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Home > Seville "Sour" Oranges
Pre-Order Now for 2015-16 Season. Shipments begin in November!

Seville "Sour" or "Bitter" Oranges
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Seville "Sour" or "Bitter" Oranges
November - March

Attention!  Sevilles are not for eating like regular oranges!
  They are sour and bitter, which is desirable for the recipes that call for themThe peel color starts out greenish in the beginning of the season and gradually turns pale yellow, but don't fear -- they're just as good in November as in March for every cooking and baking recipe.

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:  For a year round supply, 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......

See a great Blog post from one of our customers on making Seville Orange Marmalade here....

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Gift Size 1 Tray Seville Oranges - $29.99
2 Trays Seville Oranges - $45.99
3 Trays Seville Oranges - $63.99
4 Trays Seville Oranges - $71.99
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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.
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** 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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