Japanese Moro Blood Orange

Blood orange is a variety widely grown in the gastronomic countries of Italy and the Mediterranean Sea. As the name of “Blood” suggests, it is characterized by dark red flesh and can be roughly divided into two types (Tarokko and Moro). Moro season starts from February to March and their red color is due to the pigment component Anthocyanin, which is also contained in blueberries & cherries, etc., and has an antioxidant effect and fatigue recovery.

In Ehime prefecture, where the temperature is slightly lower than that of the Mediterranean Sea, blood oranges, which has a well-balanced sweetness and acidity, are cultivated by aging them on the trees for a longer period of time. When it comes to juicing, it is extremely delicious, and is popular all over the world. They are only produced in Ehime and Wakayama, hence the production volume is small and limited. 

Country of Origin: Ehime Prefecture, Japan

Nutrition facts: Great Source of A & C, Flavonoids, Phosphorous, Magnesium, Calcium and Fiber.

Health Benefits:
– Rich in antioxidants
– High in fiber that prevents constipation and toxin accumulation
– Prevents macular (eye muscle) degeneration in aging
– Protects against osteoporosis
– Reduces high cholesterol levels
– Lowers risk of cancers and chronic diseases