Bitter Oranges

The oldest citrus fruit to arrive in Europe: the undisputed queen of homemade jams and great signature liqueurs.

Thick skin, intense pulp, unmistakable aroma: the winter fruit that tells the story of eight centuries of Mediterranean tradition.

Bitter Oranges: Authenticity and Artisanal Flavor

Le Bitter Oranges They are a traditional citrus fruit of the Mediterranean basin entirely different from common sweet oranges table: in fact they belong to an autonomous botanical species, the Citrus aurantium (while the sweet orange is the Citrus), and are distinguished by the thick, grainy skin by color intense orange, for the extraordinarily aromatic perfume of the essential oils contained in the peel, and for the characteristic bitter taste of the pulp, which makes them unsuitable for fresh consumption as table fruit but irreplaceable in the kitchen and in pastry making. Bitter Oranges are in fact the raw material par excellence of a vast range of traditional preparations: from the very famous bitter orange marmalade to the English (“marmalade”, word from which the Italian name of the preparation comes) to the great signature liqueurs of Europe (Cointreau, Grand Marnier, Curaçao, Triple Sec), fromneroli essential oil distilled from flowers — one of the most precious perfumes of international perfumery — up to traditional cuisine such as the famous duck with orange French (which originally used the bitter orange, not the sweet one). Fruit winter par excellence, the Bitter Oranges reach full maturity between November and March, giving the coldest months of the year their load of vitamin C, antioxidant polyphenols and pectin in abundance—this last technical reason why bitter orange marmalade gels naturally without the need for added thickeners. A savory fruit with a rich history awaiting expert hands to unleash its full potential.

The roots of Bitter Oranges lie in the Arab routes of the medieval Mediterranean.

Le Bitter Oranges they have Asian origins — Northern India and Southern China — and they were the first citrus fruit to be brought to Europe, well before the sweet orange. They were the Arabi, during their great Mediterranean expansion of the 9th-11th centuries, to introduce the cultivation of bitter orange in the Mediterranean basin: in Sicilia through theEmirate of Palermoin Southern Spain through theAl-Andalus caliphate (Seville, Cordoba, Granada). For over four centuries, the bitter orange was the only known orange in Europe: the “orange apple” in medieval Italian texts it is almost always the bitter orange, not the sweet one. It was only in 15th-16th century, with the great voyages of exploration, which the Portuguese navigators introduced thesweet orange coming from China - it is no coincidence that even today in many Italian dialects (Sicilian, Neapolitan, ancient Roman) the sweet orange is called "Portugal" o “portuallo”, in honor of the Lusitanians who brought it. Sicilia became the great Italian centre for the cultivation of bitter oranges: Palermo, Catania, Acireale, Syracuse developed specific gastronomic traditions linked to this citrus fruit over the centuries. Even the Calabria (Reggio, Rosarno) and the Puglia developed significant crops. In England, the Seville bitter orange marmalade became one of the most important cities in the 18th century national gastronomic symbols of British culture — the famous “Seville marmalade” still served today on British breakfast tables and even immortalised in children's literature (the bear Paddington (He is notoriously fond of bitter orange marmalade.) A Mediterranean story that spans languages, cultures, and cuisines, reminding us that every food is always a small legacy of millennial exchanges.

Choosing Bitter Oranges means choosing vitamin C, pectin and Mediterranean polyphenols

Bitter Oranges offer a nutritional profile of very high interest, partly similar to that of sweet oranges but with some distinguishing featuresThey are very rich in Vitamin C (ascorbic acid) — particularly valuable in the winter months for supporting the immune system, for its general antioxidant properties and for collagen synthesis — and Vitamin A (in the form of beta-carotene), B vitamins (B1, B6, folates), Potassium, Calcium e Magnesium. The most distinctive nutritional characteristic, however, is thevery high pectin content, especially concentrated in the thick skin and in internal white part (the albedo): pectin is a soluble fiber with recognized properties prebiotics on the intestinal microbiota, capable of modulate fat absorption at a digestive level (it helps control cholesterol) and promotes the sense of satiety. Pectin is also the natural gelling agent of the jam: it is thanks to this substance that the bitter orange jam thickens naturally during cooking without any need for added thickeners - a technical-culinary fact of great value. Bitter oranges also provide antioxidant polyphenols in large quantities: hesperidin, naringin, neohesperidin, sinensetin They are all flavonoids characteristic of bitter citrus fruits, with recognized beneficial effects on cardiovascular health, cellular protection from free radicals and chronic inflammation. limonoids contained in the peel (in particular the limonina, responsible for the bitter taste) are the subject of increasing scientific attention for their potential properties anticancerThey bring essential aromatic oils in the peel (with calming, digestive, and natural antimicrobial effects). Very low in calories (~40 kcal per 100 g of fresh fruit), making them ideal for light diets. Vegan, gluten free, lactose-free, no known food allergens.

