Corsican citron

Citron varieties
Acidic-pulp varieties:
Diamante citron Greek citron Balady citron Florentine citron
Non-acidic varieties:
Moroccan citron Corsican citron
Pulpless varieties:
Buddha's hand Yemenite citron
Related Articles:
Citrus • Succade • Hybrid • Grafting • Chimera • Etrog • Sukkoth • Four Species
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The Corsican citron is a sweet pulp citron, which was traditionally one of the most important varieties employed in Succade production. The name is from its most original cultivation center which is even today, at the French Island of Corsica or Corse. The fruit used to be shipped to Italy, where it was depulped in the large centers in Livorno, hence its name the Citron of Commerce.

For a short period of time the Genoese merchants, who were the leading suppliers of fruit for Jewish ritual of Etrog, used to ship also some amount of this Corsican variety. This tradition stopped due to competition with the Greek citron which was considered to be of extraordinary beauty.

Today the citron is cooked with sugar to produce a delicious jam.^[1]

References

• The Citrus Variety Collection by the University of California Riverside. See also description of falsely labeled as the Citron of Commerce
• Description of citron and varieties by Purdue University
• The Citrus Industry

1. ^ Gourmet Food Store

• Plant Immigrants
• Some Pictures, More Pictures
• The Cultivated Oranges and Lemons
• The Pharmaceutical Journal-Consular report
• The Gardeners Chronicle
• Biennial Report
• Report Google Books
• Parliamantery Papers
• The Dublin REview
• Monthly Consular
• Bulletin Victoria
• Science
• Alimea