The Moro Oranges, typical red flesh of Eastern Sicily.

The "Moro" oranges have a sweet taste, with a slight touch asprigno. They are of spherical and ovoid shape. The pulp is free from seeds. Suitable for the meal, but especially for juice, with a juice yield of over 30%.

Production: January - February - March - April

FEATURES:

MORO

Shape: glossy or ovoid;     Peel color: orange with more intense shades on one side of the fruit;     Flesh color: all red vinous with advanced maturation;     Caliber: minimum 10 (diameter 60/68 mm);     Sliced ​​in juice: minimum 40, determined by juicer with birch; Total soluble solids content in the juice: minimum 10, expressed in Brix grades;     Maturation ratio: minimum 6.5, determined as Brix / acid ratio, expressing the acids as anhydrous citric acid. May be tolerated the ratio of 5.5 for the fruits harvested in December;