Citron – Persian Apple

April 18th, 2012 / Comments 0

A fragrant fruit, citron was the first citrus to reach the countries surrounding the Mediterranean Sea.

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Unlike lemons, limes or oranges its not the juicy segments in the center that are most valued, its the thick white rind under the bright yellow peel.

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Citron rind is candied and used to flavor sweet cakes and cookies or eaten as a sweet treat with a cup of espresso.

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Citron rind can also be served on its own flavored with a bit of extra virgin olive oil and a sprinkle of sea salt or added to a salad of oranges and  fennel.

The lemon scented rind is said to keep moths away from woolens.

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Citron – Persian Apple at Vermont food from a country kitchen – Carol Egbert.com

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