What is citron, and how do you eat it? That is exactly what I asked a fellow shopper with a citron in her hand years ago in the produce section of my local supermarket in Siena. Since then, I have realized how many people do not know what to do with citron, even in Italy (where it is called cedro), with a long history of them. So let’s talk about citron and ways to enjoy them, including 3 of my favorite easy citron recipes.
What is Citron?
Citron (citrus medica) is an ancient citrus fruit, kind of like a lemon, but bigger, and with a whole lot of soft white pith.
As with other citrus, citron is a good cold season fruit. However, they also bear fruit throughout the year. And some stay on the tree for a very long time, continuing to get bigger and bigger and bigger.
Citrons come in all kinds of funny and interesting shapes. They can be oblong, round or even shaped like a hand. We have been given citrons in some crazy and gigantic forms, like the lumpy citron hybrid that grows on the remote Mediterranean island of Sardinia in Italy shown at the bottom of the page.
No one knows exactly, but citron is thought to have come from the southern foothills of the himalayan, spread up through Persia, and then farther west with Alexander the Great. (More about citron.)
Citron vs Lemon
Lemons are actually descendants of citrons. The most obvious difference between a citron and a lemon, besides the large size and variety of shapes of the citron, their pith. Some citrons are almost entirely pith! But don’t worry, it is good to eat. Maybe not to just bite into, but with a little dressing up, it can be a real delight.
What do Citrons Taste Like?
When we think of a lemon, its pith is something that we generally want to avoid. Not so for the citron! That giant amount of pith is quite pleasant to eat, not at all bitter like the pith of lemons. A round citron has a soft understated elegance. The taste is typically not showy like the strong vibrant taste of a lemon, but it does have a feisty surprise coming from the tiny bit of juicy pulp at its center (which is why triangle shaped slices is the perfect shape to cut them into). As for the edible outer peel, it can be stronger tasting than lemon peel.
On the other hand, the citron below (citrus medica var. sarcodactylis), aptly nicknamed “buddha’s hand” in many countries and languages, has pithy sections with no pulp. With its much higher ratio of skin per slice, rich in the essential oil limonene, it is a lot stronger tasting than the round pithy citrons.
Citrons around the world have been used for rituals, folk medicine for things like sea sickness and scurvy, candied, pickled, made into jams, baked into cakes and pies, bottled into scents and syrups that go into soft drinks (Cedrata from Italy) and liquors such as vodka (think Absolut Citron). You may have seen citron (cedro in Italy) in its candied form in the Italian sweet brioche-like loaf, panettone, with the beautiful aroma (that I absolutely adore). However, fresh citron is another thing altogether!
What to Do with Citrons
This is exactly what I asked the nice Italian woman standing next to me in the produce aisle of our local supermarket in Siena. I wanted to know what she was going to do with it.
I knew there must be some way to eat them besides candying them or preserving them as jam or jelly. And I am glad I asked that day, because I have been thoroughly enjoying fresh citrons ever since.
Here is how the Italian woman in the supermarket in Siena told me she usually prepared it: Just slice it thin, douse it with extra virgin olive oil, sprinkle it with salt, and freshly grind a good amount of black pepper on it.
That’s what I did and that is still what I do. Although I also love to match it with fennel in a citron fennel salad (recipe farther below). Fresh citron is truly delightful in salads.
Citron Carpaccio (Carpaccio di Cedro)
You could also simply call this bed of thinly sliced citron drenched in olive oil and sprinkled with salt and pepper a citron salad.
Arrange thin slices of citron on a plate.
Douse with quality extra virgin olive oil, and sprinkle with salt and freshly ground pepper.
Garnish with a light sprinkling of fresh mint or parsley (or even a bit of peperoncino).
Variation: You could also top it with a few paper-thin shavings from a block of aged Parmigiano Reggiano cheese, if you like.
Citron Salad with Fennel
If you love fennel orange salad, next time you come across fresh citron, try this fantastic variation. It is one of my favorite ways to enjoy fresh citron.
Toss thinly sliced triangles of citron with sticks or wisps of fennel, olive oil, salt and pepper, and garnish with a few fennel fronds.
Variation Ideas: Top with some paper-thin shavings of Parmigiano Reggiano cheese. Substitute the fennel with thinly sliced zucchini or raw artichokes, sprinkled with mint.
Serve With
Fresh Citron for Dessert
Here is one more idea for fresh citron. About an hour before serving, wash and dry a citron well, then cut it crosswise into quarter-inch or half-inch (½cm to 1cm) round slices. Arrange the slices in a single layer on a serving dish, squeeze lemon juice on top (optional) until saturated, then sprinkle them with sugar and let sit in the refrigerator until serving.
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Most of the citrons we eat are gifted to us in Italy. Many are inherited trees that have been providing fruit for generations. I have yet to find anyone who knows what kind they have—they are just hereditary fruit. Many are left on the tree because candied citron is assumed to be its main destination. I am always thrilled when I am given one, and I love to eat it fresh!
Along with lemons and other garden goodies above is a natural hybrid of citron native to the Mediterranean island of Sardinia, Italy. This one weighed almost 3½ pounds (1507g)! I have read different articles that say the pith is inedible, yet I have eaten it many times, and find it equally edible and delicious as other citrons!
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