mezzomediOrange
Sweet and fragrant, mild acidity and very aromatic floral zest.
Orange is a sweet and juicy citrus fruit with tart flesh, offering a flavor that is both sweet and slightly bitter. In Mediterranean cuisine, it brings freshness and brightness to dishes, notably through its fragrant zest. It is used in sauces, marinades, or garnishes to enhance fish, poultry, and desserts.
Best pairings
Apricot Classic88%A warm Provençal citrus; pleasant acidity that balances concentrated sweetness.
Fennel Classic88%Sicilian fennel and orange salad, anise and citrus.
Clementine Classic86%Complementary citrus with more acidity, the pairing creates a symphony of typical Mediterranean orangette aromas.
Grapefruit Classic84%A classic in Provençal pastry and Spanish sweet-and-sour sauces.
Loquat Classic84%Classic citrus that enhances the delicate acidity and floral notes of the loquat.
Bergamot Classic84%A natural citrus family, creating easy and deep harmony in Sicilian marinades and sauces.
Chocolate Classic83%Chocolate and orange, citrus and cocoa.
Duck Classic83%Duck à l'orange, where acidity cuts through fat.
Almond Classic82%Almond and orange in Southern cakes.
Cinnamon Classic82%Cinnamon and orange, in Moroccan salads and pastries.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with orange?
Orange pairs especially well with apricot, fennel, clementine, grapefruit and loquat. A warm Provençal citrus; pleasant acidity that balances concentrated sweetness.
When is orange in season?
Best season: winter.
What can I substitute for orange?
If you don't have it, try: lemon, blood orange, mandarin, lime.