To obtain the maximum amount of juice from the oranges (or any other citrus fruit), warm the fruit first by pouring over boiling water and leave to stand for five minutes. This is because these oranges are sour. While the fruit in itself is used for a variety of reasons, the peel is mostly discarded. Another use is for the juice is in cocktails and with roast duck in the traditional French meal duck a l’orange. Seville oranges also have a short season, which is from December to January. The unripe fruit, called narthangai, is commonly used in Southern Indian cuisine, and if you are a seasoned chef, you may have even used Seville Oranges in making a bigarade sauce for the French classic, Duck a l'orange. They are high in acidityand are not usually peeled to eat as a snack. In the Middle Ages, the use of oranges was mainly medicinal. Later, they started being used for perfumes, wines and flavourings, particularly sweets, and, since the 17th century (when sugar from Caribbean plantations became available in large quantities) the majority of bitter oranges were exported to England to make Seville Orange Marmalade. Sevilles are also used in making compotes as well as orange-flavored liqueurs. Seville Orange: Seville oranges are typically used in making marmalade, cocktails, salad dressings, and sometimes in cooking. The Seville orange tree is an existing fruit tree and the sour orange is used for cooking jams and marmalades and used as a substitute for lemons in marinades. Seville Orange. Among them, perhaps the most bitter one is the Citrus aurantium, also known as the bitter orange or Seville orange. True to its name, it is often said to be the most bitter oranges available and is the one used to make orange marmalade.
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