The citron (Citrus medica), historically cedrate,[4] is a large fragrant citrus fruit with a thick rind. It is said to resemble a 'huge, rough lemon'.[5] It is one of the original citrus fruits from which all other citrus types developed through natural hybrid speciation or artificial hybridization.[6] Though citron cultivars take on a wide variety of physical forms, they are all closely related genetically. It is used in Asian and Mediterranean cuisine, traditional medicines, perfume, and religious rituals and offerings. Hybrids of citrons with other citrus are commercially more prominent, notably lemons and many limes.
The fruit's English name "citron" derives ultimately from Latin, citrus, which is also the origin of the genus name.
Other languages
A source of confusion is that 'citron' in French and English are false friends, as the French word 'citron' refers to what in English is a lemon; whereas the French word for the citron is 'cédrat'. Indeed, into the 16th century, the English term citron included the lemon and perhaps the lime as well.[7][failed verification] Other languages that use variants of citron to refer to the lemon include Armenian, Czech, Dutch, Finnish, German, Estonian, Latvian, Lithuanian, Hungarian, Esperanto, Polish and the Scandinavian languages.
In Italian it is known as cedro, the same name used also to indicate the coniferous tree cedar. Similarly, in Latin, citrus, or thyine wood referred to the wood of a North African cypress, Tetraclinis articulata. In Indo-Iranian languages, it is called turunj, as against naranj ('bitter orange'). Both names were borrowed into Arabic and introduced into Spain and Portugal after their occupation by Muslims in AD 711, whence the latter became the source of the name orange through rebracketing (and the former of 'toronja' and 'toranja', which today describe the grapefruit in Spanish and Portuguese respectively).[8]
Dutch merchants seasonally import Sukade for baked goods; a thick, light green colored commercially candied half peeling from Indonesia and other countries (sukade – Indonesian word for love, Citrus médica variety 'Macrocárpa'), which can reach 2.5 kilograms mass. A bitter taste is removed by salt treatment before processing into confectionery.[9]
In Hebrew it is called an etrog (אתרוג); in Yiddish, it is pronounced "esrog" or "esreg". The citron plays an important role in the harvest holiday of Sukkot paired with lulavim (fronds of the date palm).
Origin and distribution
Map of inferred original wild ranges of the main Citrus cultivars, and selected relevant wild taxa
The citron is an old and original citrus species.[11]
Archaeological evidence for citrus fruits has been limited, as neither seeds nor pollen are likely to be routinely recovered in archaeology.[19] The citron is thought to have been native to India,[18] in valleys at the foothills of the eastern Himalayas. It is thought that by the 4th century BC, when Theophrastus mentions the "Median apple." Despite its scientific designation, which is an adaptation of the old name in classical Greek sources “Median pome”, this fruit was not indigenous to Media or ancient Media [20][21] the citron was mostly cultivated in the Caspian Sea (north of Mazandarn and Gilan) on its way to the Mediterranean basin, where it was cultivated during the later centuries in different areas as described by Erich Isaac.[22] Many mention the role of Alexander the Great and his armies as they attacked Iran and what is today Pakistan, as being responsible for the spread of the citron westward, reaching the European countries such as Greece and Italy.[23][24][25][26][27][28][29][30]
Leviticus mentions the "fruit of the beautiful ('hadar') tree" as being required for ritual use during the Feast of Tabernacles (Lev. 23:40). According to Jewish Rabbinical tradition, the "fruit of the tree hadar" refers to the citron. Mishna Sukkah, c.2nd century AD, deals with halakhic aspects of the citron.
Ancient mosaic of Tiberian Synagogue depicting citrons
The citron has been cultivated since ancient times, predating the cultivation of other citrus species.[32]
Theophrastus
The following description on citron was given by Theophrastus[33]
Illustration of fingered citron with the leaves and thorns that are common to all varieties of citron
In the east and south there are special plants ... i.e. in Media(Perhaps they mistakenly called it Mad because it was located in the east of Parthia and south and the tree grows in the question of Caspian sea, Mazandaran, Gilan , not Mad[34][35] ) and Persia there are many types of fruit, between them there is a fruit called Median or Persian Apple. The tree has a leaf similar to and almost identical with that of the andrachn (Arbutus andrachne L.), but has thorns like those of the apios (the wild pear, Pyrus amygdaliformis Vill.) or the firethorn (Cotoneaster pyracantha Spach.), except that they are white, smooth, sharp and strong. The fruit is not eaten, but is very fragrant, as is also the leaf of the tree; and the fruit is put among clothes, it keeps them from being moth-eaten. It is also useful when one has drunk deadly poison, for when it is administered in wine; it upsets the stomach and brings up the poison. It is also useful to improve the breath, for if one boils the inner part of the fruit in a dish or squeezes it into the mouth in some other medium, it makes the breath more pleasant.
