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Valencia Oranges

Florida Ruby Red Grapefruit

Valencia Oranges and Ruby Red Grapefruit

March 12, 2014
According to USDA regulations, no further shipments to CA, TX, LA, NV or AZ for the remainder of the 2013-14 Season.  Shipments to these states will resume in November 2014.

Seville "Sour" or "Bitter" Oranges
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Seville "Sour" or "Bitter" Oranges
Available: Nov-May
Attention!  Sevilles are not for eating like regular oranges!  They are sour and bitter, which is desirable for the recipes that call for them!

Seville Oranges are treasured worldwide for traditional English Bitter Orange Marmalade, the famed Mojo Criollo marinade for pork and chicken, and many other recipes.  Rarely available anywhere, Sevilles are yet another rare and unique citrus variety available from The Orange Shop.

Hint:  If you're a chef, you can process and freeze the oranges till you're ready to use them.

P.S.  True "Florida Crackers" used the Sour Oranges that grew wild in the woods for a little-known incredible delicacy, Sour Orange Pie!  See the recipe here......
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Gift Size 3/16 Bushel Seville Oranges - $24.95
1/4 Bushel Seville Oranges - $30.95
3/8 Bushel Seville Oranges - $37.95
1/2 Bushel Seville Oranges - $45.95
1 Bushel Seville Oranges Approx. 40 lbs - $64.95
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NOTE:  In Florida, Seville Oranges have a greenish peel color until mid January.  We don't manipulate the color since many chefs use the zest (outer peel) of the fruit.  These fruit are very juicy, perfectly suitable for any use, and will be just fine for marmalade.   A thin layer of the outer peel is the only part that is colored -- the flesh and juice are always yellow in color. Later in the season, the peel colors up to a yellow-orange, but the internal color and quality will be about the same. So, no need to delay your order on account of the peel color.
 Feature 7
** Here's an interesting recipe for English Bitter Orange Marmalade using Seville Oranges:
** Here's an easy recipe for Mojo Criollo Marinade/Sauce:
1 cup Seville/Sour Orange juice
1/2 cup extra virgin olive oil
Fresh parsley minced, about 2 tablespoons
3 to 6 garlic cloves, pressed and minced (depends on how garlicky you like it)
salt and petter to taste
Traditionally used to marinade pork and chicken.  The longer the better.  Great for kabobs.
If you want to use this as a dip, process in a food blender for a very fine sauce.

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