Citron, Citrus medica, is one of the oldest types of citrus fruit, and was introduced to Europe from Central Asia thousands of years ago: Pliny the Elder calls it Assyrian Apple in his Naturalis Historia. At that time citrons were used primarily as a mosquito repellent (and to this day a bright yellow citrussy repellent called citronella is common in Italy).
And they are still used primarily by industry, as a source of citrus compounds, in part because they are the thickest skinned of all citrus fruit, with the skin accounting for up to 70% of the fruit, and in part because they are either extremely sour or extremely sweet, and are therefore not as popular as other members of the citrus family that are more consistent in flavor.
Italians do, however, set citrons out on the Easter table, and you will therefore find them in markets come Easter.
There are many cultivars of citron, the most common Italian ones being the Calabrian Liscio diamante, which is thick skinned and perfumed, and used primarily to make candied citron peel, and the lumpy Sicilian vozza vozza cultivar, which is less acidic and eaten at table.
The citrons shown here are instead Canaroni, a Tuscan heirloom citron that has been grown since at least the 1600s.
Incidentally, you may be wondering about the Italian name for Citron, Cedro. It derives from the Latin citrus.
An Italian Citron Recipe:
Sciroppo di Cedro, Citron Syrup
And Elsewhere on About:
Buddah's Hand Citron: A very different fruit
And they are still used primarily by industry, as a source of citrus compounds, in part because they are the thickest skinned of all citrus fruit, with the skin accounting for up to 70% of the fruit, and in part because they are either extremely sour or extremely sweet, and are therefore not as popular as other members of the citrus family that are more consistent in flavor.
Italians do, however, set citrons out on the Easter table, and you will therefore find them in markets come Easter.
There are many cultivars of citron, the most common Italian ones being the Calabrian Liscio diamante, which is thick skinned and perfumed, and used primarily to make candied citron peel, and the lumpy Sicilian vozza vozza cultivar, which is less acidic and eaten at table.
The citrons shown here are instead Canaroni, a Tuscan heirloom citron that has been grown since at least the 1600s.
Incidentally, you may be wondering about the Italian name for Citron, Cedro. It derives from the Latin citrus.
An Italian Citron Recipe:
Sciroppo di Cedro, Citron Syrup
And Elsewhere on About:
Buddah's Hand Citron: A very different fruit