The seed is removed from the fruit and sown in the spring in carefully tilled beds, and it is watered every fourth or fifth day. As soon the plant is strong it is transplanted, also in the spring, to a soft, well watered site, where the soil is not very fine, for it prefers such places.
And it bears its fruit at all seasons, for when some have gathered, the flower of the others is on the tree and is ripening others. Of the flowers I have said[36] those that have a sort of distaff [meaning the pistil] projecting from the middle are fertile, while those that do not have this are sterile. It is also sown, like date palms, in pots punctured with holes.
This tree, as has been remarked, grows in Media and Persia.
Pliny the Elder
Citron was also described by Pliny the Elder, who called it nata Assyria malus. The following is from his book Natural History:
There is another tree also with the same name of "citrus", and bears a fruit that is held by some persons in particular dislike for its smell and remarkable bitterness; while, on the other hand, there are some who esteem it very highly. This tree is used as an ornament to houses; it requires, however, no further description.[37]
The citron tree, called the Assyrian, and by some the Median or Persian apple, is an antidote against poisons. The leaf is similar to that of the arbute, except that it has small prickles running across it. As to the fruit, it is never eaten, but it is remarkable for its extremely powerful smell, which is the case, also, with the leaves; indeed, the odour is so strong, that it will penetrate clothes, when they are once impregnated with it, and hence it is very useful in repelling the attacks of noxious insects.
The tree bears fruit at all seasons of the year; while some is falling off, other fruit is ripening, and other, again, just bursting into birth. Various nations have attempted to naturalize this tree among them, for the sake of its medica or Persian properties, by planting it in pots of clay, with holes drilled in them, for the purpose of introducing the air to the roots; and I would here remark, once for all, that it is as well to remember that the best plan is to pack all slips of trees that have to be carried to any distance, as close together as they can possibly be placed.
It has been found, however, that this tree will grow nowhere except in Persia. It is this fruit, the pips of which, as we have already mentioned, the Parthian grandees employ in seasoning their ragouts, as being peculiarly conducive to the sweetening of the breath. We find no other tree very highly commended that is produced in Media.[38]
Citrons, either the pulp of them or the pips, are taken in wine as an antidote to poisons. A decoction of citrons, or the juice extracted from them, is used as a gargle to impart sweetness to the breath. The pips of this fruit are recommended for pregnant women to chew when affected with qualmishness. Citrons are good, also, for a weak stomach, but it is not easy to eat them except with vinegar.[39]
Medieval authors
Ibn al-'Awwam's 12th-century agricultural encyclopedia, Book on Agriculture, contains an article on citron tree cultivation in Spain.[40]
Description and variation
A citron or citron-like hybrid of Italian origin, showing the thick rind
Fruit
The citron fruit is usually ovate or oblong, narrowing towards the stylar end. However, the citron's fruit shape is highly variable, due to the large quantity of albedo, which forms independently according to the fruits' position on the tree, twig orientation, and many other factors. The rind is leathery, furrowed, and adherent. The inner portion is thick, white and hard; the outer is uniformly thin and very fragrant. The pulp is usually acidic, but also can be sweet, and some varieties are entirely pulpless.
Most citron varieties contain a large number of monoembryonic seeds. The seeds are white with dark inner coats and red-purplish chalazal spots for the acidic varieties, and colorless for the sweet ones. Some citron varieties have persistent styles which do not fall off after fecundation. Those are usually preferred for ritual etrog use in Judaism.
Some citrons have medium-sized oil bubbles at the outer surface, medially distant to each other. Some varieties are ribbed and faintly warted on the outer surface. A fingered citron variety is commonly called Buddha's hand.
The color varies from green, when unripe, to a yellow-orange when overripe. The citron does not fall off the tree and can reach 8–10 pounds (4–5kg) if not picked before fully mature.[41][12] However, they should be picked before the winter, as the branches might bend or break to the ground, and may cause numerous fungal diseases for the tree.
Despite the wide variety of forms taken on by the fruit, citrons are all closely related genetically, representing a single species.[18][42] Genetic analysis divides the known cultivars into three clusters: a Mediterranean cluster thought to have originated in India, and two clusters predominantly found in China, one representing the fingered citrons, and another consisting of non-fingered varieties.[42]
Plant
A pure citron of any kind has a large portion of albedo, which is important for the production of succade.
Citrus medica is a slow-growing shrub or small tree that reaches a height of about 8 to 15ft (2 to 5m). It has irregular straggling branches and stiff twigs and long spines at the leafaxils. The evergreen leaves are green and lemon-scented with slightly serrate edges, ovate-lanceolate or ovate elliptic 2.5 to 7.0inches long. Petioles are usually wingless or with minor wings. The clustered flowers of the acidic varieties are purplish tinted from outside, but the sweet ones are white-yellowish.
