Greek citron
Greek Citron is a variety of citron, scientifically known as Citrus medica var. citrata, that is traditionally cultivated in the Ionian Islands, particularly on the island of Naxos. It is one of the original citrus fruits and has a strong fragrance. The Greek citron is used in various forms such as candied peel and in some traditional Greek dishes.
History[edit]
The Greek citron has been cultivated in the Ionian Islands for many centuries. It was likely introduced to Greece from Persia (now Iran) or India. The fruit was highly valued in ancient times for its fragrance and was often used in religious ceremonies.
Cultivation[edit]
The Greek citron tree is small to medium in size, with a spreading habit and a dense canopy of dark green leaves. The fruit is small to medium in size, oblong, with a rough and bumpy rind. The rind is green when unripe, turning to a yellow-orange when ripe. The flesh is pale yellow and contains a small amount of juice.
Uses[edit]
The Greek citron is primarily used for its peel, which is candied and used in baking and confectionery. The peel has a strong, sweet-tart flavor. The fruit is also used in some traditional Greek dishes, such as Avgotaraho, a dish made with cured fish roe.
Conservation[edit]
The Greek citron is a rare variety and its cultivation is limited to a few areas in Greece. Efforts are being made to preserve this unique variety through the establishment of protected cultivation areas and the promotion of its use in traditional Greek cuisine.
See also[edit]
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