NARANJ (BITTER ORANGE/SOUR ORANGE)

Sour orange, also known as naranj (نارَنْج) in Arabic, is a variety of bitter orange with a distinct sour and tangy flavor. It is smaller and more round than sweet oranges and has a thick, rough skin that ranges in color from bright orange to yellow when ripe. The fruit’s flesh is highly acidic and not typically consumed raw due to its intense sourness, though it is often used in cooking, juices, marmalades, and certain cocktails. Sour orange is particularly popular in Middle Eastern, Mediterranean, and Latin American cuisines. The zest and juice of the fruit are also used in traditional medicines and as a natural flavoring agent for a variety of dishes.

The sour orange tree is a hardy, evergreen tree that can grow up to 10 meters (32 feet) tall. It is often used as a rootstock for other types of citrus trees due to its disease resistance. The fruit itself is also sometimes called the “bitter orange,” which highlights its sharp and bitter taste.

Overall, the sour orange plays an important role in culinary traditions across the globe, offering a unique, refreshing tartness to various recipes.