Region of Origin
Commodity:
Orange Sour
Description & Origin
Sour oranges, often known as Seville oranges, are medium sized citrus fruits. The rind is typically yellow-orange at maturity, but sometimes remains a vivid green, depending on the growing conditions. Their rind is smooth but pebbled with visible oil glands on the surface. When ripe, the flesh is juicy and pale-yellow in color, studded with many seeds. When very mature, they can become slightly ho...
Other Names
Seville Orange, Bitter Orange, Naranja Amarga (Spain), Naranja Agria (Mexico), Melangolo (Italy)
Health Benefits & Nutrition
Sour oranges contain a variety of vitamins and minerals. Sour oranges have long been used in traditional medicine from China to the Caribbean for indigestion, nausea, constipation, sore throats, and more. The fruit has antiseptic qualities and has been historically used as a treatment for topical infections like Athlete’s foot. They are being studied for a molecule they contain called synephrine, which has epinephrin-like effects on the cardiovascular system.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Sour oranges are typically too bitter to be enjoyed out-of-hand. They are most often used in marmalades (especially popular in England and Scotland); juiced for marinades (such as in the classic Cuban mojo marinade); or turned into essential oil and extracts for use in candies, baked goods, perfumes, and many other products. Unlike sweet oranges, sour oranges can stand up to heat without losing their potent orange flavor. They have become an important part the culinary repertoire in the Yucatan peninsula of Mexico, where the juice is used for ceviche, marinades, soups, salsas, and other dishes such as the iconic cochinita pibil.
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Flavor Pairings
Orange, Guava, Mandarin, Lemon, Lime, Avocado, Ginger, Garlic, Onion, Honey, Chicken, Fish
How to Prepare
Cut off the peel to extract the essential oils or make marmalade. Juice the remaining flesh for use in marinades, sauces, preserves, and more.
How to Store in the Kitchen
Sour oranges should stored in the warmest area of your refrigerator.
Fight Food Waste Tips for root to stem cooking
Don’t let the valuable peel go to waste! Make marmalade or extract the essential oils by soaking the rind in a solvent, like alcohol.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
40-50°F
TEMP STORAGE ZONE:
40-54°F
SUBJECT TO CHILLING INJURY:
Yes - Symptoms include pitting, straining, and decay
RELATIVE HUMIDITY:
85-90%
PRODUCES ETHYLENE:
Yes - Low
SENSITIVE TO ETHYLENE:
Yes - Medium
ETHYLENE RECOMMENDATIONS:
Exposure to ethylene can cause increase rates of decay.
RIPENS AFTER HARVEST:
No
PROFESSIONAL RIPENING RECOMMENDATIONS
No
Quality Assessment
Sour oranges are not grown on a large scale and are not sized like a sweet orange. There may be variability in size and shape throughout the box. The skin of the orange may be green instead of yellow-orange. This is normal. Look for firm fruits with smooth but pebbled skin. The flesh should be juicy, yellow-orange in color, and very aromatic. Some scarring is normal, but they should be free from bruising or decay.
Important Handling
Sour oranges may look tough, but they can be bruised, which speeds of rates of decay. Handle gently.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, sour oranges may last up to 12 weeks.
