Moro Citrus sinensis (L.) Osbeck Pomerančovník
Belladonna Sanguigno, Dam Al Zaghoul, Moro Blood, Moro de Catania, Moro Nucelare 58-8D-1, Moro SG, Selezionato
'Moro' is an Italian blood-red cultivar that originates in Catania, Sicily. It is a form of 'Sanguinello Moscata' and belongs to the earliest and most delicious pigmented varieties there are.
'Moro' is a robust, prolific tree with a very wide crown and varying yields. It has especially attractive small or average (4,5-8cm), shape and size variable fruit that grows in clusters and weighs 170-210g. It has a small neck and navel. The rind is very soft, grainy, slightly pebbled and orange with a hint of pink (orange when fully ripe). The best colored fruit is usually located in the north-facing part of the tree. Its pulp is delicious, very juicy (up to 42%), quite soft with excellent aroma and red stripes (thanks to antokyan). It reaches the best colors in November (almost purple) and contains lots of acids by the time it is harvested. Riper fruit has moredelicious flavor and the pulp is usually divided into 10 segments with little or no seeds. It is slightly less tasty than 'Ruby' or 'Tarocco'. The fruit ripens in Sicily from September to January and the longer they stay on the tree after ripening, the sweeter and better is their flavor (if they hang too long on the tree, they start turning pale). It is odle for growing in winter gardens, flats... but it needs lower temperatures in winter to get the proper colors.