An orange question

[dianeduane]

When out in Athy the other afternoon, we managed to score some plaintain from the local African grocery. This is a good thing, and calls for a brief swerve into something Caribbean for dinner.

So the breaded version of Cuban steak (with twice-fried plantain on the side) is on the menu. One thought, though. The recipe calls for the steak to be marinated in "sour orange juice". Other similar recipes give a workaround for faking it with orange and lime juice. No problem: we have those.

The question, though, since I have an interest in rare/unusual citrus: what's the standard source fruit for "sour orange juice" in Cuba?  A Seville, perhaps? Anybody have an idea?

 

Comments

[brambleberry.livejournal.com]

Ahhh you want a fruit by the name of ... "sour oranges" ;> Seriously, sweet oranges were bred from sour oranges. You can get sour oranges at some Middle Eastern grocery stores and imported from Italy. Sevilles are a variety of sour orange, although not my favorite. I prefer Bergamot oranges when I can get them.
You can also find sour oranges listed as "bitter orange."