Corsican citron

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Corsican citron

The Corsican citron is a sweet pulp citron, which was traditionally one of the most important varieties employed in Succade production.

Corsican citrons on the tree

The name is from its most original cultivation center which is even today, at the French Island of Corsica or Corse.

The fruit used to be shipped to Genoa, Italy, where it was de-pulped in the large centers in Livorno, hence its name the Citron of Commerce.

3 etrog.JPG

Citron varieties

Acidic-pulp varieties:

Non-acidic varieties:

Pulpless varieties:

Related Articles:
CitrusSuccadeEtrogHybridGraftingChimeraSukkothFour Species

For a short period of time Genoese merchants, who supplied fruit for the Jewish ritual of Etrog, used to ship also some amount of this Corsican variety. This tradition stopped due to competition with the Greek citron which was considered to be of extraordinary beauty.[1]

Today the citron is cooked with sugar to produce a jam.


External links[edit]