Blood orange
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This South African loose blood orange brings a pleasantly sweet flavor that is slightly tarter than a typical orange. It is great for baking, garnishing desserts, or adding a savory twist to fresh green salads, fish, and meat dishes. To preserve its best quality, store this citrus in a dry, cool place between 10 and 12 °C.
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Country of origin
Description
Moro blood orange
It is relatively recent and presumably of Sicilian origin. Its fruit is medium or medium-large, spherical, round or obovoid, with a slightly furrowed base and a generally flattened apex. It contains few or no seeds. Its skin is medium-thick, orange, with pale pink spots appearing upon ripening or red streaks at advanced maturity. Its flesh is deeply pigmented (almost violet-red), juicy, with a pleasant flavour. Its characteristic aroma becomes more intense as it ripens, but if stored for too long, its taste may change and lose its delicate quality. The tree is medium-sized but yields abundantly.
A distinctive feature of Moro is that pigmentation develops early and strongly in the flesh, from medium to intense, while the pigmentation of its skin may be absent or, at best, only moderately developed.
*The image is for illustrative purposes only.
Interesting fact
The flavour of the blood orange is sweetish, although more tart than that of a regular orange. Blood oranges are especially recommended for diabetics, as their consumption significantly increases the level of antioxidants in the blood, thereby reducing the amount of harmful substances.
Uses
You can use it to flavour or garnish sweet pastries and desserts, but it also adds a delicious, zesty taste to green salads, fish, and meat dishes alike.
Storage
Store in a cool, dry place between 10–12 °C.
Distributor
Kifli.hu Shop Korlátolt Felelősségű Társaság
1106 Budapest, Jászberényi út 45.
Product Information
The product information provided here is for preliminary guidance only; final information will be provided on the label of the received product.