured of the blood oranges. Their colour is due to a pigment
(anthocyanin) not usually present in citrus but common in other red fruits and
flowers. The fruit is low seeded, with a soft flesh that can become dark red to
burgundy late in the season.
Blood Oranges are an unusual type of orange with
crimson-coloured flesh, with 'Moro' being the most highly coloured variety. The
distinctive colour develops when temperatures are low during the night, similar
to the Mediterranean region's autumn and winter. In addition to their delicious
orange flavour with a hint of raspberry, the fruits are a good source of
vitamin C and dietary fiber.
This fruits are pleasantly flavoured; it has a slightly
sweet, floral fragrance and a sweet-tart taste with notes of cherries and
raspberries. The fruit holds well on the tree, but develops an off-flavour if
held too long. Highly ornamental, the tree is of moderate vigour with a round
and somewhat spreading growth habit. This early season Italian variety is very
productive, its fruit usually ripening in winter to early spring. Valued for
their unique flavour, Moro oranges lend themselves to many culinary uses. Favoured
by chefs, they are the most common variety in the United States.
The colouration of the full and deep blood oranges is
associated with the development of anthocyanin pigments, whereas the pink and
red colouration of the light blood oranges is caused principally by the
carotenoid pigment lycopene. The conditions responsible for the development of
the blood colouration are not well understood and may differ somewhat for the
flesh and rind. Blood oranges have a high heat requirement but do not thrive in
hot and humid environments. A sufficiently big difference between a high day
temperature and a low enough night temperature especially towards the end of
the growing period seems to be important. Rind colour is deepest in fruit that
have grown partly shaded.
The 'Moro' is the most colourful of the blood oranges,
with a deep red flesh and a rind with a bright red blush. The flavour is
stronger and the aroma is more intense than a normal orange. This fruit has a
distinct, sweet flavour with a hint of raspberry. The 'Moro' variety is
believed to have originated at the beginning of the 19th century in the
citrus-growing area around Lentini (in the Province of Syracuse in Sicily) as a
bud mutation of the "Sanguinello Moscato". The 'Moro' is a "deep blood orange",
meaning that the flesh ranges from orange-veined with ruby coloration, to
vermilion, to vivid crimson, to nearly black.
Fluctuations in colour can be significant from one year to another.
This blood orange tree is of medium vigour and size,
spreading and round-topped; very productive fruit (generally in clusters of
three or more). Moro is distinctive in
that pigmentation develops early and strongly in the flesh, ranging from medium
to intense, whereas rind pigmentation may be lacking or at best only moderately
developed. Thus, the Moro does not
develop external pigmentation in the coastal area of southern California, where
conditions are unfavourable to development of blood coloration, but almost
always exhibits far more internal colouration than any other variety. This variety undoubtedly belongs to the deep
blood group.
Moro blood oranges are medium to large in size, averaging
5-8 centimeters in diameter, and are obovoid to globular in shape. The rind is
orange, kissed with red blush, and has a leathery texture, pebbled with
prominent oil glands. Underneath the surface of the rind, there is a
medium-thick pith that is white, spongy, and tightly adhered to the flesh. The
flesh ranges in colour from orange with red blush, to maroon, crimson, to a
saturated, almost black hue, depending on the climate that it is grown in. The
flesh is also soft, juicy, and nearly seedless, divided into 10-11 segments by
thin membranes. Moro blood oranges have a slightly sweet, floral fragrance and
a sweet-tart taste with notes of cherries and raspberries. The oranges with the
deepest pigmentation will exhibit more intense sweet berry notes characteristic
to blood oranges.
Moro blood oranges are both intensely flavoured and coloured,
adding a unique citrus flavour as well as visual appeal to a dish. They are
often used raw and can be sliced and mixed into parfaits, desserts, salads,
salsa, and garnished over seafood and poultry. Moro blood oranges also stand up
well in cooked applications and may be paired with sweet or savoury flavours.
The classic Maltaise sauce, a traditional hollandaise spiked with the zest and
juice of blood orange, pairs well with seafood and vegetables such as asparagus
and broccoli. Moro blood orange juice can also be served as a stand-alone
juice, used in cocktails with prosecco, cooked into syrups, sorbets,
marmalades, compotes, sauces, and vinaigrettes, or used to flavour cheesecake,
pound cake, or muffins.
Moro blood oranges pair well with meats such as duck,
poultry, pork, and seafood such as Mahi Mahi, other citrus, mint, tarragon,
soft cheeses, shallots, arugula, roasted beets, fennel, shallot, Dijon mustard,
Greek yogurt, honey, rolled oats, pistachios, sweetened coconut, mango,
cinnamon, avocado, ginger, lime, mint, and cilantro. They will keep up to one
week when stored at room temperature and up to two to three weeks when stored in
the refrigerator.
Moro tree grows up to 12-15 ft. tall and wide (360-450
cm). A full sun lover, this plant is easily grown in sandy, neutral or acidic,
well-drained soils. Needs water regularly but cannot stand flooding or
saturated soils. Thrives in warm climates, typically enjoying temperatures
between 55-85°F (12-29°C). Grow it indoors in a warm, sunny room and move it
outdoors in late spring to a sunny spot protected from wind. No pruning required. Generally disease free. Keep an eye out for
citrus red spider mite, glasshouse red spider mite, soft scale and fluted
scale, aphids, caterpillars and mealybugs under glass. Propagate by
semi-hardwood cuttings and grafting.
The rich taste and aroma of blood oranges have in a study
shown to have significantly higher amounts of vitamin C (up to 40%) and
antioxidants (up to 300%), such as flavonoids and anthocyanins, than regular
sweet oranges. This could have health benefits in the prevention and treatment
of several important diseases in many medical areas.
Utilize citrus trees in the landscape just like any
ornamental tree. Give enough space that light is available from all sides, away
from the shade of larger trees or buildings. A great plant for large patio
containers, where the fragrant flowers can be enjoyed and the fruit easily picked.
Can also be grown indoors, if space and
ample sunlight can be provided.
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