The Moro Blood orange is so called because of the color of its flesh which varies from red striped to completely dark red. The outer skin will often be blushed with a red color, especially at the basal end of the fruit. This is caused by a red pigment called zanthrophyll, which occurs naturally in some fruit and flowers. The blood orange group of oranges, that include several different varieties, is thought to originate in northern Africa. The blood orange is widely accepted in European countries but, compared to other fruit, only occasionally sold in the United States. The taste is reminiscent of raspberries and is often used by chefs to make bright ice dishes called sorbets.