Bitter Oranges

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 for Bitter Oranges

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

History Notes for Bitter Oranges

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.

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Also called:

Citrus aurantium (Scientific Name); Bitterorange, Pomeranzen (German); Arance amare, Cetrangoli (Italian); Naranja agria (Spanish); Pomum aurantium (Roman)

Other entries for: Bitter Oranges
Bergamot Oranges, Bitter Oranges, Curaçao Orange Peel, Seville Orange

Other entries for: Oranges
Blood Oranges, Frozen Orange Juice Concentrate, Jaffa Oranges, Mandarin Oranges, Navel Oranges, Orange Juice, Tangors, Valencia Oranges, Zest

Other entries for: Citrus Fruit
Buddha's Hands Citron, Citron, Grapefruit, Kumquats, Lemons, Limau, Limes, Pineapples, Pummelo, Tangelos, Yuzu

Other entries for: Hard Fruit
Apples, Apricots, Avocado, Chayote, Guava Fruit, Kiwis, Mangos, Maypop Fruit, Medlars, Melons, Nectarines, Papaya, Passion Fruit, Peaches, Pears, Persimmons, Plums, Pomegranates, Quinces, Red Sorrel, Rose Hips, Sapote, Star Fruit, True Service Fruit

Other entries for: Fruit
Bananas, Bletting, Candied Fruit, Dried Fruit, Drupes, Olives, Rhubarb, Soft Fruit