For many years, the leading variety of Sicilian blood orange was the sanguinello, typically round and medium-size, its flesh lightly streaked with red. A relative is the sanguinello moscato, perhaps named for the flyspecks of color in its flesh (_mosca _meaning fly in Italian). Both mature late, from mid-February through April. The tarocco—which often has a neck, like a minneola tangelo—appeared at the turn of the century. Today, as the favorite variety in Sicily, it is hailed as the supreme arancia di tavola, or table orange. Medium to large in size, with a relatively loose peel, tender flesh, and a rich but delicate flavor, the tarocco, harvested from January to May, now represents 65 percent of Italian blood orange production. The moro, the most recently developed variety, is highly prized for its reddish rind and dark, juicy flesh. And because it has the earliest growing season, from December to February, and is particularly dramatic and rich in color, this orange has become a popular one for export. In Italy itself, however, the moro remains the primary source for making thick, tangy, dark-hued juice.