Dear Tropicalfruitforum,
i have a question concerning the removal of bitterness when processing citrus fruits such as oranges. I have tried multiple methods, such as removing the white pith and blanching i.e. cooking my peeled orange skins several times in hot water to remove the bitterness. While cooking the orange skin leads to the diffusion of bitter compounds into the water, i can not completely get rid of the bitter taste. I am asking because i want to create a marmelade that does not bitter. Further i have noticed that when i cook / heat and expose my oranges to water i maybe reduce bitterness but i also lose some of its orange aroma / flavour.
Is there a way to treat my oranges after i buy them at the grocerie shop that will help me to reduce the bitterness ?
Looking forward to your experiences and appreciate your feedback
My best