Citron -

A fruit which is cultivated chiefly for its thick, spongy rind, which in candied form - then thick, tender and of delicious flavor - is popular for use in cakes, preserves, etc. It is also employed in the making of fruit syrups, liqueurs, etc. There are many varieties of the fruit, which is generally warty and furrowed in appearance, with pulp similar in flavor to that of a lemon but less acid, in the largest types attaining to a length of nine inches and weighing up to twenty pounds. It grows freely in sub-tropical climates but is seldom seen by the average consumer in its fresh condition. A small quantity is produced in California but the bulk of the supply is imported.

The variety known as Leghorn Citron comes from Corsica and Sardinia, where the fruit is cut up, barreled in salt pickle and shipped to Leghorn. After remaining for a month or more in the pickle, the rind, freed of seeds, etc., is boiled until tender and then set to soak in slightly sweetened water in order to extract some of the salt. The following day it is removed to a second solution and the next day to another, the process being repeated for a week or more, each new solution being a little sweeter than that preceding. The rind is finally boiled for a short time in heavy syrup and thence goes to racks in a heated room to dry and crystallize. The following day it is ready for packing, being put up in various styles for different markets.

The unripe fruit of the ungrafted Citron tree is the "Citron of the Law" used by many Jewish communities in the ceremonies during the Feast of the Tabernacles.

Arround Citron in The Grocer's Encyclopedia

Citric Acidhome
Citron Melon

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