It is Citrus season, and we are seeing citrus fruits at their very best. There was some concern late last year that due to weather events down south that it may affect both pricing and quality of the citrus crops this year. So far, so good.
One of the citrus fruits that is often overlooked except by those who know the beauty of a good marmalade (and good gin!)……Seville Oranges! Seville Oranges aren’t good fresh eating oranges. They have tons (and tons!) of pits, and they are very sour and bitter. However, they are your best choice for baking and preserving.
If you have never tried Seville Orange Marmalade, it just might become your favorite. Given that Seville oranges are so high in pectin, and that you normally use the entire orange, it’s probably one of the easiest to make as well. Try this recipe from Pastry Chef and cookbook author, David Lebovitz.
If you are a fan of Lemon Meringue Pie, this Seville Orange Meringue Pie is an incredible switch up from your “norm”. The recipe calls for Caster Sugar. Also known as “superfine” sugar, castor sugar’s texture is somewhere between a granulated sugar and a confectioners sugar.
Finally, this Spanish Orange and Almond Cake is always a hit! It also uses the entire orange, and also calls for Caster Sugar (see above).
Some bonus Seville orange stuff: Try them in place of lemons! They are delicious with white fish, and you can use them to make an incredible vinaigrette.