Citron

The citron, not to be confused with the lemon (which also bears the name “citron” in French), is native to the Himalayan foothills and has the honor of being the first of the citrus fruit to make its way out of Asia in approximately 700 BC. A long and lumpy fruit that is pale-green in color, the citron has pulp that is both bitter and dry. It is not eaten raw and has few culinary applications aside from being candied and used in marmalades. The aromatic rind, however, is used in making perfume for both cosmetics and religious ceremonies.