Citron

Dee Randall said:

Here is a picture of a citron from googling images for citron.
http://www.tunedal.com/images/citron.jpg

It looks quite similar to a lemon AFAIC.
***

On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown
slicing up "a whole glaceed citron." Looks like something pretty big and it
says,
"Citron resembles a large lemon but is a different fruit in that it is
larger, shaped like a quince, and has a rough thick skin. It is very
popular in the Mediterranean and it's mostly used there and elsewhere for
making glaceed fruit."

Here is another link that has two pictures, both quite different
http://www.hort.purdue.edu/newcrop/morton/citron.html

Has anyone seen citron in any markets (here in the U.S.)?
Thanks,
Dee

I think I saw it at Central Market in Plano, TX last year. Also, I'm
told that the cabdied citron sold at holidays for pastries is indeed
citron.
--
modom

"modom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

Here is a picture of a citron from googling images for citron.
http://www.tunedal.com/images/citron.jpg

It looks quite similar to a lemon AFAIC.
***

On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown
slicing up "a whole glaceed citron." Looks like something pretty big and
it
says,
"Citron resembles a large lemon but is a different fruit in that it is
larger, shaped like a quince, and has a rough thick skin. It is very
popular in the Mediterranean and it's mostly used there and elsewhere for
making glaceed fruit."

Here is another link that has two pictures, both quite different
http://www.hort.purdue.edu/newcrop/morton/citron.html

Has anyone seen citron in any markets (here in the U.S.)?
Thanks,
Dee

I think I saw it at Central Market in Plano, TX last year. Also, I'm
told that the cabdied citron sold at holidays for pastries is indeed
citron.
--
modom

I notice that King Arthur is back order on their unsulphured citron. I'd
really like to find unsulphured citron elsewhere -- but mainly because of
KA's prices. I recall I did order without worrying about S&H when I lived
in Hawaii, but I'm not there any longer. And, those were my salad days
besides.

I'd like to have a pannetone without [censored] citron -- I also think I'd make a
mess of it if I tried to candy/glacee it myself.
Dee Dee

Dee Randall said:

Here is a picture of a citron from googling images for citron.
http://www.tunedal.com/images/citron.jpg

It looks quite similar to a lemon AFAIC.
***

On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown
slicing up "a whole glaceed citron." Looks like something pretty big and it
says,
"Citron resembles a large lemon but is a different fruit in that it is
larger, shaped like a quince, and has a rough thick skin. It is very
popular in the Mediterranean and it's mostly used there and elsewhere for
making glaceed fruit."

Here is another link that has two pictures, both quite different
http://www.hort.purdue.edu/newcrop/morton/citron.html

Has anyone seen citron in any markets (here in the U.S.)?
Thanks,
Dee

Only in Jewish markets around Passover. A posh shop might have glaceed
citron though.

Arri London said:

Dee Randall said:

Here is a picture of a citron from googling images for citron.
http://www.tunedal.com/images/citron.jpg

It looks quite similar to a lemon AFAIC.
***

On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown
slicing up "a whole glaceed citron." Looks like something pretty big and it
says,
"Citron resembles a large lemon but is a different fruit in that it is
larger, shaped like a quince, and has a rough thick skin. It is very
popular in the Mediterranean and it's mostly used there and elsewhere for
making glaceed fruit."

Here is another link that has two pictures, both quite different
http://www.hort.purdue.edu/newcrop/morton/citron.html

Has anyone seen citron in any markets (here in the U.S.)?
Thanks,
Dee

Only in Jewish markets around Passover. A posh shop might have glaceed
citron though.

What's a Jewish market, is that like a Moslem market, a Catholic
market, a Presbytarian market?

In the US glace citron is sold throughout the year at most any
stupidmarket, but better quality (and price) can be had from specialty
shops. There are lots of excellent sources on the net:

http://www.nutsonline.com/driedfruit/glazedfruit/?source=gaw&kw=cam3grp13AdB&gclid=CJ-Ww9KGg4QCFSZxFQode3VXew

http://www.thenutfactory.com/kitchen/facts/facts-glazed-fruits.html

Sheldon

In article <[email hidden]>,

Dee Randall said:

Here is another link that has two pictures, both quite different
http://www.hort.purdue.edu/newcrop/morton/citron.html

Has anyone seen citron in any markets (here in the U.S.)?

