Fresh Organic Sicilian Citrons

Sicilian Organic Citrons: Product Sheet

The Citron(Citrus medicaL., family Rutaceae) is a citrus fruit — not to be confused with Cedrus, the conifer — cultivated organically in Francofonte, in the province of Siracusa. After harvesting, it undergoes no treatment: no waxes or fungicides. The fruit is composed of approximately 70% peel and albedo (the pulp is 25-30%), with edible peel, sweet white albedo, and an aromatic, slightly acidic flavor. Ideal for raw consumption, candied fruit, jam, liqueur, and grated zest. It is harvested from November to February and is available within 48 hours throughout Italy.

Is a citron a citrus fruit or a coniferous tree?

The citron sold on this page is a citrus fruit: Citrus medica, family Rutaceae. The Italian name is ambiguous because it coincides with that of Cedrus, the genus of conifers in the Pinaceae family to which the cedar of Lebanon belongs. They are two plants with no botanical relation.

Citrus medicais one of the three ancestral species of citrus fruits, along with pomelo (Citrus maxima) and mandarin (Citrus reticulata): all other citrus fruits — lemon, orange, grapefruit, lime — are derived from the cross-breeding of these three. Lemon (Citrus limon), in particular, is a hybrid descended from the citron. The citron is therefore not a giant lemon: it is its ancestor.

Can citron be eaten raw?

Yes, and raw is the best way to get to know it. Slice it thinly with the peel, season with salt, extra virgin olive oil, and pepper, and serve as an appetizer or in a salad. The albedo, the white part under the peel, is sweet, not bitter.

It's the opposite of what one might expect from a thick-skinned citrus fruit. In the citron, the albedo is the predominant part of the fruit and the pulp is barely a quarter: the white part is not waste, it's the ingredient. Low-acidity Sicilian varieties are those traditionally intended for fresh consumption.

Three ways to start:

• Sliced with salt and oil— the simplest Sicilian appetizer, including the peel.
• In a salad— with fennel, black olives, and red onion.
• Diced— on a fruit salad or a raw fish carpaccio.

What does Sicilian citron taste like?

Citron has a citrusy but not very acidic flavor, much less aggressive than lemon. The pulp is delicate and not very juicy. The white albedo is sweetish, with a slightly bitter finish. The peel is intensely aromatic, with notes of lemon and resin.

The profile changes with the variety: low-acidity Sicilian varieties, like vozza vozza(the bumpy citron, with a warty peel), are best suited for eating raw precisely because of their contained acidity. Those expecting the acidic kick of lemon will be surprised: citron is more aromatic than sour.

How much does a kilo of citrons cost?

Our organic Sicilian citrons cost €3.53 per kilo: a 4.5 kg box costs €15.90. The price includes harvesting upon order — the fruits are picked from the plant after your purchase — and there are no intermediaries between the citrus grove and your kitchen.

The price per kilo of citron varies greatly depending on the channel: retail at fruit and vegetable markets is significantly higher, while direct purchase from the producer in a box lowers the unit cost. Citron is a large citrus fruit, so a box contains few fruits of significant weight: a single citron can exceed one kilo.

What is the citron season in Sicily?

Sicilian citrons are harvested from November to February. During this window, the peel reaches its maximum concentration of essential oils and the albedo its best thickness. Out of season, fresh Italian citron simply isn't available: what is found on the market is candied or preserved.

The color changes from light green to yellow with ripening. Both are edible: the aromatic intensity changes, not the edibility. We open orders in November and close them when the harvest ends.

How many types of citron are there?

Among the main varieties of Citrus medicawe find Vozza vozzaor bumpy citron, Sicilian, with a warty peel and low acidity, excellent raw and in salads; Bajoura, also Sicilian, with a thick and compact albedo ideal for candied fruits and jams; and the Calabrian Liscio Diamante, with a smooth peel and the most cultivated in Southern Italy, selected for candying. There are also particular varieties such as Buddha's Hand(C. medicavar. sarcodactylis), with a fruit divided into "fingers" and almost no pulp, used as an ornament and for flavoring, and the Etrogor Jewish citron (C. medicavar. ethrog), a ritual variety associated with the Jewish festival of Sukkot.

