More than 100 volunteers – including ASU students, faculty, staff and alumni – converge each February to collect oranges from 140 trees on the Tempe campus. Though the ASU community may more commonly encounter the sour orange juice as DevilAde, it is also used in dressings, marinades, and a number of sweet and savory dishes.

The Seville sour orange campus harvest earned the 2015 President’s Award for Sustainability, which recognizes outstanding university organizations that develop sustainable principles, services and programs to support ASU’s core missions. The 2016 harvest took place Feb. 5–7.