Seville Oranges in the Enchanted Queendom

This happens every time you go to Queens. Someone will just walk up and hand you a rare and exquisite fruit you have been trying to find for years. Maybe we call this place Queens because it is where all the most deeply-felt wishes of our inner princesses are answered.

I was not feeling entirely my usual fabulous self yesterday and would have skived off my class, if I hadn’t been the teacher, but I’m glad I made the trip. In the Sunflower International grocery store on Queens Boulevard, Mr. Mizrahi noticed I was sneezing and coughing and said “here, take one of these. Put a slice in your tea or hot water.” Oh my, oh my. I had in my hands a lumpy, thick-skinned, powerfully fragrant Seville orange, or bitter orange (Citrus Aurantium). I had long hoped to get hold of one of these. Because they have thicker, bumpier skin, more pits, and a deeper, fuller flavor and aroma than edible varieties of orange, I am tempted to say that this thing is like the esrik of the orange world, you know, esrik is to lemon as khushkhash (the Yiddish word for Seville Orange) is to orange.

Hot Khushkhashade (Seville Orangeade)

Cut up one Seville orange. Place the whole thing, peel, pulp, and pits, in a stainless steel saucepan and add water to cover (about four cups), two tablespoons sugar or honey, and a pinch of salt. Simmer for five minutes. Adjust sweetness to taste. Strain and drink as is, or with a bit of spirits. It’s good for what ails yez.

Now I should really make marmalade, but I am clueless and short on time. Who has a sure-fire recipe that uses one slightly-poached Seville orange? Maybe Sweetnicks has—she will be posting the roundup of healing potations for the week.

כושכאַש, ביטערע מאַראַמץ
Citrus Aurantium, bitter orange

מאַראַנץ
Citrus Sinensis, orange, sweet orange