what to do with a citron?
I was lucky enough to find a citron at the local farmer's market this morning, and I was wondering what to do with it. The woman who sold it to me gave me a taste of the raw pith which was delicious, but I feel like there should be some good applications, other than candying it. Any thoughts?
They're actually very different. The smell of the citron is more flowery than that of a lemon. Inside they are mostly pith which is, magically, not bitter when you eat it raw. The fruit itself can be bitter or sweet, depending on the variety. It looks like I'll be candying the rind, but the last time I candied grapefruit rind it never got un-sticky. I may try a glace (glazed) recipe, but they take at least 3 days to make, and I'm usually really impatient when I make something.
Yujacha (citron tea)
4 each citrons* (available in many Asian markets)
1 1/2 cups sugar
1/2 cup honey
* May substitute with any citrus fruit
*(4 oranges, 5 lemons or limes, 2 small grapefruit, etc)
Wash the fruit well in cold water.
Peel then remove and discard any white remaining on the fruit.
Cut peel into thin strips.
Segment the fruit.
Place fruit and peel in a bowl in layers, covering each layer generously with sugar.
Cover and let stand at room temperature for two to four hours. (sugar should be dissolved or be transparent).
Place in a jar in layers, drizzling honey over each layer, and close tightly. Refrigerate for one week.
Add 1 tablespoon of the syrup like mix to one cup of boiling water.
I had great success candying it, freezing it, and then pulling it out to put in cakes. Fantastic in almond/orange cake.
I ended up candying it. I saves the syrup fir beverages and possibly dousing a cake in the future, and the little bits that were at the bottom of the pot after candying were made into marmalade. Tasty stuff! Here's a photo of the candied rind. Thanks for the suggestions!