Dulcia Citron
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Description/Taste
Dulcia citrons are an oval-shaped fruit with similar qualities to lemons. These fruits resemble the size and form of a flattened mandarin orange, persimmon, or large tomato. They have a bright yellow hue that turns orange-yellow when ripe and are covered in small lenticels. Dulcia citrons have faint creased lines running from the top to the bottom of the fruit and a stumpy brown pedicel where they were once attached to a tree. Their medium-thick rind is slightly shiny and may be hard to remove or peel without a knife. Beneath this rind, the fruit is split up into thin membranes each containing a wedge of dense yet juicy flesh and surrounded by a white pith. This flesh has a white, dense core encircled by multiple off-white seeds. Dulcia citrons have a fragrant, lemon-like aroma and a mildly sour, lemony flavor.
Seasons/Availability
Dulcia citrons are available from late fall to winter.
Current Facts
Dulcia citrons are botanically known as Citrus medica and belong to the Rutaceae family along with lemons, grapefruit, oranges, tangerines, and limes. Citrons are the oldest known citrus fruit, and both lemons and limes originally descended from them. They offer both culinary and medicinal benefits, most often used for their rind but also incorporated into essential oils and perfumes due to their fragrant nature. This species also has spiritual value in both Jewish and Buddhist religions. They can be sweet or sour and have a wide range of varieties, including Buddha's hand, Cedro, Diamante, Etrog, and Japanese citrons.
Nutritional Value
The nutritional value of Dulcia citrons isn’t widely known but the citron species in general is high in vitamin C. This vitamin supports immune function, collagen production, and protection from free radical cell damage. The dietary fiber in citrons aids digestion, gut health, and healthy cholesterol levels, while their calcium content is crucial for maintaining strong bones and teeth. Iron and beta-carotene in citrons contribute to the formation of red blood cells, prevents anemia, supports eye health, and boosts immunity. This citrus is a source of niacin and manganese, helping convert food into energy, maintaining healthy nerves, forming bones, and regulating blood sugar. The zinc and selenium that come from these fruits may support wound healing, thyroid function, and DNA synthesis. Citrons contain vitamin B6, which is important for sleep, brain development and function, serotonin and melatonin production, and mood regulation. This variety also provides the body with potassium, helping maintain blood pressure, muscle function, and fluid balance. Historically, citrons were used medicinally to treat intestinal and pulmonary issues, as well as seasickness.
Applications
Dulcia citrons are primarily valued for their rind. They are often zested on top of pasta, salads, pizzas, flatbreads, or seafood dishes. This zest may also be mixed into butter, vinaigrettes, marmalades, jams, oils, sauces, or simple syrup for juices, sodas, cocktails, and liqueurs. Dulcia citron skin is often used to make candy, dried into fruit bars, or pickled with vinegar. This citrus may also be incorporated into desserts like fruit cakes, sweet rolls, pies, tarts, and ice cream. Dulcia citrons are complemented by the flavors of olive oil, basil, parsley, shallots, red onions, capers, limes, oranges, vanilla, cinnamon, cloves, allspice, apricots, raisins, cherries, pineapple, almonds, pecans, and sherry wine. Store Dulcia citrons at room temperature for only a few days, or in the refrigerator for a week.
Ethnic/Cultural Info
Citrons have a long association with the Jewish religion, especially in Italy. Here, they are consumed during the holiday of Sukkot, a week-long celebration that happens five days after Yom Kippur. Sukkot is dedicated to giving thanks to God for protecting the Jewish people when they escaped Egypt. During this celebration, rabbis from across the world travel to the Calabria region of Northern Italy to pick citrons for lulavs, the plants used to bless the huts built by Jewish people for Sukkot. During this holiday, the orchards of the Calabrian town of Santa Maria del Cedro fill up with rabbis and their families who spend about two weeks searching for the best citrons for the festivities.
Geography/History
Dulcia citrons are from a species that was first grown in ancient Mesopotamia around 4000 BCE. Alexander the Great and his army brought citrons to the Mediterranean by 300 BCE. They then made their way to Eastern Asia and the Middle East, and eventually to North America by Spanish explorers. Despite the spread of these citron fruits, the Dulcia citron is a very niche variety that's most likely to be cultivated on small farms and gardens in Italy and a few other areas of the Mediterranean. They thrive in warm, subtropical, and tropical climates and can occasionally be found at farmers' markets and roadside fruit stands in Southern California.
