Citron

The first citrus to reach Europe

Citron was the first citrus fruit to reach the Mediterranean world — introduced to Persia and the Middle East around 500 BCE, then spreading to Greece and Rome. All other citrus fruits came significantly later. Ancient Romans used citron primarily as a moth repellent and perfume source — the thick, aromatic pith was the valued part. The fruit’s juice is sparse and very acidic.

The etrog

The etrog is a specific variety of citron used in the Jewish harvest festival Sukkot (held in fall). During the eight days of Sukkot, an etrog (citron) is held in the left hand and a lulav (palm frond with myrtle and willow) in the right, and they are waved together in six directions during prayer. The etrog must meet precise specifications: unblemished skin, a complete pittom (tip), from a tree whose parents were also grown from cuttings (not grafted). A perfect etrog can be very expensive — hundreds or thousands of dollars.

Candied peel and Italian cedro

The thick pith of citron (sometimes 2–4 cm of white inner layer) makes it ideal for candying — the pith absorbs sugar syrup more completely than other citrus. Cedro (Italian for citron) is candied in sugar and used in panettone, Italian fruitcake, and as a gelato flavour. The cedro of Calabria and Sicily is considered especially fine.

Three original citrus

Modern genetics has revealed that virtually all commercially important citrus descend from three wild ancestors: citron (Citrus medica), pomelo (Citrus maxima), and mandarin (Citrus reticulata). The lemon is a citron × sour orange hybrid; sour orange is a pomelo × mandarin hybrid. Grapefruit is a pomelo × sweet orange hybrid. The entire citrus world stems from these three.