Citron

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Name Variations

 * cedro 	cedro
 * yuzu

About Citron
The citron is borne by a slow-growing shrub or small tree reaching high with stiff branches and stiff twigs and short or long spines in the leaf axils. The leaflets are evergreen, lemon-scented, ovate-lanceolate or ovate elliptic; leathery, with short, wingless or nearly wingless petioles; the flower buds are large and white or purplish. The fruit is fragrant, mostly oblong, ovoid or oval, occasionally pyriform, but highly variable, the peel is yellow when fully ripe; usually rough and bumpy but sometimes smooth; pulp pale-yellow or greenish divided into as many as 14 or 15 segments, firm, not very juicy, acid or sweet. Citron contains numerous monoembryonic seeds, ovoid, smooth, white within. Citron cultivars are mainly of two types and are different. Among the better-known cultivars are: Corsican, Diamante, Etrog, Bajoura. The most important part of the citron is the peel which is a fairly important article in international trade. Citrons are also very used in preparing salads, sweet drinks, citronade, cookies, but is specially is used with fish in order to provide a fresh taste.

Citron Nutrition

 * Citron Nutrient Charts

Citron Recipes
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Citron Related Recipes

 * Category Citron