Seville orange is not used as a table fruit because of its very sharp, acidulous flavour, similar to that of a lemon. When fully ripe however, the sugar content and citric and malic acids that determine its pH fall, with a consequent decline in the sensation of acidity. This is when this fruit has the best organoleptic properties for producing a really sophisticated sorbet, which is ideal for use during fish-based meals.

Recommended with San Crispino, Passito di Pantelleria or rum cocoa ice-creams.