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You are here: Home / Fruit / Hard Fruit / Citrus Fruit / Oranges / Bitter Oranges

Bitter Oranges

This page first published: Mar 15, 2004 · Updated: Jun 17, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Bitter oranges are not eaten raw; they are used for cooking and for flavour extracts. They are grown more for the flavour in their skins than for their juice.Varieties include Bergamot, Bigarde, Box-leaved, Curled-leaf, Chinotto, Seville, and Smooth Seville.

Substitutes

Equal portions of freshly-squeezed orange juice and freshly-squeezed lime juice.

History Notes

Bitter oranges originated as a hybrid between mandarin oranges and pummelos in China. Documented in China by 300 BC. Had reached Rome by 100 BC, and Japan by 100 AD.

Related entries

  • Bergamot Oranges
  • Curaçao Orange Peel
  • Seville Oranges

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