Citrus Pages / Citrons

Finnish	Citron
	Citrus medica

	History and cultivation Preparation of candied peel (Succade) Classification Citron in other languages Citron Bajoura (Musk citron) Balady (Chazon Ish) Brain Buddha's hand (Fingered citron) Cedruna Corsican (Citron of Commerce) Diamante Etrog (Greek citron) Italian Mexican Moroccan Odorata Sicilian Yemen (Temoni) Yunnan
Variegated Buddha's hand © Laaz

History and cultivation

Citron is the oldest known variety of citrus. Seeds of citron were found in excavations of the town of Nippur in the southern part of Babylon (present-day Iraq). These ruins date back to 4000 B.C. so we know that citron was cultivated in Mesopotamia at least 6000 years ago. The last part of the Latin name, Citrus medica, refers to the former state of Media, which existed around 700 - 500 B.C. in the area that later became the kingdom of Persia. The Medes were known to cultivate the citron and they presumably introduced the fruit to other nations in the Near East. The army of Alexander the Great brought the citron to the Mediterranean region in 325 B.C.

The tree is highly susceptible to both frost and extreme heat and drought. It thrives in the temperate regions of the Mediterranean. The most important areas of cultivation are Sicily, Corsica, Crete and a few smaller coastal islands of Italy, France and Greece. Citron products, jams, juices, soft drinks and candied peel are made in France, England and the United States.

Preparation of candied peel

The thick peel of citron is candied and used as a spice in cakes and other bakery products. The candied peel is also called succade (picture on the right). There are varieties of citron (see Fingered citron below), which completely lack fruit pulp and consist only of the white part also called albedo. In the preparation of candied citron the peel is first immersed in salt water (originally sea water) for 5-6 weeks. The salt water is changed every two weeks. After that the peel is de-salted in fresh water, which is changed daily for a few days. The peel is then slowly heated to near boiling point in heavy sugar syrup, which can be coloured by food additives to produce various shades. Finally the peel is dried and ready for use. The whole fruit of fingered citron can be steamed and then candied to be served as dessert. Varieties used as Etrog play an important part in the religious ritual of the Jewish Feast of Tabernacles (Sukkot).

Classification of citron

Because of its importance in the genealogy of the Citrus family several other citrus fruit were earlier classified as variants of the citron. Many of these have now acquired the status of an independent species. Lemon, Citrus limon, used to be Citrus medica var. limonum. Lime, Citrus aurantiifolia, used to be Citrus medica var. acida. The Sweet lemon, Citrus limetta, used to be Citrus medica var. limetta. Since some of these earlier names can still be found in books this can cause confusion.

Citron in other languages

Further confusion is sometimes created by the variety of names used in other languages. In French the citron is cédrat, and the lemon is citron. In Italian it is cedro or cedrato, in Spanish cidro or poncil. Because of the Jewish affinity to the fruit the citron is sometimes referred to as the Jewish lemon. It is called citronnier des juifs in French and the Jewish apple, Judenapfel in German.


LAT	Citrus medica L.
Syn	Citrus medica var. cedrata Risso Citrus aurantium var. medica Wight & Arnott Citrus crassa Hassk. Citrus medica var. medica
	The top picture shows a variety of citron cultivars, some of which are described further down. The thick peel that is candied is clearly visible. The candying method is described above. In the second picture there are six different kinds of citron. The size and shape of the fruit varies greatly between varieties. The clustered flowers of the acidic varieties are purplish tinted from outside, but the sweet ones are white-yellowish. The acidic varieties include the Italian and Diamante citron from Italy, the Etrog (Greek citron) and the Balady citron from Palestine. The sweet varieties include the Corsican and Moroccan citrons. The pulpless citrons include some Fingered varieties and the Yemen Citron. The citron tree is very vigorous with almost no dormancy. It blooms several times a year, therefore it is fragile and extremely sensitive to adverse weather.
ENG	Citron
FRA	Cédrat, Citronnier des juifs
GER	Zedrate, Zedrat-Zitrone, Zitronat-Zitrone, Judenapfel
I TA	Cedro, Cedrato
ESP	Cidra, Cidro, Cidrero, Poncil
FIN	Sukaattisitruuna
SWE	Suckatcitron, Sötcitron, Cedratträd (tree)
Photos		(1,2) © Petr Broža (3) © C. Jacquemond / INRA © UCR Citrus Variety Collection
Links	Home Citrus Growers Fruits of Warm Climates Zitrusfreunde.pdf


