The Wonderful World of Bitter Oranges

The origin of bitter oranges

Bitter oranges originate from Southeast Asia and were cultivated in China and India thousands of years ago. From there, they spread over time to the Mediterranean and other regions of the world. For a long time, they were considered an exotic rarity until they eventually became increasingly popular in Europe.

Interestingly, bitter oranges are not related to the sweet oranges we so commonly find in our supermarkets today. Instead, they belong to the genus Pomerol, which in turn belongs to the citrus family. Their characteristic bitter taste clearly distinguishes them from their sweet relatives.

Diverse possible uses

Although bitter oranges aren't necessarily suitable for direct consumption due to their intense aroma, they offer a variety of uses in the kitchen. They're particularly popular in jam making, as they add a wonderful flavor to the preserves. They're also frequently used in liqueurs, teas, and spice blends.

Bitter oranges are also a true all-rounder in the kitchen. Their peel is an excellent seasoning for roasts, soups, or desserts. The pulp, meanwhile, is perfect for juices, smoothies, or even salads. And did you know that you can also make delicious teas from the leaves and blossoms of the bitter orange?

Classic bitter orange marmalade (Seville Orange Marmalade)

Ingredients (for approx. 4–5 glasses of 250 ml each)

• 1 kg bitter oranges
• 1–2 lemons (alternatively, if you want more acid)
• Approx. 1.5–2 liters of water
• 1–1.2 kg sugar (depending on taste and desired sweetness)

preparation

1. Prepare oranges
   • Wash the oranges with hot water.
   • Using a vegetable peeler or knife, remove a thin layer of the colored outer skin (zest) and cut into fine strips. (If possible, avoid the bitter white part.)
   • Remove the remaining peel and white pith from the oranges.
   • Collect the pulp and any juice, set aside the seeds (they contain pectin).
2. soaking
   • Place the peel strips, pulp, squeezed lemons (if using), pips and water together in a large pot.
   • If necessary, place the seeds in a small tea bag or tea infuser so that they can be easily removed later.
   • Let it soak overnight (or at least 6 hours). This helps dissolve the natural pectin.
3. Cook
   • The next day, bring the mixture to a boil and simmer for about 1 hour until the shells are soft and the liquid has reduced significantly.
   • Remove seeds (or tea bags if necessary).
4. Add sugar
   • Gradually stir in the sugar.
   • Continue simmering until the sugar has dissolved. Boil gently for about 10–15 minutes, until the jam thickens (test for setting).
5. Filling
   • Pour hot jam into sterilized jars, seal immediately and turn upside down for a few minutes.
   • Then turn over and let cool.

Tip : The bitterness can be adjusted to personal preference by using more or less white skin. Traditionally, however, the jam is deliberately more tart.

Health benefits

In addition to their diverse culinary uses, bitter oranges also offer several health benefits. They are rich in vitamin C, fiber, and phytochemicals such as flavonoids. These compounds can have a positive effect on our immune system, digestion, and even heart health.

In addition, bitter oranges contain essential oils that have antibacterial and anti-inflammatory properties. Therefore, they are also used in naturopathy to treat respiratory diseases, digestive problems, and skin irritations.

Conclusion: Discover the diversity of bitter oranges

Whether in jams, liqueurs, or as a spice, bitter oranges are true all-rounders in the kitchen. And thanks to their unique flavor and health benefits, they're worth getting to know better.

At Obstwelt, you'll find a wide selection of high-quality bitter oranges and other exotic fruits. Let our staff advise you and discover the variety of these special citrus fruits. I'm sure you'll be amazed!