These gnarly citrus fruits have just hit the market. Seville oranges are famous for their sour juice and bitter skin – an essential ingredient in any decent marmalade. But there is more to this fruit than spreading it on toast.

Seville Orange

Key Facts

Seville oranges (C. aurantia) have a very short season – just a few weeks from late December into mid January. They get their name from the Spanish city in Andalucia, where they still grow in profusion, but are also cultivated more widely in Spain. The harvest season in Spain actually starts in November, but the first imports don’t tend to hit the UK until a month or so later.

Uses in the Kitchen

Marmalade used to be made from quinces. The first British recipe to use bitter oranges dates from 1677, according to the wonderful book ‘The Land Where Lemons Grow’ by Helena Attlee. The skin of the fruit is highly aromatic. This can be grated as zest, such as in a riff on the Italian gremolata. Or dried then ground up and used as a spice. The bitter, complex juice has many uses in the kitchen. Try it in a vinaigrette or mayonnaise, for example, or mixed with lemon juice for a special lemon tart or posset.

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