Blood Oranges Moro
FRESH BLOOD ORANGES, ORGANIC AND BIODYNAMIC
In Season: January through the end of May
We love our organic biodynamic blood oranges and you will too! The blood orange get its name from the blood red color of its juice, which is rich and delicious with overtones of fresh berries. But note, Mother Nature colors the skin and flesh of our blood oranges in shades ranging from orange to deep red. So while we can’t guarantee the hue of our blood oranges, we can assure you the taste is beyond compare. Blood oranges, botanically classified as Citrus × sinensis 'Blood orange', are easy to peel with few seeds. Our Beck Grove grown Moros and Taroccos begin fruiting in early January and generally continue through May. Peel and eat, toss slices into a salad, or check out our cookbook, "Jewels From My Grove" by our grove owner Helene Beck for more juicy ideas for blood oranges. We also fresh squeeze our blood oranges at the end of the season and freeze the fresh juice in half gallon (and larger) containers for year-round goodness. Click here for our blood orange juice.
STORING FRUIT: We defer to the experts at the University of California Davis when we recommend storing all of our fruit at room temperature (around 70 degrees fahrenheit) because refrigerator temperatures (usually 38-42 degrees) can damage them and/or prevent them from ripening to their best flavor and texture. Place produce in an open bowl or on a countertop out of direct sunlight to prevent produce from becoming too warm. Once cut or prepared, all fruits should be refrigerated promptly. Obviously, use all fruits and herbs within a few days since longer storage can result in loss of freshness and flavor.