LAT	Citrus medica 'Bajoura'
Syn	Citrus medica ssp. bajoura Bonavia ex Engl. Citrus bajoura
	Bajoura is a small citron with thin peel and very acid juice. It has been suggested that Bajoura might be a cross of citron and lemon. The flowers exude a faint musk-like aroma and Bajoura is also known as Musk citron.
ENG	Musk citron
FRA	Citron bajoura
GER	Moschus-Zitrone
ESP	Acitrón, Biznaga mexicana
Photo		© Petr Broža


LAT	Citrus medica ’Balady’	Chazon Ish-Halperin Chazon Ish-Lefkowitz
Syn	Citrus medica 'Chazon Ish'
	Balady Citron is a variety of Israeli citron, or etrog, grown in Palestine for Jewish ritual purposes. Its characteristics much resemble those of the Etrog (Greek citron) variety described further down. Balady is Arabic for "native. Local Arab farmers began using this name in the mid-19th century to distinguish this variety from the Greek citron, which was cultivated along the Jaffa seashore. The Balady was grown on the outskirts of Nablus and the neighboring Nazareth, on the outskirts of Safed and Alma al-Shaib, in Umm al-Fahm, in an orchard near Tiberias, and in Lifta village near Jerusalem. Rabbi Chaim Elazar Vacks (b. 1822) believed that this variety of etrog has the strongest tradition-lineage of species pureness, being found in the wilderness of Israel when the first settlers, including Nahmanides (1194 – c. 1270), arrived there. While the variety is not domesticated, it does not require grafted or intensive cultivation techniques. Even during the following years it was always utilized by great scholars and pious persons, who were certainly clear about its purity and appropriateness for religious rituals. For other suitable citron varieties see Etrog. The Balady or Chazon Ish citron has two main cultivars: the Halperin-Chazon Ish and the Lefkowitz-Chazon Ish. Wikipedia has an article on the Balady citron. It describes its history and competition with the Greek Citron (Etrog) in religious rituals.
ENG	Balady citron, Chazon Ish citron
FRA
Photo		© Shoteh, Wikipedia © CitricAsset, Wikipedia
Links	Wikipedia,


LAT	Citrus medica ’Brain’

	Brain is a thick-peeled variety of citron. The very lumpy surface structure has earned it the name 'Brain'.
ENG	‘Brain’ citron
FRA	Cédrat 'Brain'
GER	Gehirnförmige Zedratzitrone
Photo		© Petr Broža


LAT	Citrus medica 'Buddha's Hand'
Syn	Citrus medica var. sarcodactylis (Hoola van Nooten) Swingle Citrus medica var. digitata (Lour.) Risso
	The Buddha's hand citron (the bushukan of Japan), is a fragrant, strongly aromatic variety that has long been used as an offering in temples. In earlier times it was much used as an insect repellent and an air-freshener. It is cultivated in Japan, China and India, where many named varieties exist. The fruit is split into five or more finger-like segments. It is also called the Fingered citron. The fruit often has no pulp but consist entirely of the edible fleshy peel that can be steamed and candied fresh. It is also prepared as candied peel by the traditional method described above. The fruit in the two top pictures is 12 cm (4 ¾ in) long. The fruit in the bottom picture is of a variegated Buddha's Hand with bi-coloured leaves. Wikipedia has a good article on the Fingered citron.
ENG	Buddha's Hand, Fingered citron
FRA	Cédrat main de Bouddha
GER	Gefingerte Zitronat-Zitrone
I TA	Cedro a mano di Budda
ESP
SWE	Fingercitron
DAN	Buddhafinger
Photos		(1,2) © Home Citrus Growers (3) © Laaz
Links	Zitrusfreunde .pdf Home Citrus Growers


LAT	Citrus medica ’Cedruna’

	'Cedruna' is considered either the same as 'Corsica' or a very close relative.
ENG	Cedruna citron
FRA	Cédrat Cedruna
Photo		© Petr Broža


