A popular bitter orange grown in the Mediterranean region. It has a thick, rough skin and an extremely tart, bitter flesh full of seeds. Because of its high acid content, the Seville is not an eating orange but (because of that same acidity) is extremely popular for making marmalades as well as liqueurs such as cointreau, curacao, grand marnier and triple sec. The Seville orange also finds its way into sauces and relishes, and is a particular favorite with duck because its acidity helps counteract the fatty flavor. The dried peel is often used for seasoning. See also orange.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Espresso-Hazelnut Cheesecakes with Orange Caramel Sauce
- Bittersweet Chocolate Marquise with Orange Creme Anglaise
- Burnt-Orange Panna Cotta
- Orange Roughy with Sweet and Hot Peppers and Manila Clams
- Oranges Simmered in Red Wine