Variety of orange with orange skin blushed with red and deep red flesh that has a stronger flavor than regular oranges, which may be substituted.
Any of a variety of citrus (Citrus sinensis) with juicy, orange-colored segmented flesh, a thin to moderately thick orange-colored rind and a flavor ranging from bitter to tart to sweet; depending on the variety, an orange can be eaten fresh, cooked in sweet or savory dishes, juiced or used as a flavoring or aromatic.
Seville or blood oranges
Oranges with a dark red flesh which sometimes can be spotty. Seville oranges have a distinctly tart flavor. They are excellent for use in savory dishes as they convey an orange flavor without all the sweetness of other oranges.