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Botanical name: Citrus medica



Citron originally came from Northeast India; it was brought to Europe in 300 b.c. by Alexander the Great.



Citrons are rarely offered at our markets, as they are not suitable for eating raw.


Appearance, taste, characteristics

Citrons resemble lemons, but they may weigh up to 2 kg. The thick rind can be smooth or verrucose-wrinkled and is green or yellow; it accounts for 60-70% of the fruit. The amount of pulp is therefore very small. The sweet-sour segmented pulp is green or yellowish, contains little juice and has many pits.



Citrons are very rich in vitamin C.


Quality criteria, optimal storage conditions

Because of its thick skin, the citron keeps well. You can store it in an airtight container, cool and dry at room temperature, for several days. In the refrigerator it will keep for up to 2 weeks.


Form of consumption, use, processing, practical tips for preparation

The fruit is virtually never eaten raw. The raw rind is eaten with rice dishes only in several Asian countries. We use it processed, above all as citron or candied peel in Christmas baking, e.g. in Stollen and fruitcake. To this end, the skin of the fruit is first soaked in salt water and then candied. Candied peel is sold as small cubes or as whole pieces. In addition, citrons are used to make jams and beverages. In Corsica a liqueur called Cedratine is made from this citrus fruit.






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