The Citron in Mediterranean food and beverages

Etrog citron fruits have been traditionally used for a variety of culinary purposes, as fresh salad, jam, liqueurs and syrups, and in other specialty dishes. Most of the citrons grown in the world currently are used to produce candied fruits, widely used in the confectionery industry. The candying procedure of etrog citrons involves a particular procedure that is different from that used for candying other fruits. Another delicacy is citron jam, appreciated for its taste and aroma and widely used also for its energetic and restorative action. An old Jewish culinary tradition is the preparation of etrog jam at the conclusion of the Sukkot festival. Delicious sweets, mainly in Italy, are prepared with candied citrons, citron flavored custard and jams. Traditional Italian recipes are still very popular today in which candied citrons are one of the main ingredients. Moreover, numerous recipes for savory dishes based on etrog citron fruits are very well established. A wonderful, uniquely flavored liquor can be prepared from the peels of etrog citron fruits by adding an extract prepared from the outer yellowish skin to a mixture of alcohol and sugar. This part of the fruit, named the flavedo, is rich in the typically fragrant etrog oil along with numerous secondary metabolites. Detailed recipes for preparing the delicate foods and drinks from the etrog citron are included in this chapter.