Citron

Attractive and elegant citron is often called the progenitor of modern citrus crops. Although to date it has not gone into oblivion - this fruit is successfully grown in many countries with tropical climates. By the way, this plant is not suitable for a temperate climate, since already at a temperature of minus 3 degrees, the branches of the shrub begin to freeze.

By the way, citron or cedrate is a perennial shrub that belongs to the root family. This plant is characterized by rather spiny branches and large rigid leaves. In ancient times, citron grew extensively in India, Western Asia and the Mediterranean. These regions, which are rightfully considered the birthplace of the plant, are also called breeding centers of the cultural citrus species.

The first biologist to describe this plant in detail was Theophast, whose treatise dates back to 300 BC. In it, the scientist calls citron an apple with a rich aroma, which is completely unsuitable for food, but is used to exterminate insects, mainly moths. Meanwhile, in Israel, for example, citron is highly valued - during the annual traditional harvest festival, local residents perform a special rite (netilat lulav), which requires the presence of 4 plants. It is noteworthy that citron is present among them.

Rabbis deliberately go to the city of Trieste (in Italy), where there is a single market for this culture, and carry "perfect" fruits from there. By the way, for some time in Israel there was even a law according to which it was forbidden to export citron outside the country. The only exception was the holiday of Shalasha - and then subject to the return of a valuable fruit at the end of the celebration.

In color and shape, the citron almost completely repeats the appearance of the lemon. However, there is a variety of this citrus called the Buddha's Hand, which has no analogues with any other citrus culture. Cultivated in China and Japan, this variety of citron actually resembles human fingers - the lower part of the fetus is divided in a special way into several elongated lobes.

In addition to lemon-yellow citrons, you can often find yellow-green or orange varieties, although for them all a characteristic feature is a thick dense peel, which practically does not separate from the flesh. The taste of citron can be called sour-sweet with bitter notes, and in size it is a really large fruit - in diameter the fruit reaches up to 30 centimeters with a length of up to 40 centimeters.

The use of citron pulp in culinary affairs is limited. In fresh form, it is practically not consumed - most often it is used as an additive in confectionery production. But the peel of citron, due to its high content of essential oils, plays an important role for culinary experts, who successfully use it in confectionery, drinks, and also make delicious candied fruits from an aromatic crust.