Sour oranges dessert: a sweet sour delicacy

Every spring the roads of Athens smell beautifully because it is this time of year that the sour oranges trees blossom. It is the most amazing thing as you walk in deep thoughts and all of a sudden, the scents remind you of the sun and the partying of the seasons. Also, I always wonder who decided to plant so many sour oranges trees in the centre of the city. I guess it is an accidental blessing.

So during the winter - early spring days we produce this sweet that you either love or hate! There is no mid way, because although it is aromatic, it is nevertheless somewhat bitter.

You should pick the thick-skin sour oranges, preferably with no flaws on the skin. We wash them well and grind the skin lightly using a grater (don’t grate them too much). We cut the top and bottom of the sour oranges. We knife the remaining skin vertically in four or more pieces and take off the pieces of the skin from the body of the fruit. Put the skin pieces in a deep bowl with water and let them soak overnight to discard some of their bitterness. Change the water 3-4 times.

Ingredients: 1kg sour oranges, 1 kg of sugar, ½ lemon juice, 2 cups of water

In the past, old ladies used to put the skins in a deep bowl with whitewash in order to keep the skins firm. I don’t particularly like this method as it adds something artificial and not so healthy to my recipe, thus I avoid it. Nevertheless, the old people have a reasoning they do these things and it is at your discretion to follow this way , or not (like myself)!

In a pot with boiling water, put the skins and let them boil for 5’. Change the water with 1/2 ltr of water which you bring to boil, add the sugar and put the skins in the pot. Let them boil for 40’ in medium temperature. Turn off the fire and let the dessert cool down. Check if the syrup is of the thickness you prefer. If not, re-boil for some time. To check if the syrup is ready, put a tablespoon of syrup in a small plate, let it cool down, and drag your finger in the ‘pond’ of the syrup. If the ‘path’ is not erased and it ‘stays open’, then the syrup is ready!

Add the lemon juice towards the end of the boiling process. Remember that the lemon juice brings out the flavour of food and needs to be added towards the end of the cooking process as it evaporates easily.

Save the dessert in sterilised jars. Once you open them you may put them in the fridge but they are also preserved outside.

Greeks enjoy this delicacy with cold water or with a Turkish coffee.

Enjoy!