Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Ruby (Moro) Orange Juice

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Ruby or Blood Orange
Ruby Orange Juice

Ruby orange has a barbaric sounding market name, but there is nothing barbaric in its taste. Sometimes oranges can be too tart, and tangerines can be too sweet. In ruby orange, the tart and the sweet come together to deliver a soul scintillating symphony. The rich maroon colored juice from this magnificent fruit commands cheers that would crescendo into a standing ovation with each sip.

This is my first time with ruby oranges. Cut and squeeze. Just plain juice. Sugar was not added or needed. Served it chilled for a greater taste. And, what a delight! Ruby orange will be a regular from now on at my home.

Ruby orange – History
Purchased at TJ’s

~ Indira

Posted by Indira©Copyrighted in Citrus Family,Fruits (Monday February 11, 2008 at 5:32 pm- permalink)
Comments (1)

The New Home of Mahanandi:

1 comment for Ruby (Moro) Orange Juice »

  1. Yup, the ruby orange juice is different from normal juice. Here the tart and the sweet come together to deliver a soul scintillating symphony. This could be the most tasty part of this recipe. The unique darkish flesh color is due to the presence of anthocyanins, a circle of relatives of antioxidant pigments not unusual to many flowers and fruit, but uncommon in citrus culmination. I use the equal method for the syrup on this blend of ruby-purple grapefruit, blood oranges and pomegranate, however I add a little little bit of port. It’s a stunning, clean dessert and it continues well for multiple days.

    Comment by essay service — April 25, 2018 @ 3:52 am

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