What are bitter oranges?
Bitter oranges are the fruits of the bitter orange tree (Citrus × aurantium), also known as melangoloor Seville orange: an ancient hybrid between pomelo and mandarin from the Rutaceae family, cultivated in Sicily since Arab times. In Sicilian dialect they are called "aranci sarbaggi", wild oranges. They are recognized by their rough and irregular peel and their tart, bitter pulp rich in seeds: it is precisely this intensity that makes them irreplaceable in cooking.
When are bitter oranges available?
The bitter orange season runs from January to March. We harvest the fruits from our citrus grove only based on orders received and ship on Mondays and Tuesdays, so the box arrives within 48 hours without stops in warehouses over the weekend. If you want to make jam, order at the beginning of the season: this is when the peel and pulp are at their best.
Can bitter oranges be eaten?
Yes, bitter oranges are edible and not toxic, but they are not consumed as table fruit: the flavor is too tart and bitter. They are used almost exclusively cooked or processed— in jam, candied peels, liqueurs such as orange wine — or in juice, which is very refreshing and should be drunk as soon as it's prepared. It is the bitter fruit that makes the difference: the famous English orange marmaladeis prepared only with this variety.
Why choose organic for jam?
In bitter orange jam, the peel is eaten: this is why an untreated fruit is needed. Our bitter oranges are certified organic (Bioagricert controlled short supply chain), without waxes or post-harvest treatments, so the zest can be used whole in jams and candied fruits. A practical rule: many traditional recipes call for a sugar weight equal to that of the fruits, and the abundant seeds — rich in natural pectin — help the jam thicken without gelling agents. Also try our ready-made Seville bitter orange jam, produced with these same fruits.
What are the properties of bitter orange?
Like other Sicilian citrus fruits, bitter orange provides vitamin C and flavonoids; the peel is rich in essential oils, which have always been used by the food, cosmetic, and liqueur industries. It also contains synephrine, an alkaloid studied for its effects on metabolism: for this reason, concentrated bitter orange extracts (not the fruit in cooking) are not recommended during pregnancy, for children, and for those with cardiovascular problems. Used in jams, infusions, and juices, it is a safe ingredient in Mediterranean tradition.
How to use bitter oranges in cooking
The three classic uses are marmalade(the only one that can truly be called "marmalade" according to European regulations is citrus marmalade), candied peels, and liqueurslike orange bitters and flavored wine. Dried peel perfumes teas and desserts, while the juice replaces lemon on fish and salads. On our blogyou can find recipes with the quantities we use.
Frequently Asked Questions about Bitter Oranges
What is the difference between bitter orange and sweet orange?
They are different species: sweet orange is Citrus × sinensis, bitter orange is Citrus × aurantium. The bitter one has a rougher peel rich in essential oils, tart pulp with many seeds and more pectin: excellent for processing, not for eating fresh.
How many bitter oranges are needed for jam?
It depends on the recipe: as a reference, 1 kg of bitter oranges generally yields 2-3 jars of jam. Our boxes come in sizes designed for one or more home "batches."
Are wild oranges poisonous?
No. "Wild oranges" are the same as bitter oranges: they are not poisonous, just too tart for fresh consumption. Caution only applies to supplements based on concentrated bitter orange extract.
Where do your bitter oranges come from?
From our organic citrus grove in Francofonte, in the province of Syracuse: harvested to order, certified short supply chain, and shipped within 48 hours throughout Italy.
