12 Blood Oranges from California.
California Moro 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 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.
Juicy Fact. 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.
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.