Moro: Alternate spelling for delicious in my dictionary

January 29, 2009 6:36 PM

What are my options for a reliable source of Blood Oranges?

My local grocery store just got in their first shipment of Moro oranges for the year last weekend. I'm not sure if they are more available in warmer areas of the country, but they ONLY have them for about a month or two in the dead of winter. I like them because they are a little smaller (to make a handy breakfast), plus they taste oh so much better and are easier to peel than the crap "Jumbo Navel" oranges we typically get around here. The reactions of other people trying to figure out WTF I am eating are also somewhat amusing.

So, are there any sources on the intertubes I should know about?
Preservation methods? (Although I'm not sure just making marmalade out of them is going be enough, maybe you can convince me?)

posted by ArgentCorvid to food & drink (3 comments total)

Even in warmer areas, blood oranges have a very short season. Enjoy them while you can! I sometimes buy a heap and juice them, then freeze the juice in ice cube trays and then have bags of juice cubes to use the rest of the year, but really they're just one of those things to savor and then long for the rest of the time till you get them again.
posted by judith at 6:59 PM on January 29

Aw, nuts. Well, I guess this will give me something to look forward to in the coldest part of the year.
posted by ArgentCorvid at 8:10 PM on January 29

You should be able to get California blood oranges from about December through April.
Its just a matter of convincing your local supermarket to buy them.
Also, you can buy them online here
posted by alkupe at 10:37 PM on January 29