Corsican citron

Corsican citron is a specific variety of citron, a large fragrant citrus fruit with a thick rind, native to Corsica, a Mediterranean island and one of the 18 regions of France. The Corsican citron, also known as Citrus medica var. corsicana, is highly valued for its unique properties and uses.

Description

The Corsican citron is a small to medium-sized tree that typically grows to a height of 3-4 meters. The fruit is oblong and slightly pointed at both ends. The rind is thick and leathery, with a rough texture and a bright yellow color when ripe. The pulp is acidic and less sweet than other citrus fruits, with a distinctive aroma.

Cultivation

Corsican citron is cultivated primarily in the Balagne region of Corsica, where the climate and soil conditions are ideal for its growth. The trees are typically grown in terraced gardens, known as pezzu. The cultivation of Corsican citron is a traditional practice in Corsica, with many families having their own pezzu and passing down the knowledge of citron cultivation from generation to generation.

Uses

The Corsican citron is used in a variety of ways. The fruit's rind is often candied and used in baking and confectionery. The pulp and juice are used in cooking, particularly in Corsican cuisine, where they are used to flavor fish and seafood dishes. The essential oil extracted from the rind is used in perfumery and aromatherapy.

Conservation

The Corsican citron is considered a heritage fruit and is protected by the Appellation d'Origine Contrôlée (AOC) status in France. This means that only citrons grown in Corsica can be sold as "Corsican citron". The AOC status helps to preserve the traditional cultivation methods and the quality of the fruit.

See also

• Citrus taxonomy
• List of citrus fruits
• Agriculture in Corsica

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