The citron is not like other citrus species, such as the lemon or the orange, which are far more prevalent. The pulp of a citron is dry and contains just a trace amount of tasteless juice, in contrast to the pulp of other, more well-known fruits, which must be peeled before consuming the pulpy and juicy parts of the fruit. The thick, white skin of a citron fruit is its primary component; this rind adheres to the fruit’s segments and is difficult to remove off the fruit without damaging it.
The rind of the citron is leathery and wrinkled, and it has the form of an oblong. The middle section is substantial, white, and juicy, whilst the outside is consistently thin and very fragrant. The pulp is often sour, although it sometimes tastes sweet as well, and some kinds may lack pulp altogether. When it is unripe, the citron has a green tint, but when it is completely ripe, it has a yellow-orange color.
Citron was primarily used in the treatment of a variety of medicinal conditions from ancient times all the way up through the middle ages, including seasickness, lung issues, digestive illnesses, and other conditions. Antibiotic properties were also attributed to the essential oil that was obtained by pressing the rind’s outermost layer. The combination of lemon juice and wine was traditionally thought to be a powerful antidote against poison.
In the United States, you’ll have a tough time tracking it down, although you could have some luck around the Christmas season. It is most often seen as a tiny dice and is frequently included as one component of a pre-mixed candied fruit mix that is designed to be used in fruit cake.
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