The citron tree is very vigorous with almost no dormancy, blooming several times a year, and is therefore fragile and extremely sensitive to frost.[43]
While the lemon and orange are primarily peeled to consume their pulpy and juicysegments, the citron's pulp is dry, containing a small quantity of juice, if any. The main content of a citron fruit is its thick white rind, which adheres to the segments and cannot easily be separated from them. The citron gets halved and depulped, then its rind (the thicker the better) is cut into pieces. Those are cooked in sugar syrup and used as a spoon sweet known in Greek as "kítro glykó" (κίτρο γλυκό), or diced and candied with sugar and used as a confection in cakes. In Italy, a soft drink called "Cedrata" is made from the fruit.
In Samoa a refreshing drink called "vai tipolo" is made from squeezed juice. It is also added to a raw fish dish called "oka" and to a variation of palusami or luáu.
Citron is a regularly used item in Asian cuisine.
Today the citron is also used for the fragrance or zest of its flavedo, but the most important part is still the inner rind (known as pith or albedo), which is a fairly important article in international trade and is widely employed in the food industry as succade,[23] as it is known when it is candied in sugar.
The dozens of varieties of citron are collectively known as Lebu in Bangladesh, West Bengal, where it is the primary citrus fruit.
In Iran the citron's thick white rind is used to make jam; in Pakistan the fruit is used to make jam but is also pickled; in South Indian cuisine, some varieties of citron (collectively referred to as "Narthangai" in Tamil and "Heralikayi" in Kannada) are widely used in pickles and preserves. In Karnataka, heralikayi (citron) is used to make lemon rice. In Kutch, Gujarat, it is used to make pickle, wherein entire slices of fruits are salted, dried and mixed with jaggery and spices to make sweet spicy pickle.[46] In the United States, citron is an important ingredient in holiday fruitcakes.
The citron (the word for which in Hebrew is etrog) is used by Jews for a religious ritual during the Jewish harvest holiday of Sukkot, the Feast of Tabernacles; therefore, it is considered to be a Jewish symbol, one found on various Hebrew antiques and archaeological findings.[48]
A variety of citron native to China has sections that separate into finger-like parts and is used as an offering in Buddhist temples.[49]
In Hinduism
In Nepal, the citron (Nepali: बिमिरो, romanized:bimiro) is worshipped during the Bhai Tika ceremony during Tihar.[50] The worship is thought to stem from the belief that it is a favorite of Yama, Hindu god of death, and his sister Yami.[51]
Perfumery
For many centuries, citron's fragrant essential oil (oil of cedrate) has been used in perfumery, the same oil that was used medicinally for its antibiotic properties. Its major constituent is limonene.[52]
↑ Klein, J. (2014). "Citron Cultivation, Production and Uses in the Mediterranean Region". In Z. Yaniv; N. Dudai (eds.). Medicinal and Aromatic Plants of the Middle-East. Medicinal and Aromatic Plants of the World. Vol.2. Springer Netherlands. pp.199–214. doi:10.1007/978-94-017-9276-9_10. ISBN978-94-017-9275-2.
↑ E. Nicolosi; Z. N. Deng; A. Gentile; S. La Malfa; G. Continella; E. Tribulato (June 2000). "Citrus phylogeny and genetic origin of important species as investigated by molecular markers". Theoretical and Applied Genetics. 100 (8): 1155–1166. doi:10.1007/s001220051419. S2CID24057066.
↑ Asad Asadi Abkenar; Shiro Isshiki; Yosuke Tashiro (1 November 2004). "Phylogenetic relationships in the 'true citrus fruit trees' revealed by PCR-RFLP analysis of cpDNA". Scientia Horticulturae. 102 (2): 233–242. doi:10.1016/j.scienta.2004.01.003.
↑ C. A. Krug (June 1943). "Chromosome Numbers in the Subfamily Aurantioideae with Special Reference to the Genus Citrus". Botanical Gazette. 104 (4): 602–611. doi:10.1086/335173. JSTOR2472147. S2CID84015769.
↑ R. Carvalho; W. S. Soares Filho; A. C. Brasileiro-Vidal; M. Guerra (March 2005). "The relationships among lemons, limes and citron: a chromosomal comparison". Cytogenetic and Genome Research. 109 (1–3): 276–282. doi:10.1159/000082410. PMID15753587. S2CID26046238.
↑ Erich Isaac (January 1959). "The Citron in the Mediterranean: a study in religious influences". Economic Geography. 35 (1): 71–78. doi:10.2307/142080. JSTOR142080.
↑ Francesco Calabrese (2003). "Origin and history". In Giovanni Dugo; Angelo Di Giacomo (eds.). Citrus: The Citrus Genus. CRC Press. p.4. ISBN9780203216613.
