Moro vs. Tarocco vs. Amoa 8 vs. Fragola

[martweb]

Despite the coloration being different in it's intensity there are differences in flavor. As I am not able to buy fruits of them I would like to know about the differences in taste.

[pagnr]

Moro can get very pigmented, purplish into the range of berry/chocolate type flavours.
I don't think Tarocco gets that pigmented but that could depend on growing conditions.

https://specialtyproduce.com/produce/Moro_Blood_Oranges_647.php
https://specialtyproduce.com/produce/tarocco_blood_oranges_2456.php

[martweb]

You are right about pigmentation, but I only want to discuss taste.

[Radoslav]

Tarocco on the left, Amoa on right. Red parts of both have raspberry flavour.

[martweb]

Thanks Radoslav, is the flavor intensity about the same?

[tedburn]

I can tell that Tarocco is the best orange for me, very tender flesh and very good balance of acid and sweetness, nearly none acid and very good taste.
For me far better than Navels. Amoa, I don' t know.

[Radoslav]

Thanks Radoslav, is the flavor intensity about the same?

Taste of Tarocco is more complex and, taste of Amoa degrades very quickly, so there is short time when taste is very good.

[martweb]

👍

[pagnr]

The pigmentation does affect the taste.
The more pigment the more it moves toward stronger flavours, less " orange" flavour.
A purple black pigmented Moro gets toward unsweetened dark chocolate flavours, raw beetroot flavours.
Less pigmented light blood taste closer to orange or Vaniglia.

Arnold Blood a seedling of Moro produces a crop of highly variable pigmented fruit, ranging thru the flavour / pigment spectrum on one tree.
https://www.google.com/search?q=arnold+blood&client=safari&rls=en&sxsrf=AJOqlzUhtJLRSEeQ3PcoKl6PLOFfZnmv4Q:1674333741451&source=lnms&tbm=isch&sa=X&ved=2ahUKEwj_5pOfw9n8AhUIyzgGHSGPCegQ_AUoAXoECAEQAw&biw=1641&bih=892&dpr=1#imgrc=YCtooDn44hvSaM