LAT	Citrus medica ‘Corsican’
Syn	Citrus medica 'Citron of Commerce' Citrus medica var. dulcis Risso & Poit.
	The 'Corsican' is a sweet variety of citron. Some say that grown in optimal conditions 'Corsican' is the sweetest citrus of all. A famous early French citrus classification by Risso & Poiteau named it Citrus medica var. dulcis, sweet citron. This variety was introduced to the United States in 1891 and is grown today in California. The fruit is large, ellipsoid or ovate; the peel is rough, lumpy, very thick and fleshy. The pulp is crisp but not very juicy. The 'Corsican' is the principal variety on the French island of Corsica, where it is used to make jams, marmalades and sweets. The juice is used for citrus fruit concentrates and soft drinks. Cédrat petitgrain oil distilled from the leaves and twigs of citron trees is used by the French perfume industry. Corsican citron is used for marmalade. The bottom picture is a label on a Corsican marmalade jar. The variety is also called Citron of Commerce.
ENG	Corsican citron, Citron of Commerce
FRA	Cédrat de Corse
GER	Korsische Zedrat-Zitrone
Photos		© UCR Citrus Variety Collection (3) © Home Citrus Growers
Links	Home Citrus Growers Zitrusfreunde .pdf


LAT	Citrus medica ’Diamante’
Syn	Citrus medica 'Cedro Liscio'
	'Diamante' fruit is ellipsoid and unlike most citrons the peel is smooth or only faintly ribbed. It has a very thick rind and firm, fleshy albedo. Flesh is crisp; lacking in juice, but acid, like lemon. The fruit has a broad nipple at the apex. Commercially grown in Italy's Calabria region, the Diamante citron is easily recognised by its 'square shoulders'. Tree is small, open and spreading, medium-thorny with some large, stout spines; buds, flowers, and new growth purple-tinted. Presumably of local though unknown origin, Diamante is the principal variety of Italy and is considered to be the best. It was introduced into the United States in 1898. Italian and Sicilian are California introductions that are similar to Diamante." Diamante is one of the citrons appropriate for Jewish religious rituals. For other suitable varieties see Etrog. Wikipedia has a good article on the Diamante citron.
ENG	Diamante citron.
GER	Glatte Zedrat-Zitrone
I TA	Cedro liscio
Photo		(1) © Home Citrus Growers © UCR Citrus Variety Collection
Links	Home Citrus Growers Zitrusfreunde .pdf


LAT	Citrus medica 'Etrog'
Syn	Citrus medica var. ethrog Engl. Citrus medica 'Greek' Citrus medica 'Corfu' Citrus limonimedica Lush.
	Etrog (Ethrog, Esrog) is the Hebrew name for Citron. This is one of the main varieties grown in Israel. In the Feast of Tabernacles (sukkot) the first fruit of the new harvest are brought to the temple in a bunch (Lulav) of four plants, one of which is a citron. The origin of the Etrog variety is unknown and sometimes it is thought that this was one of the original citrus fruits out of which all other citrus types have hybridized. See Introduction, The genus Citrus. The variety was initially known to be cultivated at the Ionian Islands, of which Corfu is the most prominent one, and that's why the Hebrews sometimes call it Corfu Etrog. Nowadays not one citron tree is found on that island, but is still cultivated at some other Greek Islands e.g. Crete and Naxos. The citron is no longer exported from Greece for the ritual purpose. Cretan citron growers sell it for the candied peel which is called succade, and in Naxos it is also distilled into a special aromatic liqueur called kitron. For the actual Jewish religious ritual of Sukkot (Fiest of Tabernacles) certain other types of citron can be used as well. The tree has to grow on its own roots and not be grafted. The colour, shape and unblemished rind of the fruit have to accord with strict rules. The other accepted varieties are 'Diamante', 'Balady', 'Moroccan' and 'Yemen'. The Etrog variety is also called 'Greek' or 'Corfu' citron. Wikipedia has an interesting article on the Etrog variety under the name Greek Citron.
ENG	Etrog citron, Greek citron, Corfu citron
FRA	Cédrat Etrog
GER	Hebräische Zedrat-Zitrone
Photos		© UCR Citrus Variety Collection (3) © Trade Winds Fruit
Links	Zitrusfreunde .pdf Wikipedia


