Bittersweet Orange Coulis

• 0.300 kg Oranges, washed, skin on
• 0.125 kg Sugar, white, divided into 5 of 25 kg each
• 1 lt Water, split into 5 separate 0.200 lt each
• 0.800 lt Orange juice, fresh
• 0.125 lt Extra-virgin olive oil

1. 1 Wash the oranges thoroughly.
2. 2 Using a small paring knife, pierce the orange repeatedly.
3. 3 Using the water divided into 5 equal quantities, place the oranges in a small saucepan, making sure the oranges are completely covered by the water.
4. 4 Add the sugar.
5. 5 Bring to a boil and boil 1 min.
6. 6 Remove from the water, discard the water and repeat this previous step 4 more times, using fresh water and sugar every time.
7. 7 After the 5th time. Cut the orange into smaller pieces, making sure to remove the pedicel ( the part attached to the stem of the fruit).
8. 8 Blitz in the blender, adding a bit of the fresh orange juice every time, until you have the desired consistency.
9. 9 Add the olive oil at the very end to give a lustrous shine and richness to the coulis.
10. 10 Keep refrigerated until needed.
11. 11 Nutritional Highlights: Using whole poached bitter oranges for coulis maximises nutritional value. The peel and white pith are retained, yielding a concentrated blend of dietary fibre, potent antioxidants (such as naringin and hesperidin), and vitamin C, while the added sugar elevates the carbohydrate and calorie density. Rich in bioflavonoids & antioxidants: bitter oranges (seville oranges) have significantly higher concentrations of flavonoids like naringin and limonin than sweet oranges. These plant compounds are linked to reduced inflammation and support heart health. Enhanced fibre from pith: incorporating the whole poached fruit breaks down the white pith, which is a prime source of soluble fibre (like pectin). Pectin helps regulate blood sugar spikes and promotes satiety. Vitamin C & nutrients: the peel contains naturally concentrated levels of vitamin C and essential oils. While prolonged boiling can degrade some heat-sensitive vitamin C, poaching the whole fruit keeps these nutrients captured within the sauce. Calorie & sugar density: coulis is typically made with equal parts fruit and sugar. This means the final product will be significantly higher in calories and added sugars than fresh, whole fruit, though this is moderated slightly by the sauce's fibre content.

Sustainability impact

Wasted avoided: orange peels waste. By-product used: orange peels, orange seeds, orange fibrous pulp & membrane. Valorisation strategy: when utilising whole poached bitter oranges for coulis, the primary valorisation strategy relies on a whole fruit biorefinery technique that transforms typically discarded, bitter components into a stabilised, intensely flavorful sauce. Circular economy principle: preparing bitter orange coulis using a whole poached orange directly embodies the circular economy principles of eliminating waste and keeping materials at their highest utility. By consuming the entire fruit—including the nutrient-rich peel and pith—you upcycle a byproduct usually discarded in landfills.