Winter in the Caribbean is lush with limes, bitter oranges, mandarins, carambola (star fruit) and a host of other organic fruit and vegetables. This recipe turns those bitter oranges into a condiment fit for avocado dishes, a compound butter for chicken and fish, salad dressings, fragrant rice dishes and more. When the price for citrus in local markets soar, these pickled citrus are just the ticket and so easy to make with sea salt, garlic, chili, and assorted spices. Pureed or smashed into a paste, these pickled citrus are very much like yuzu kosho (Japanese condiment made with orange citrus shaped like a hand) at pennies of the cost.
Every island in the Caribbean has bitter orange trees thanks to the Spanish conquistadors. Unable to grow Seville oranges in the Caribbees, Curaçao in particular, the Spanish conquistadors ended up with these very bitter little oranges which are the basis of Curaçao liqueur also known as Triple-Sec. They’re a good substitute for lemons and limes in a pinch but much better as a fermented pickle or made into liqueur. read more