Seville orange

Also called sour and bigarade orange. It is grown extensively in Spain, and throughout the West Indies. It is large, with a rough reddish-orange skin. The pulp is too arid to be eaten raw. The juice is used a great deal in meat and poultry dishes in the Caribbean, particularly in the Spanish-speaking islands. The oranges are also used to make marmalade, and can sometimes be found in some fruit shops in the winter. The juice freezes successfully. A mixture of lime or lemon, and sweet orange juice can be used as a substitute but lacks the distinctive and pleasant flavour of the bitter orange.