Seville oranges are best suited for juicing and zesting as their bitter and sour flesh is unpalatable when used raw. The juice and rind are used for both sweet and savory applications, and the juice can be mixed into syrups, cocktails, vinaigrettes, aioli, sauces, marinades, or as a finishing touch on fish and white meats. The zest can be used to flavor sugars, salts, stews, cooked vegetables, and baked goods such as muffins, cakes, and bread. Seville oranges can also be used as a substitute for key limes or lemons in custards, tarts, or pies. The bitter rind and seeds are ideal for making candied orange peel and traditional marmalade, jams, and jellies as the seeds are high in pectin and naturally thicken the preserves. Seville oranges pair well with meats such as chicken, duck, pork, beef, veal, and white fish, garlic, onion, bay leaves, cilantro, oregano, thyme, cumin, serrano peppers, strawberries, broccoli, gin, whiskey, chocolate, and lemon juice. The fruits will keep up to one week when stored at room temperature and 2-4 weeks when stored in the refrigerator. Seville oranges can also be frozen whole and stored in the freezer for up to one year.
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