What is the difference between Sicilian citron and Calabrian citron?

The Calabrian citron from the Riviera dei Cedri, especially the Liscio Diamante, is selected for candying and for the ritual etrog market. The low-acidity Sicilian citron, like vozza vozza, is instead grown to be eaten fresh. It is not a hierarchy of quality: it is a difference in intended use.

Calabria concentrates Italian production for the confectionery industry and has built an entire district around this citrus fruit, between the Riviera dei Cedri and the municipality of Santa Maria del Cedro. Sicily produces smaller quantities, in mixed citrus groves, with varieties designed for raw consumption. If you are looking for a citron to slice and season, the Sicilian one is the natural choice.

Why is the peel of organic citrons edible?

Because it receives no surface treatment. Conventional citrus fruits are treated after harvesting with waxes and fungicides that remain on the peel to extend their shelf life. Our organic citrons undergo no post-harvest treatment: the peel can be grated, candied, and eaten.

In citron, this is crucial, because the peel is the fruit. Zest and albedo account for about 70% of the weight: if you can't eat them, you've bought less than a third of what you paid for. Candied fruit, jam, grated zest, liqueur: every traditional preparation with citron starts with the peel. A surface-treated citron is unusable for all of them.

What are the nutritional properties of citron?

Fresh citron is a low-calorie fruit rich in Vitamin C. It contains flavonoids, particularly hesperidin, and pectin, a soluble fiber concentrated in the albedo. The essential oils of the peel, including limonene, are responsible for its aroma.

The profile changes radically with candying: candied citron is caloric due to the added sugar, not the fruit itself. Fresh citron, by itself, remains a light food.

How to store fresh citron?

Whole citron can be stored for a long time thanks to its thick peel: all it needs is a cool, dry place away from direct light. In the refrigerator, in the vegetable drawer, its shelf life is further extended. Once cut, it should be consumed within a few days, covering the exposed part with plastic wrap.

If the peel starts to soften, it's time to use it. You can freeze grated zest or juice in ice cubes and keep them for months without losing aroma.

What can be prepared with citrons?

Citrons can be used to prepare candied fruit, jam, salads, liqueur, and cedrata (citron-flavored drink). Everything is used: the yellow peel for aroma, the white albedo for texture and sweetness, the pulp for juice. It is the citrus fruit with the highest yield in the kitchen, because nothing is wasted.

• Candied citron— the historical use: the thick albedo is the ideal raw material.
• Citron jam and marmalade— the whole fruit is processed, including the peel.
• Citron salad— thinly sliced with salt, oil, fennel, or black olives.
• Citron liqueur— infusion of only the peels in alcohol, like limoncello.
• Cedrata— the drink based on juice and peels.
• Grated zest— on risottos, pasta, desserts, and fish carpaccios.

What is the difference between citron and lemon?

Citron and lemon both belong to the Rutaceae family, but citron is larger, has a much thicker peel, a sweet rather than bitter albedo, and a pulp that is not very juicy and not very acidic. Lemon is a hybrid that actually descends from citron.

This comparison deserves more space than this: we have explored it in the article difference between citron and lemon.

Where do citrons grow in Italy?

Citrons grow in the southern regions: in Calabria, along the Riviera dei Cedri in the upper Tyrrhenian Cosenza area, and in Sicily. There are also cultivations in Campania and on Lake Garda. Citron fears frost and needs mild winters: outside the South, it does not produce.

How we harvest and ship citrons

We do not keep citrons in stock. We harvest them after your orderand ship on Mondays and Tuesdays, to prevent the goods from being stuck in the courier's warehouses over the weekend. Delivery takes place within 48 hours of departure.

We cultivate in Sicily, in Francofonte in the province of Siracusa, and sell directly from the citrus grove, without intermediaries. If a product arrives damaged, just send us the order number and a photo: we will immediately open a claim with the courier.