description Citron Overview
The citron is a fragrant citrus fruit and one of the three original ancestral species from which most modern cultivated citrus varieties descend. Unlike most other citrus fruits, the citron contains a thick, spongy white albedo and very little juicy pulp, making its heavy, fragrant rind its primary culinary and commercial asset. Throughout history, the fruit has been heavily cultivated and utilized for its candied peel, essential oils, and traditional medicines. A specific kosher variety, known as the etrog, also holds significant religious importance in the Jewish festival of Sukkot.
insights Ranking position
Citron ranks #63 of 152 in the Citrus Fruit ranking, behind Kinnow Mandarin, ahead of Calamondin.
help Citron FAQ
What is the difference between a citron and a lemon?
A citron has a much thicker, spongy white pith (albedo) and very little juicy pulp, whereas a lemon has a thinner rind and abundant sour juice. Citrons are also generally larger and more aromatic, with a lumpy or ribbed surface. They are used primarily for their peel rather than their juice.
What is a citron used for in Jewish ritual?
An etrog—a specific, unblemished variety of citron—is one of the Four Species used in rituals during the Jewish festival of Sukkot. Observant Jews inspect etrogim carefully for perfection before purchase, and prices for premium specimens can run into hundreds of dollars. Most ritual etrogim are grown in Israel, Italy, Morocco, and parts of the United States.
Is the citron one of the original citrus species?
Yes. Genetic research has identified the citron (Citrus medica), along with the pomelo and the mandarin, as one of the three ancestral species from which almost all modern cultivated citrus descend. Lemons, for example, are a hybrid of citron and sour orange; oranges and grapefruits trace back to pomelo. This makes the citron a key parent of the modern citrus family.
What is succade and how is it made from citron?
Succade is a candied peel made by boiling the thick albedo of the citron in sugar syrup until translucent and stiff. The candied product is then used in fruitcakes, panettone, and other traditional European baked goods. The Diamante citron from Calabria, Italy, is one of the most prized varieties for succade production.
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