The blood orange tree is an evergreen flowering tree, 9–10 m high with large spines on branches. Leaves are green and emit a strong characteristic citrus odor due to the presence of copious oil. As with many other plants, flowering occurs in spring. Orange flowers, called “le zagare”, are white and characterized by a pleasant smell, they are in fact used in the perfume industry or in honey production. The fruit looks like a round berry with a very thick and rough orange peel with pulp ranging from orange to red, according to the variety.

Oranges usually ripen 6 to 12 months after flowering and can be harvested within 2-3 months before they overripe. However, the precise timing for harvesting depends on the variety and the local growing conditions. Moreover, oranges are traditionally hand-picked, with a combined twist and pull motion of the wrist. Alternatively, some growers opt for scissors or shears to cut off the stem. This method is very common when harvesting fruit with a delicate, thin peel. Primarily cultivated in Italy, these Italian varieties have been propagated to other regions with suitable climates for their growth. The main Italian blood orange varieties, which pulps and sometimes peels are rich in anthocyanin pigments, include Sanguinello, Moro, and more recently, Tarocco.

Moro is highly valued for its intense pigmentation. Indeed, the peel is sometimes completely red, while the pulp ranges from burgundy to deep purple. Maturing in the first months of the season, from December to March, Moro enjoys popularity in international markets thanks to its striking coloration. However, it is relatively tart, and in Italy, it finds its primary usage in producing rich and dark-colored juice.