LAT	Citrus medica ’Italian’
Syn
	Fruit of the Italian variety is very similar to Diamante above, but rind is less thick, being about 1/3 of fruit cross sectional radius whereas Diamante rind comprises about 1/2 of the fruit radius. The tree bears a heavy crop of relatively large fruits, which are markedly elongated; some have a tapered apex. The juice and rind have a pleasant flavour.
ENG	Italian citron
I TA
Photo		© UCR Citrus Variety Collection
Links


LAT	Citrus medica ’Mexican’

	Mexican is a small to medium sized citron. Lemon shaped fruits. Rind is moderately rough and ridged, very thick and has a bitter taste. Pulp is white, acidless and not juicy. Flesh is sweet but bland, seeds are numerous.
ENG	Mexican citron
FRA
I TA
Photo		© UCR Citrus Variety Collection
Links


LAT	Citrus medica ’Moroccan’

	The Moroccan sweet citron was first described in detail by Professor Henri Chapot, in his article named Un curieux cedrat Marocain which he published in year 1950. He found that the acidity in the more common citrons or lemons, is represented by violet pigmentation on the outer side of the flower blossom, and also the new buds are reddish-purplish. The Moroccan citron which is acidless, and is sometimes used as a replacement for the Corsican, is completely lacking the red colour. Chapot found two cultivars: Assads and M'Guergueb. The Moroccan citron is one of the varieties that are suitable for use as etrog in jewish religious rituals. The lower picture is of a Moroccan etrog hanging to adorn a Sukkah. Wikipedia has a good article on the Moroccan citron.
ENG	Moroccan citron
FRA
Photo		© Satmarer, Wikipedia © Yankelowitz, Wikipedia
Links


LAT	Citrus medica ’Odorata’

	Odorata fruit size varies but some fruits are huge, larger than many pomelos. Shape is slightly oblong to elongate, or typically pear-shaped. Some fruits have a small nipple. Skin is fairly smooth or slightly bumpy, lemon yellow at maturity. Rind is thick and sweet. Flesh is moderatly seedy, white, dry and coarse. It has very little sugar, acid or flavour. The fruit is oddly non-aromatic for a variety called Odorata.
ENG	Odorata citron
FRA
Photo		© UCR Citrus Variety Collection
Links


LAT	Citrus medica ’Sicilian’

	Sicilian is a medium to large elongate citron with a blunt nose. Skin is smooth but bumpy, furrowed and yellow. The rind is medium thick. The flesh has a small central core. It is very seedy, sour but fairly juicy, with a nice, tart citron flavor. Otherwise it appears to be very similar to Diamante.
ENG	Sicilian citron
FRA
Photo		© UCR Citrus Variety Collection


LAT	Citrus medica ’Yemen’
Syn	Citrus medica 'Temoni'
	The fruit of Yemen is sweet and has a pleasant flavor. Medium size on average, size varies from small to large. The shape of the fruit is irregular, most fruits are elongate, many with pointy nose. The fruit matures late. Rind is yellow, rough, very thick, fluted, especially at apex. Yemen citron has no juice vesicles. Strips of rind albedo connect around seeds to solid central core. Flavor of albedo is sweet but very mild. This could be described as a "dry" citron. Yemen is one of the citrons appropriate for Jewish religious rituals. For other suitable varieties see Etrog. Also called Yemenite and Temoni citron. Wikipedia has an article on the religious aspects of the Yemenite citron.
ENG	Yemen citron
FRA
Photos		© UCR Citrus Variety Collection


LAT	Citrus medica ’Yunnan’
Syn	Citrus medica 'Yunnanese'
	Yunnan is a new variety from China. Most of the fruit are small to medium in size, but some older fruit are large. Yunnan appears to be a typical citron type fruit: pear-shaped to elongate with a blunt nose and medium yellow rind, which is smooth on small fruits but bumpy and furrowed on large fruits. The rind is medium thick. The flesh is light yellow, sour, seedless, juicy and very fragrant. Tree is of medium size, a lot of red in young foliage. Also called Yunnanese citron.
ENG	Yunnan citron
FRA
Photo		© UCR Citrus Variety Collection