Juicy Seville oranges are brightening up our veg shelves on this chilly February day. These oranges are prized for their fragrant flavour and aromatic peel, making them ideal for homemade marmalade. Usually peak quality and availability is from December to February, making them a delicious seasonal treat that gives us a taste of Spanish sunshine in the depths of winter.
Seville oranges are naturally tart and bitter, so while they’re not for eating like a sweet orange, they are perfect for preserving. Their bitterness naturally balances your choice of sweetener, creating a rich and complex flavour.
They’re also naturally high in pectin (the substance that helps marmalade set), meaning even low-sweetener versions can set beautifully.
The peel is the star of marmalade, intensely aromatic and full of flavour. Slice or shred finely into marmalade, or try zesting to make teas, baked treats or infusing into oils, cordials, syrups and vinegars. The sharp juice makes a delicious addition to dressings or to finely shredded or braised winter vegetables such as carrot, celeriac, red cabbage, chicory or fennel. Try using it in place of lemon juice for a bright and citrusy seasonal twist.
Our Seville Oranges are coming from Gospa Citrus, where the oranges have been cultivated on their farm for nearly two centuries. The fruits are prized and revered locally in Los Alcores, where cultivation of the fruits in the rounded hills of the region began in around the 12th century.
Our Euro buyer has been making the most of marmalade season! And highly recommends Felicity Cloake’s guide in the Guardian on how to make the perfect marmalade.
Enjoy!
