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.[1] However, the term is also occasionally applied to the peel, root,[2] or even entire fruit or vegetable like parsley, fennel[3] and cucurbita[4] which have a bitter taste and are boiled with sugar to get a special "sweet and sour" outcome.[5]
The word succade is most probably derived from the Latinsuccidus,[9] but according to others the name may have originated from the Hebrew word sukkah, the temporary booth that Jews build on the holiday of Sukkot. The citron, known in Hebrew as an etrog, is one of the symbolic Four Species used on that holiday. After Sukkot, some Jews candy the etrog or make marmalade from it.[10][bettersourceneeded]
A pure citron of any kind has a large portion of albedo, which is important for the production of succadeLocation of mesocarp or albedo in a sweet orange
While the word Succade was widely used in German,[11] today it is usually called Zitronat. The French call it fruit glacé or fruit confit, and is also known as candied fruit or crystallized fruit. It has been around since the 14th century.[citation needed]
Production
The citron fruits are halved, depulped, immersed in seawater or ordinary salt water to ferment for about 40 days, the brine being changed every two weeks, rinsed, and put in denser brine in wooden barrels for storage and for export. After partial de-salting and boiling to soften the peel, it is candied in a strong sugar solution. The candied peel is sun-dried or put up in jars for future use. Candying is traditionally done in Livorno, Italy, where they gathered the Corsican citrons from Corsica, the Diamante citrons from Liguria, Naples, Calabria and Sicily, and the Greek citron from Greece through Trieste.[12][13]
The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, thereby preventing the growth of spoilage microorganisms.[14]
In the Eastern Bloc, ersatz succade and orangeat were prepared from unripe tomatoes and carrots respectively, as citrus fruits were scarce goods that could not be produced domestically.[15]
Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly strong sugar solutions for a number of weeks, and then dry off any remaining water.[citation needed]
The high sugar content of finished glacé fruits inhibits the growth of microorganisms, and glacé fruits will keep for a number of years without any additional methods of preservation.[citation needed]
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.
Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves.
Citrus hystrix, called the kaffir lime, Thai lime or makrut lime, is a citrus fruit native to tropical Southeast Asia.
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.
The citron, historically cedrate, is a large fragrant citrus fruit with a thick rind. It is said to resemble a 'huge, rough lemon'. It is one of the original citrus fruits from which all other citrus types developed through natural hybrid speciation or artificial hybridization. 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.
Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.
Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and formerly beef suet, usually used as a pie or pastry filling. Mincemeat formerly contained meat, notably beef or venison. Modern recipes replace the suet with vegetable shortening.
Yuja-cha (Korean: 유자차) or yuja tea is a traditional Korean tea made by mixing hot water with yuja-cheong. Yuja tea is popular throughout Korea, especially in the winter. This tea is created by curing yuja into a sweet, thick, pulpy syrup. It does not contain caffeine. It is often sold in markets in large jars and used as a home remedy for the common cold.
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.
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 foods.
Peel, also known as rind or skin, is the outer protective layer of a fruit or vegetable which can be peeled off. The rind is usually the botanical exocarp, but the term exocarp also includes the hard cases of nuts, which are not named peels since they are not peeled off by hand or peeler, but rather shells because of their hardness.
Spoon sweets are sweet preserves, served in a spoon as a gesture of hospitality in Bosnia, Serbia, Albania, Greece, Turkey, Kosovo, Cyprus, the Balkans, parts of the Middle East, and Russia. They can be made from almost any fruit, though sour and bitter fruits are especially prized. There are also spoon sweets produced without fruit.
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
The Diamante citron 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.
Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to remain edible for up to a year. It has existed since the 14th century.
Jeonggwa is a crispy, chewy hangwa with vivid colors and a translucent look. It can be made by boiling sliced fruits, roots, or seeds in honey, mullyeot, or sugar water, then drying the slices, and optionally shaping them into flowers or other decorative forms. The candied fruits, roots, or seeds may have the similar texture to jam, marmalade, or jelly.
The Corsican citron is a citron variety that contains a non-acidic pulp.
Dundee cake is a traditional Scottish fruit cake.
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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