A tangy marinade built on Florida's wild sour orange — the bitter citrus that grows half-wild across the state and tenderizes and flavors meats and fish in Black Florida, Minorcan, and citrus-belt kitchens.
Sour orange trees, naturalized across Florida since Spanish settlement, became a free seasoning for anyone who knew where they grew — including Black Florida and Minorcan kitchens around St. Augustine and the citrus belt. It is the marinade that links Black Florida to the wider Caribbean mojo tradition.
Sour orange juice is rich in vitamin C and citrus flavonoids and acts as a natural meat tenderizer through its acidity — meaning a cook can build deep flavor with citrus, garlic, and herbs instead of salt and sugar. Replacing salty marinades with a citrus-garlic-herb sour orange marinade is a direct intervention for sodium-sensitive hypertension. The acid also supports iron absorption and digestion.
Combine sour orange juice with garlic, onion, oregano, cumin, and black pepper to make a mojo-style marinade for pork, chicken, fish, or gator. Marinate 2-12 hours. To modernize, this marinade already needs no salt or sugar — let the citrus, garlic, and herbs carry it. Substitute equal parts lime and regular orange juice if sour orange is unavailable.
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