For menu developers in both food and beverage, the sour orange offers a compelling alternative to traditional citrus fruits. With its intense tartness and aromatic zest, the sour orange, also known as the Seville or bitter orange, shines in Latin American and Caribbean cuisine, particularly in ceviches, marinades and sauces. It’s also the key ingredient for tangy orange marmalades, a European breakfast favorite. The sour orange is poised to make bigger moves on American menus, appearing in creative drinks and dishes that showcase its walloping citrus punch. Take a look at in-market examples that inspire menu ideation around the sour orange.

Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.