Cedro is what the Italians call citron. The special type of lemon from the Far East is becoming increasingly popular in this country.
Especially in the winter months you can buy a real treasure from specialized greengrocers: the royal-looking citron (Citrus medica) - also called Cedro by the Italians. Even if it does not immediately attract admiration with its gnarled skin at first sight, the intense scent and aromatic taste of the handball-sized fruit are convincing. Find out below where the citron comes from and what else it has to offer.
Origin of citron/Cedro
Citrons are believed to have originated in Southeast Asia or at the foot of the Himalayas. What is certain is that the cedro is one of the oldest citrus species, along with the tangerine and the pomelo. In historical records, the fruits can be found in a wide variety of places: In the writings of Alexander the Great, the cedro was discovered and categorized during the conquest of the Old Persian Empire. With the conquest of Jerusalem, citrons found their way to Europe, with migrants bringing planting material to Spain and southern Europe. Some of the migrants later settled in Calabria and Sicily, which is still one of the main growing areas for Cedri today.
In Buddhism and Judaism, a ritual meaning is ascribed to the intensely fragrant fruits. While Jews use pristine citron as etrog for the Feast of Tabernacles, Buddhists add the fruits of the Buddha's Hand variety to altar offerings. In Chinese customs, the cedro stands for he alth, happiness and contentment and is often given as a gift on New Year's Day.
You can find more information about the extraordinary citron variety Buddhas Hand and its use here in our special article.
Properties of Citron/Cedro
Anyone who likes the fresh taste and smell of lemons will really love Cedro. Because not only the flowers smell intense,fruity and fresh, but also its leaves, the wood and the fruits that ripen in winter and can remain on the tree for weeks. Similar to lavender flowers, the fruits are also used as a room fragrance and in wardrobes.
Uses of citron/cedro in the kitchen
In upscale gastronomy, the peel is mostly used to season and decorate various dishes, but recently the pulp has also been used. This is surrounded by a thick layer of white mesocarp, so that the proportion of pulp is relatively manageable.
For the cedri carpaccio that is so popular in southern Italy, the fruits, which can weigh up to four kilos, are thoroughly grown and cut into thin slices. The slices are placed on a large plate and drizzled with s alt, pepper and good quality olive oil. The cedri carpaccio can be combined with a wide variety of side dishes such as radicchio, prawns or grilled pork fillet.
In another form of preparation, the slices of cedro are sprinkled with s alt and plenty of olive oil. Buffalo mozzarella wrapped in a cedar leaf is put in the oven for a few minutes at 220 °C and the grill function is activated. The buffalo mozzarella warms up and the cedro leaf develops wonderful roasted aromas. The cedro slice is then garnished with the mozzarella.
In addition to being used as a starter and to taste main dishes, cedro is made into a fantastic lemonade on the western shore of Lake Garda. The cultivation and processing of Cedri has a long tradition in Saló. This is where the cedrata is born, known for its aroma and refreshing taste. Furthermore, jam, liqueur and, of course, citron are made from citron. Extracted scents from the cedar peel can also be found in expensive perfumes.
If you are interested in more extraordinary citrus fruits, you can read on here.