How to Best Use: Bitter Oranges

• HOMEMADE BITTER ORANGE MARMALADE AND SIGNATURE PRESERVES
  The most used noble and traditional of Bitter Oranges is the homemade jam — the one that gives the name to the preparation itself (from the Latin melimelum through Portuguese quince: the term “marmellata” originally referred to the citrus fruit preserve and from this derives the English “marmalade”). Classic recipe of the bitter orange marmalade English: 1 kg of Bitter Oranges + 800 g of organic cane sugar + water + juice of half a lemon. Wash the oranges thoroughly, cut them into thin slices (or into fine julienne strips for the zest), leaving the seeds intact (collect them in a gauze bag); leave everything to soak in water for 24 hours (the soaking reduces the bitterness); the next day, cook slowly for about 1-2 hours until you obtain a gelatinous consistency, adding the sugar halfway through cooking — the natural pectin of oranges will ensure perfect gelling without added thickeners. Splendid spicy variant: add cinnamon sticks + cloves + lemon zest during cooking, a very high quality winter version for Christmas gifts. Try it bitter orange and cardamom marmalade, the bitter orange and ginger marmalade, the bitter orange marmalade and Vinsanto For refined palates. Homemade jam will keep for 12-18 months in sterilized jars, final sterilization in a bain-marie.
• Signature Liqueurs and Infusions: Cointreau, Curaçao, Homemade Arancello
  Bitter Oranges are excellent raw material for the home production of signature liqueurs, the legacy of a tradition that has come from medieval monks to the great French and Dutch distillers. For a homemade bitter arancello (lesser-known but extraordinary variation of the classic arancello): zest 6 bitter oranges, carefully avoiding the white part (the bitter pith); place the zests in 1 liter of pure alcohol for liqueurs for 7-10 days in a closed jar in the dark; prepare a syrup with 700 g of sugar and 1 liter of water, let it cool and add to the alcohol infusion; filter carefully and bottle, leaving to rest for at least 1 month before serving. For the “Homemade Curaçao”: same principle with peels + spices (cinnamon, cloves, lemon peel) + natural coloring with a spoonful of saffron for the classic orange color of Curaçao. Splendid in English-French “orangettes”: candied peel in sugar syrup + covered with dark chocolate (try with the 71% Organic Dark Chocolate) = signature pralines that beautifully accompany the after-meal coffee. Exceptional in home infusions: dried peels + black tea + cinnamon = winter “tea blend”.
• SIGNATURE CUISINE: ZEST, SAUCES, ORANGE DUCK, AND REFINED DESSERTS
  In signature cuisine, Bitter Oranges are very high quality ingredient thanks to the aromaticity of the peel and the intensity of the pulp. For the classic duck with orange French (“canard à l'orange”) — a preparation that historically originates with bitter orange: roast duck + sauce prepared with juice + zest of bitter oranges + sugar + meat broth + a drop of Cointreau or Grand Marnier, reduced to a glaze. Splendid for signature sweet and sour sauces: grated bitter orange zest + honey + mustard + balsamic vinegar to accompany roast pork or duck. Exceptional in “Sicilian orange salad” revisited: bitter orange segments (very limited use due to bitterness) + black olives + red onion + fennel + salt + EVO oil + Chili pepper = a top-quality appetizer. signature pastry shop: bitter orange cake with candied peel; spiced biscuits with grated peel; signature panettone with candied bitter oranges; bitter orange custard; homemade ice creams. Splendid in candied peel to be used as a decoration for cakes and desserts. For the “scent of the house”: dried bitter orange peel + cinnamon + cloves = natural potpourri that spreads a wonderful winter scent for days in drawers and rooms.

Ingredients

Fresh bitter oranges (Citrus aurantium).

Food container

Fresh bitter oranges are preserved in room temperature in a cool, dry and well-ventilated place (for example in the kitchen or pantry) for 10 14-days, or in refrigerator in the vegetable compartment for 3 4-weeksIt is advisable not to store oranges in closed plastic bags, which would encourage the formation of humidity and mold. Before use, rinse the oranges thoroughly under fresh running water, especially if you intend to use the peel (for jams, candied peel, liqueurs, zest) — the peel of citrus fruits is the part that most concentrates any processing residues and should therefore always be washed with particular care. preserve the peels for a long timeWash the oranges, dry them, peel them with a potato peeler, avoiding the white pith (pith, bitter pith), cut the peel into thin strips and let them air dry for 3-4 days or in the oven at 50°C for 2-3 hours; store in airtight glass jars for many months—a precious supply for winter cooking. freeze the juice: squeeze the oranges, pour the juice into ice trays and freeze; transfer the frozen cubes to freezer bags, labeling with the date—great for recipes and drinks year-round.

Nutritional Values ​​(indicative average values ​​per 100g of product)

• Energy: approximately 170 kJ / 40 kcal
• Fat: approximately 0,1 g (of which saturated fatty acids: negligible)
• Carbohydrates: approximately 9 g (of which natural sugars: approximately 8 g)
• Fiber: approximately 4 g (with a very high concentration of pectin, especially in the peel)
• Protein: approximately 0,9 g
• Salt: negligible
• Vitamin C: approximately 50-70 mg (over 60% of the recommended daily requirement)

Nutritional values ​​are indicative and estimated based on the average values ​​of fresh bitter oranges (Citrus aurantium). Since this is a product made from agricultural raw materials, slight variations in nutritional values ​​are possible due to the seasonality of the harvest, the variety, and the characteristics of the crop. 

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