Ripening Period: December – March Widespread in Syracuse in the 19th century, this variety has a much more intense flavor and a redder color than the others. Moro oranges are medium-sized, very sweet and juicy, almost seedless, very pigmented and are among the most suitable for juicing. Their characteristic coloring is due to the presence of anthocyanins, some of the most important flavonoids found in vegetables. According to a study published in the academic journal The Plant Cell, blood oranges develop the anthocyanins only under certain environmental conditions, needing the temperature range given by hot days and cold nights; in the absence of these climatic characteristics, the fruits would fail to produce the pigments and the oranges would end up resembling those of the blond variety.
Moro oranges possess excellent organoleptic qualities; in fact, being rich in flavonoids, they are an aid in fighting the signs of aging by promoting the reconstitution of collagen fibers. They are, in addition, very rich in water, potassium, calcium, phosphorus, sodium, vitamins A and C, and carotenoids. With a low caloric intake, they are great for creating juices that can help us against seasonal cold ailments and, last but not least, they are very rich in antioxidants! Here is a tasty recipe to enjoy during breakfast, accompanied by a nice glass of Moro blood orange juice:
BLOOD ORANGE DOUGHNUT
Ingredients:
-3eggs -150gsugar -170gbutter -60mlMoro Red Orange Juice -GratedRed Orange Peel -Flour00 200g -8gPowdered Baking Powder -1teaspoon Vanilla Extract
For the icing:
-50gIcing Sugar -1Red Moro Orange Sift the powders and melt the butter in a double boiler and then let it cool. Wash the oranges, grate their zest and squeeze them to obtain the juice. Turn the oven on static mode to 180°, butter and flour the mold. Beat the eggs with the sugar to a cream, add the cooled melted butter, vanilla, orange juice, grated zest, and incorporate the powders a little at a time until the mixture is smooth and lump-free. Pour the mixture into the mold and bake in a preheated oven at 180° for 35-40 minutes. For the glaze:Pour the sifted powdered sugar into a small saucepan and combine it with the orange juice, add the grated zest and put it on the stove. Stir until the sugar is completely dissolved and has reached the right consistency. Let cool and pour the resulting glaze over your bundt cake!
