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what to do with a citron?

learningslo Mar 23, 2013 02:02 PM

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?

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  1. sunshine842 RE: learningslo Mar 23, 2013 02:58 PM

    unless I'm really, really missing something, a citron is a standard-issue lemon.

    4 Replies
    1. re: sunshine842
      iluvcookies RE: sunshine842 Mar 23, 2013 04:27 PM

      It's more like a cousin to the lemon, and is usually candied or made into jam


      1. re: sunshine842
        learningslo RE: sunshine842 Mar 23, 2013 10:21 PM

        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.

        1. re: learningslo
          sunshine842 RE: learningslo Mar 23, 2013 11:42 PM

          fair enough -- haven't heard of that one, and in my part of the world, a citron is just a lemon.

          1. re: sunshine842
            Harters RE: sunshine842 Mar 24, 2013 03:44 AM

            I hadnt heard of it either. Lemons are lemons here. But Google confirms they have different botanical names. Lemon being "citrus x limon" and citron being "citrus medica".

      2. Cheese Boy RE: learningslo Mar 23, 2013 10:06 PM

        Candy it so you can make a Gâteau à la Ricotta & Citron later.

        1. Becca Porter RE: learningslo Mar 24, 2013 06:24 AM

          David Lebovitz has a lot regarding citron on his blog.

          1 Reply
          1. re: Becca Porter
            sunshine842 RE: Becca Porter Mar 24, 2013 09:01 AM

            you have to read each entry, though -- sometimes he's talking about citron as used in the OP here, but very, very often he's talking about...lemons (tarte au citron et al)

          2. hannaone RE: learningslo Mar 24, 2013 08:45 AM

            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.

            1. g
              Guenevere RE: learningslo Mar 25, 2013 10:44 AM

              I had great success candying it, freezing it, and then pulling it out to put in cakes. Fantastic in almond/orange cake.

              1. l
                learningslo RE: learningslo Mar 25, 2013 02:30 PM

                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!

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