Citron

(1) Dutch, French, and Swedish for “lemon.” (2) A citrus fruit (Citrus medica), native to China and dating from the sixteenth century, that appears similar to a huge (it ranges from 6 to 9 inches/15 to 22.5 cm long) yellowish-green lemon. Although the citron resembles a lemon in many respects, a substantial difference is that the citron yields almost no juice. The bulk of the fruit is made up of dense rind. It has a hard, thick, lumpy peel and very tart flesh. Because its dry pulp is extremely sour and bitter, it cannot be eaten raw. The citron is thus cultivated for its peel, which is either pressed or candied and used in baking desserts, pastries, confections, and fruitcakes. Before the peel is candied, it is processed in brine and pressed to extract citron oil, which is used to flavor liqueurs, to scent cosmetic products, and in medicine. Additionally, the term citron is also the name for a preserve or pickle made from the rind of a variety of watermelon.