Citron

Citron is a large, knobbly citrus fruit with an exceptionally thick, aromatic rind and very little juice. The peel is intensely fragrant with resinous, piney-lemon notes, while the pith is firm and bitter. Cooks zest it, candy the peel, make marmalade, or infuse spirits and syrups; it is sold fresh (including Buddha's hand types) and as candied or dried peel.\n\nOriginating in South and Southeast Asia, citron traveled west along early trade routes and took root around the Mediterranean. It features in Jewish tradition as the etrog and appears in Mediterranean and Middle Eastern sweets, while various Asian cuisines use its aroma and preserved rind. Today it is grown mainly for peel processing in Mediterranean countries and parts of India and China.