My food co-op (and, likely, others in the Twin Cities) carries the
Fingered Citron (pictured in the link above) as a seasonal item. It
is often labeled as "Buddha's Hand".

sd

Dee Randall said:

Here is a picture of a citron from googling images for citron.
http://www.tunedal.com/images/citron.jpg

It looks quite similar to a lemon AFAIC.
***

On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown
slicing up "a whole glaceed citron." Looks like something pretty big and it
says,
"Citron resembles a large lemon but is a different fruit in that it is
larger, shaped like a quince, and has a rough thick skin. It is very
popular in the Mediterranean and it's mostly used there and elsewhere for
making glaceed fruit."

Here is another link that has two pictures, both quite different
http://www.hort.purdue.edu/newcrop/morton/citron.html

Has anyone seen citron in any markets (here in the U.S.)?
Thanks,
Dee

...does look like lemon.. another pic:
http://www.foodsubs.com/Fruitcit.html

On Wed 29 Mar 2006 01:31:15a, Thus Spake Zarathustra, or was it dee?

Quoted message said:

Dee Randall said:

Here is a picture of a citron from googling images for citron.
http://www.tunedal.com/images/citron.jpg

It looks quite similar to a lemon AFAIC.
***

On p. 66 of Bugialli's book "Classic Techniques" two male hands are
shown slicing up "a whole glaceed citron." Looks like something pretty
big and it says, "Citron resembles a large lemon but is a different
fruit in that it is larger, shaped like a quince, and has a rough thick
skin. It is very popular in the Mediterranean and it's mostly used
there and elsewhere for making glaceed fruit."

Here is another link that has two pictures, both quite different
http://www.hort.purdue.edu/newcrop/morton/citron.html

Has anyone seen citron in any markets (here in the U.S.)?
Thanks,
Dee

..does look like lemon.. another pic:
http://www.foodsubs.com/Fruitcit.html

Although citron in its raw state is quite yellow, when it is candied it has
a distinct translucent slightly greenish color.

http://tinyurl.com/en7v9

I usually see it for sale in most supermarkets around the holidays, and
it's most often sold diced, about 1/4-3/8". If it's not fresh, it gets
quite hard. I think that's the characteristic that puts people off citron
if they've never had it freshly processed.

--
Wayne Boatwright @¿@¬
_____________________

"me" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Dee Randall said:

Here is another link that has two pictures, both quite different
http://www.hort.purdue.edu/newcrop/morton/citron.html

Has anyone seen citron in any markets (here in the U.S.)?

My food co-op (and, likely, others in the Twin Cities) carries the
Fingered Citron (pictured in the link above) as a seasonal item. It
is often labeled as "Buddha's Hand".

sd

I see 2 different ones now
1. Citrus medica
2. FINGERED CITRON, Citrus medica var. sarcodactylus which is also Buddah's
Hand

The picture of one that Bugialli was showing in his book was the citrus
medica, not the buddah's hand. I guess one would have to dig deeper in a
taste test to decide which is the best.
Dee Dee

"dee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

Here is a picture of a citron from googling images for citron.
http://www.tunedal.com/images/citron.jpg

It looks quite similar to a lemon AFAIC.
***

On p. 66 of Bugialli's book "Classic Techniques" two male hands are shown
slicing up "a whole glaceed citron." Looks like something pretty big and
it
says,
"Citron resembles a large lemon but is a different fruit in that it is
larger, shaped like a quince, and has a rough thick skin. It is very
popular in the Mediterranean and it's mostly used there and elsewhere for
making glaceed fruit."

Here is another link that has two pictures, both quite different
http://www.hort.purdue.edu/newcrop/morton/citron.html

Has anyone seen citron in any markets (here in the U.S.)?
Thanks,
Dee

..does look like lemon.. another pic:
http://www.foodsubs.com/Fruitcit.html

Whoa -- that looks like an octopus -- BTW, I really like this site and the
pictures.
Dee Dee

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 29 Mar 2006 01:31:15a, Thus Spake Zarathustra, or was it dee?

Quoted message said:

Dee Randall said:

Here is a picture of a citron from googling images for citron.
http://www.tunedal.com/images/citron.jpg

It looks quite similar to a lemon AFAIC.
***

On p. 66 of Bugialli's book "Classic Techniques" two male hands are
shown slicing up "a whole glaceed citron." Looks like something pretty
big and it says, "Citron resembles a large lemon but is a different
fruit in that it is larger, shaped like a quince, and has a rough thick
skin. It is very popular in the Mediterranean and it's mostly used
there and elsewhere for making glaceed fruit."

