Believed to be of Sicilian ancestry. Fruit medium to medium-large, subglobose, round or obovoid; base somewhat furrowed; apex commonly flattened; areole faint or lacking; seeds few or none, but with chalazal spot purplish-red. Rind medium-thick, moderately adherent, and somewhat pebbled. Orange-colored at maturity with light pink blush or red streaks at advanced maturity. Flesh deeply pigmented (almost violet-red); juicy; flavor pleasant. Very early in maturity (earliest of the commercial blood oranges), but holds well on the tree and stores and ships well. A distinctive aroma develops with advanced maturity, but flavor deteriorates if held too long in storage and becomes objectionable to some. Tree of medium vigor and size, spreading and round-topped; very productive fruit (generally in clusters of three or more). Moro is distinctive in that pigmentation develops early and strongly in the flesh, ranging from medium to intense, whereas rind pigmentation may be lacking or at best only moderately developed. Thus, the Moro does not develop external pigmentation in the coastal area of southern California, where conditions are unfavorable to development of blood coloration, but almost always exhibits far more internal coloration than any other variety.