Sour Oranges are round, oblong-oval, 2 to 3 in (7-8 cm) wide, rough-surfaced, with a fairly thick, aromatic, bitter peel becoming bright reddish-orange on maturity. Sour Oranges have many uses including marmalade, and in the liqueurs Triple sec, Grand Marnier and Curaçao.
Names: Bitter orange, sour orange.
Source: Dominican Republic
Handling: Sour Oranges are generally not eaten out-of-hand because of the acidic taste but are often used for cooking because of their strong orange flavor. They are popular for making marmalades, jellies, and jams, flavoring liqueurs, and are used in marinades.
Varieties: Bergamot, Bouquet.