↑ "Chap. 31.—The Citron-Tree". Perseus Digital Library. Tufts University. excerpting from John Bostock; H. T. Riley, eds. (1855). The Natural History. Pliny the Elder. London: Taylor and Francis.
↑ Inouye, S.; Takizawa, T.; Yamaguchi, H. (2001). "Antibacterial activity of essential oils and their major constituents against respiratory tract pathogens by gaseous contact". Journal of Antimicrobial Chemotherapy. 47 (5): 565–573. doi:10.1093/jac/47.5.565. PMID11328766.
Citrus is a genus of flowering trees and shrubs in the family Rutaceae. Plants in the genus produce citrus fruits, including important crops such as oranges, mandarins, lemons, grapefruits, pomelos, and limes.
Etrog is the yellow citron used by Jews during the weeklong holiday of Sukkot as one of the four species. Together with the lulav, hadass, and aravah, the etrog is taken in hand and held or waved during specific portions of the holiday prayers. Special care is often given to selecting an etrog for the performance of the Sukkot holiday rituals.
A lime is a citrus fruit, which is typically round, green in color, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles.
The pomelo, also known as a shaddock and from the family Rutaceae, is the largest citrus fruit. It is an ancestor of several cultivated citrus species, including the bitter orange and the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia. Similar in taste to a sweet grapefruit, the pomelo is commonly eaten and used for festive occasions throughout Southeast and East Asia. As with the grapefruit, phytochemicals in the pomelo have the potential for drug interactions.
Citrus bergamia, the bergamot orange, is a fragrant citrus fruit the size of an orange, with a yellow or green colour similar to a lime, depending on ripeness.
The Key lime or acid lime is a citrus hybrid native to tropical Southeast Asia. It has a spherical fruit, 2.5–5 centimetres in diameter. The Key lime is usually picked while it is still green, but it becomes yellow when ripe.
Citrus medica var. sarcodactylis, or the fingered citron, is a citron variety whose fruit is segmented into finger-like sections, resembling those seen on representations of the Buddha. It is called Buddha's hand in many languages including English, Chinese, Japanese, Korean, Vietnamese, and French.
Rangpur, Citrus × limonia or Citrus reticulata × medica, sometimes called the rangpur lime, mandarin lime or lemandarin, is a hybrid between the mandarin orange and the citron. It is a citrus fruit with a very acidic taste and an orange peel and flesh.
Zest is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to many different types of food.
Sweet lemon and sweet lime refer to groups of citrus hybrids that contain low acid pulp and juice. They are hybrids often similar to non-sweet lemons or limes, but with less citron parentage. Sweet limes and lemons are not sharply separated:
The sweet lime, Citrus limettioides Tan., is often confused with the sweet lemon, C. limetta Tan., which, in certain areas, is referred to as "sweet lime". In some of the literature, it is impossible to tell which fruit is under discussion.
The ponderosa lemon is a citrus hybrid of a pomelo and a citron. It is not the same as the 'Yuma Ponderosa' lemon-pomelo hybrid used as citrus rootstock.
The Diamante citron (Citrus medica cv. diamante − {{lang-it|cedro di diamante} is a variety of citron named after the town of Diamante, located in the province of Cosenza, Calabria, on the south-western coast of Italy, which is its most known cultivation point. This is why this variety is sometimes called the "Calabria Esrog". "Esrog" is the Ashkenazi Hebrew name for citron.
Succade is the candied peel of any of the citrus species, especially from the citron or Citrus medica which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus. However, the term is also occasionally applied to the peel, root, or even entire fruit or vegetable like parsley, fennel and cucurbita which have a bitter taste and are boiled with sugar to get a special "sweet and sour" outcome.
The Yemenite citron is a variety of citron, usually containing no juice vesicles in its fruit's segments. The bearing tree and the mature fruit's size are somewhat larger than the trees and fruit of other varieties of citron.
The Corsican citron is a citron variety that contains a non-acidic pulp.
The lemon is a species of small evergreen tree in the Citrus genus of the flowering plant family Rutaceae, native to Asia, including Northeast India where it was first grown. It is a hybrid of the citron and the bitter orange.
The lumia is also called the pear lemon, since its shape resembles a pear. It is also called French lime and sometimes sweet lemon, even though it is not necessarily sweet.
Rhobs al-Arsa is a very popular citrus fruit in Morocco.
Citrus taxonomy is the botanical classification of the species, varieties, cultivars, and graft hybrids within the genus Citrus and related genera, found in cultivation and in the wild.
Pompia, also called pumpia, sa pompia, spompia, and China citron, is a Citrus hybrid cultivated for its edible fruit. It is a taxonomical synonym of Citrus medica.
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