Ingredients
Citron
General Description: The citron (Citrus medica) looks like a large, rough-skinned lemon and is used mostly for preserves and candying. The citron is native to India, where it was used from early times as a perfume and medicine. Before 600 BC the citron had spread to Persia and then Babylonia. In the 4th century AD the citron reached China, where a mutant form developed with lobes like fingers. This fragrant Buddha’s hand citron was placed on household altars—with little flesh, juice, or seeds, it is rarely consumed.
The main citron-producing areas are Sicily, Corsica, Crete, and other islands of the Mediterranean. Most of a citron consists of thick, dense rind; inside, the flesh is dry and may be sour or sweet with a weak lemon flavor. The rind, which has a powerful fragrance, is the most useful part. Citrons are used almost exclusively for the manufacture of candied peel.
In Jewish practice, the etrog is a citron used during the Feast of Tabernacles. Perfect etrogs are in heavy demand in Jewish communities during this fall holiday. The etrog has a semirough, bumpy yellow peel that is faintly ribbed. This Israeli cultivar, which is the official citron for ritual use, has crisp, firm flesh with little acidic juice and many seeds.
Season: Citron is in season in the fall months.
Purchase: Buy firm, fragrant, unblemished fruit.
Avoid: Steer clear of soft or moldy citrons.
Storage: Leave citrons at room temperature to perfume the room—they will keep for several days.
Preparation:
- Scrub with soap and rinse under hot water.
- Cut in half, scoop out and discard the flesh.
Serving Suggestions: Use citron peel when making candied citrus peel. Substitute etrog citron for oranges in marmalade. Infuse vodka with citron peel.
Flavor Affinities: Almonds, chocolate, cinnamon, coriander, cream, grapefruit, hazelnut, honey, lemon, lime, pinenuts, ricotta.
from Quirk Books: www.quirkbooks.com