Here is another link that has two pictures, both quite different
http://www.hort.purdue.edu/newcrop/morton/citron.html

Has anyone seen citron in any markets (here in the U.S.)?
Thanks,
Dee

..does look like lemon.. another pic:
http://www.foodsubs.com/Fruitcit.html

Although citron in its raw state is quite yellow, when it is candied it
has
a distinct translucent slightly greenish color.

http://tinyurl.com/en7v9

I usually see it for sale in most supermarkets around the holidays, and
it's most often sold diced, about 1/4-3/8". If it's not fresh, it gets
quite hard. I think that's the characteristic that puts people off citron
if they've never had it freshly processed.

--
Wayne Boatwright @¿@¬
_____________________

And thanks for this link -- I see they have pictured a citron of the
Buddah's hand variety, vs. Bugialli's pictured one he was making glacee out
of, which was not Buddah's hand. I'm going to keep this link and perhaps
order from there sometime. I keep hoping I'll see one at the Asian market,
too at some time. Now I think I'll be able to recognize one -- but I'd
probably have a hard time dealing with its preparation.
Dee Dee

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 29 Mar 2006 07:52:17a, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 29 Mar 2006 01:31:15a, Thus Spake Zarathustra, or was it dee?

>
> Dee Randall wrote:
>> Here is a picture of a citron from googling images for citron.
>> http://www.tunedal.com/images/citron.jpg
>>
>> It looks quite similar to a lemon AFAIC.
>> ***
>>
>> On p. 66 of Bugialli's book "Classic Techniques" two male hands are
>> shown slicing up "a whole glaceed citron." Looks like something
>> pretty big and it says, "Citron resembles a large lemon but is a
>> different fruit in that it is larger, shaped like a quince, and has a
>> rough thick skin. It is very popular in the Mediterranean and it's
>> mostly used there and elsewhere for making glaceed fruit."
>>
>> Here is another link that has two pictures, both quite different
>> http://www.hort.purdue.edu/newcrop/morton/citron.html
>>
>> Has anyone seen citron in any markets (here in the U.S.)?
>> Thanks,
>> Dee
>
> ..does look like lemon.. another pic:
> http://www.foodsubs.com/Fruitcit.html

Although citron in its raw state is quite yellow, when it is candied it
has a distinct translucent slightly greenish color.

http://tinyurl.com/en7v9

I usually see it for sale in most supermarkets around the holidays, and
it's most often sold diced, about 1/4-3/8". If it's not fresh, it gets
quite hard. I think that's the characteristic that puts people off
citron if they've never had it freshly processed.

--
Wayne Boatwright @¿@¬ _____________________

And thanks for this link -- I see they have pictured a citron of the
Buddah's hand variety, vs. Bugialli's pictured one he was making glacee
out of, which was not Buddah's hand. I'm going to keep this link and
perhaps order from there sometime. I keep hoping I'll see one at the
Asian market, too at some time. Now I think I'll be able to recognize
one -- but I'd probably have a hard time dealing with its preparation.
Dee Dee

I don't know if it's really worth the trouble of candying one's own
citron,
orange peel, and lemon peel. I know it certainly isn't worth my time. If
good quality product is available, I would definitely not do it. Having
said that, much of what is carried in the average supermarket during the
pre-holiday season is really awful.

--
Wayne Boatwright Õ¿Õ¬

Pretty awful, indeed. It makes me (and DH) sick! I'm going to keep up my
watch for some - I always look in produce and other areas to see if someone
has imported some.

I agree with you regarding one's time. Some things are worth it -- some
not. I would have to perfect my recipe before adding citron. Then, of
course, how would one tell if the recipe was perfect if one didn't have
perfect citron? Hmmm -- another puzzlement.
Dee Dee

On Wed 29 Mar 2006 07:52:17a, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 29 Mar 2006 01:31:15a, Thus Spake Zarathustra, or was it dee?

