The Moro variety probably originates from a cultivar gemmary change of the pigmented group, originating on the Lentini territory (Syracuse) at the beginning of the century.
Smaller than Tarocco, with medium-thin peel and more intense nuances on one side of the fruit. It has ovoidal shape, its seedless flesh is juicy and it is intense red coloured and very rich in anthocyanins (antioxidant substances that are useful for some diseases prevention).
 
This fruit is available from December to March.