Citrus medica, or Citron, is the largest fruit in the Citrus family. This fragrant, egg-shaped fruit, which can grow to 10 inches long, is produced on a small and thorny tree. The fruit resembles a rough-skinned lemon.
In ancient times it was grown in the Orient and later taken to the Middle East, where it was known as the “Persian Apple” or “Median Apple” and used primarily for medicinal purposes.
The essential oil of the outer layer of the rind was used as an antibiotic. The Citron was also believed to prevent seasickness, breathing problems, intestinal problems and other disorders. Honey added to Citron juice was used as an antidote to poison.
The Citron tree grows in tropical and sub-tropical climates. Most of our Citron now originates in the Mediterranean areas, although some Citron is grown in Florida and California. It is different from the more common citrus species, such as lemons or oranges, which are enjoyed peeled or juiced. The Citron’s pulp is very dry with only a little insipid juice.
In Greece, citrons have been used to produce liqueurs, preserves and candies. Citron Liqueur has been made for over 200 years in Naxos, Greece using Citron trees. Fresh leaves are gathered from the trees, which is difficult and time consuming to do because of the sharp thorns.
Care must be taken not to remove too many leaves, which could lead to the death of the tree. The leaves are distilled and fresh leaves added to create the liqueur.
In the United States we’re familiar with the Citron primarily in the use of its candied peel, which is made from the thick white rind. The rind, which is the valued part of this fruit, strongly adheres to its segments and is difficult to separate.
When harvested, the fruit is cut and soaked in a solution containing calcium chloride (salt) to keep the peel firm, and sulfur dioxide, which serves as a preservative.
When cured, the rind is soaked in hot water to remove the salt, and candied by soaking in a sugar solution. The candied peel, with its unique taste, differs from other citrus plants. , It’s most commonly added to cakes, cookies, candies and other desserts, but can be consumed alone.
A mature Citron tree can reach a height of 15 feet. Its leaves are evergreen and lemon-scented, and long spines appear at the leaf axils. Citrons are beautiful fruits. When unripe, their color is green, but changes to a yellow-orange when mature. The fruit must be picked, since it doesn’t fall when ripe. If not picked, it can possibly reach 8 to 10 pounds and easily break a branch, resulting in possible fungal disease for the tree.
Citron is considered a Jewish symbol, as it’s found on Hebrew antiques and archeological finds, and is used by Jews in a religious ceremony during the Feast of Tabernacles.
The thick white rind is used to make jam in Iran and to prepare pickles and preserves in South Indian cooking. A powder called “narthellai podi,” which means “powder of citron leaves,” also is produced from the tender leaves of the Citron tree.
The peel, pith and pulp are soaked or cooked in honey or sugar to create a chunky syrup. In Korea, this syrup is mixed with hot water, producing a fragrant tea. The remaining fruit at the bottom also may be eate or preserved in the syrup and served as a fruit during the winter months.
About 15 years ago, Victoria Rossi, of the Castle Manor Garden Club planted a Citron, (not just a seed) picked fresh from a tree, in her garden. She had noticed that it smelled nice but didn’t know what it was at the time.
Despite our cold winters, her Citron tree continues to thrive outdoors, producing fragrant blossoms in the spring and bearing fruit every autumn. Victoria confesses that she enjoys this tree for decorative purposes only, and doesn’t make use of the fruit.
The 8th annual Orchid Show, “Cuba in Flower,” will be featured at the New York Botanical Garden in the Enid A. Haupt Conservatory now through April 11.
Lee Gugliada is past president of the Great Kills Garden Club and past director of First District Federated Garden Club of New York State.