Quoted message said:

Dee Randall wrote:
> Here is a picture of a citron from googling images for citron.
> http://www.tunedal.com/images/citron.jpg
>
> It looks quite similar to a lemon AFAIC.
> ***
>
> On p. 66 of Bugialli's book "Classic Techniques" two male hands are
> shown slicing up "a whole glaceed citron." Looks like something
> pretty big and it says, "Citron resembles a large lemon but is a
> different fruit in that it is larger, shaped like a quince, and has a
> rough thick skin. It is very popular in the Mediterranean and it's
> mostly used there and elsewhere for making glaceed fruit."
>
> Here is another link that has two pictures, both quite different
> http://www.hort.purdue.edu/newcrop/morton/citron.html
>
> Has anyone seen citron in any markets (here in the U.S.)?
> Thanks,
> Dee

..does look like lemon.. another pic:
http://www.foodsubs.com/Fruitcit.html

Although citron in its raw state is quite yellow, when it is candied it
has a distinct translucent slightly greenish color.

http://tinyurl.com/en7v9

I usually see it for sale in most supermarkets around the holidays, and
it's most often sold diced, about 1/4-3/8". If it's not fresh, it gets
quite hard. I think that's the characteristic that puts people off
citron if they've never had it freshly processed.

--
Wayne Boatwright @¿@¬ _____________________

And thanks for this link -- I see they have pictured a citron of the
Buddah's hand variety, vs. Bugialli's pictured one he was making glacee
out of, which was not Buddah's hand. I'm going to keep this link and
perhaps order from there sometime. I keep hoping I'll see one at the
Asian market, too at some time. Now I think I'll be able to recognize
one -- but I'd probably have a hard time dealing with its preparation.
Dee Dee

I don't know if it's really worth the trouble of candying one's own citron,
orange peel, and lemon peel. I know it certainly isn't worth my time. If
good quality product is available, I would definitely not do it. Having
said that, much of what is carried in the average supermarket during the
pre-holiday season is really awful.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Wed 29 Mar 2006 12:26:04p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 29 Mar 2006 07:52:17a, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...
> On Wed 29 Mar 2006 01:31:15a, Thus Spake Zarathustra, or was it dee?
>
>>
>> Dee Randall wrote:
>>> Here is a picture of a citron from googling images for citron.
>>> http://www.tunedal.com/images/citron.jpg
>>>
>>> It looks quite similar to a lemon AFAIC.
>>> ***
>>>
>>> On p. 66 of Bugialli's book "Classic Techniques" two male hands are
>>> shown slicing up "a whole glaceed citron." Looks like something
>>> pretty big and it says, "Citron resembles a large lemon but is a
>>> different fruit in that it is larger, shaped like a quince, and has
>>> a rough thick skin. It is very popular in the Mediterranean and
>>> it's mostly used there and elsewhere for making glaceed fruit."
>>>
>>> Here is another link that has two pictures, both quite different
>>> http://www.hort.purdue.edu/newcrop/morton/citron.html
>>>
>>> Has anyone seen citron in any markets (here in the U.S.)?
>>> Thanks,
>>> Dee
>>
>> ..does look like lemon.. another pic:
>> http://www.foodsubs.com/Fruitcit.html
>
> Although citron in its raw state is quite yellow, when it is candied
> it has a distinct translucent slightly greenish color.
>
> http://tinyurl.com/en7v9
>
> I usually see it for sale in most supermarkets around the holidays,
> and it's most often sold diced, about 1/4-3/8". If it's not fresh,
> it gets quite hard. I think that's the characteristic that puts
> people off citron if they've never had it freshly processed.
>
> --
> Wayne Boatwright @¿@¬ _____________________

And thanks for this link -- I see they have pictured a citron of the
Buddah's hand variety, vs. Bugialli's pictured one he was making
glacee out of, which was not Buddah's hand. I'm going to keep this
link and perhaps order from there sometime. I keep hoping I'll see
one at the Asian market, too at some time. Now I think I'll be able
to recognize one -- but I'd probably have a hard time dealing with its
preparation. Dee Dee

I don't know if it's really worth the trouble of candying one's own
citron, orange peel, and lemon peel. I know it certainly isn't worth
my time. If good quality product is available, I would definitely not
do it. Having said that, much of what is carried in the average
supermarket during the pre-holiday season is really awful.

--
Wayne Boatwright Õ¿Õ¬

Pretty awful, indeed. It makes me (and DH) sick! I'm going to keep up
my watch for some - I always look in produce and other areas to see if
someone has imported some.

I agree with you regarding one's time. Some things are worth it -- some
not. I would have to perfect my recipe before adding citron. Then, of
course, how would one tell if the recipe was perfect if one didn't have
perfect citron? Hmmm -- another puzzlement.
Dee Dee

True enough. :-)

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!