The orange is a popular citrus fruit in many cuisines and is especially favoured for its juiciness, sweetness, and degree of acidity. The intense aromas and essential oils of the fruit can make a big difference to a dish in the smallest amounts. The fruit consists mainly of a tasty, lightly tart juice, which is often used in marinades and sauces. The blossom of the bitter orange is used to make orange blossom water.
Basic techniques: grilling, confiting, frying, smoking, grating, baking, segmenting, juicing, preserving, ice cream, flambéing.
Taste combinations: almond, aniseed, fig, coffee, peach, apricot, asparagus, mango, lime, walnut, whitefish, thyme, strawberry, coriander, carrot, pork, apple, bacon, beetroot, melon, pineapple, rhubarb, onion, rosemary.