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The citron (Citrus medica), historically cedrate, [4] is a large fragrant citrus fruit with a thick rind.It is said to resemble a 'huge, rough lemon'. [5] It is one of the original citrus fruits from which all other citrus types developed through natural hybrid speciation or artificial hybridization. [6]
Like the Rangpur lime and rough lemon, it is a hybrid of a mandarin orange (C. reticulata) and a citron (C. medica), with the citron being the pollen parent and the mandarin being the seed parent. The fruit is moderately large (around the size of an orange), seedy, round and slightly elongated, and yellow-orange in color. Yukou: Citrus yuko
Ripening is the sequence of changes within the fruit from maturity to the beginning of decay. These changes involve the conversion of starches to sugars, a decrease in acids, softening, and a change in the fruit's colour. [35] Citrus fruits are non-climacteric and respiration slowly declines and the production and release of ethylene is gradual ...
Yuzu, also known as Japanese citron, is a small, tangy citrus with bumpy skin and large seeds. It originated in China, but today is most commonly associated with Japanese cuisine.
Nachmanides (1194 – c. 1270) suggests that the word was the original Hebrew name for the citron. [citation needed] According to this view, the word etrog was introduced over time and adapted from Aramaic. The Arabic name for the citron fruit, itranj (اترنج), mentioned in hadith literature, is also adapted from Aramaic.
With peak citrus season underway, now is the moment to explore what a pomelo is, reveling in every last bite of this special fruit, from the outside in. Winter offers a wonderland of juicy choices ...
Citrus medica var. sarcodactylis, or the fingered citron, is a citron variety whose fruit is segmented into finger-like sections, resembling those seen on representations of the Buddha. It is called Buddha's hand in many languages including English , Chinese , Japanese , Korean , Vietnamese , and French .
The key ingredient for the tea is made by preserving the yuja citrus fruit (familiar to some as yuzu in Japanese) in sugar or honey to create a thick marmalade. The marmalade, or yuja-cheong, is ...