Author Topic: Removable of Orange bitterness  (Read 434 times)


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Removable of Orange bitterness
« on: July 11, 2020, 08:00:13 AM »
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


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Re: Removable of Orange bitterness
« Reply #1 on: July 11, 2020, 08:10:53 AM »
I am unaware of any bitterness in any of my oranges. Do you speak of tbe pith or peel? I know that peel is used to make jelly/marmalade. Some bitter oils are contained in the pith/peel. What type of oranves are you buying? IMHO a good Louisiana Naval orange is as sweet as they come......


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Re: Removable of Orange bitterness
« Reply #2 on: July 11, 2020, 10:20:38 AM »
Wonder what  marmalade would taste like if made from Marumi kumquat  peel?  Marumi's peel is sweet tasting.  Personally I like the little bitterness in  marmalade made from sour orange peel, the peel normally used to make marmalade.


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Re: Removable of Orange bitterness
« Reply #3 on: July 12, 2020, 11:31:07 AM »
I guess first of all  you should use only  "untreated after harvest " oranges, since most of Spanish citruses contain fungicides in their peel.
By  boiling pith with baking soda you can remove the bitterness even from poncirus peel.
Best regards,