These tarter-than-tart oranges from the southern Spanish province of Seville have long been prized for making top-notch marmalade.
Seville oranges are sold in the last three weeks of January.
Bitter (Seville) oranges are classically used in cooking, not just in marmalade but also in dishes such as Duck à l’orange. Every bit of the fruit can be used in cooking. Finely pare strips of aromatic zest from Seville oranges and dry in a cool oven, then use to flavour stews and stir-fries. Replace lemon juice with Seville orange juice in savoury marinades, butters and sauces. Or wrap Seville orange pips and pith in muslin and use to add extra pectin to jellies and jams.
Article by Sybil Kapoor