Citron



D

Dee Randall

Guest
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
 
On Tue, 28 Mar 2006 17:15:08 -0500, "Dee Randall"
<[email protected]> 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

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 protected]> wrote in message
news:[email protected]...
> On Tue, 28 Mar 2006 17:15:08 -0500, "Dee Randall"
> <[email protected]> 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
>
> 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 **** citron -- I also think I'd make a
mess of it if I tried to candy/glacee it myself.
Dee 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

Only in Jewish markets around Passover. A posh shop might have glaceed
citron though.
 
Arri London wrote:
> 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
>
> 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/driedfrui...cam3grp13AdB&gclid=CJ-Ww9KGg4QCFSZxFQode3VXew

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

Sheldon
 
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
 
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 @¿@¬
_____________________
 
"me" <[email protected]> wrote in message
news:[email protected]...
> In article <[email protected]>,
> "Dee Randall" <[email protected]> wrote:
>
>> 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 protected]> wrote in message
news:[email protected]...
>
> 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

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 protected]...
> 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
 
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email protected]...
> On Wed 29 Mar 2006 07:52:17a, Thus Spake Zarathustra, or was it Dee
> Randall?
>
>>
>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>> news:[email protected]...
>>> 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?

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

Okay, okay, I take it back! UnScrew you!
 
On Wed 29 Mar 2006 12:26:04p, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> news:[email protected]...
>> On Wed 29 Mar 2006 07:52:17a, Thus Spake Zarathustra, or was it Dee
>> Randall?
>>
>>>
>>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>>> news:[email protected]...
>>>> 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!
 
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