Plants

The Columbia Encyclopedia, 6th ed. A Dictionary of Food and Nutrition Further reading

citron

The Columbia Encyclopedia, 6th ed. | 2011 | Copyright

citron , name for a tree ( Citrus medica ) of the family Rutaceae ( orange family), and for its fruit, the earliest of the citrus fruits to be introduced to Europe from Asia. The small evergreen tree is now cultivated commercially in the Mediterranean region and, to a lesser extent, in the West Indies, Florida, and California. The large fruit has a rough and furrowed surface and a thin outer rind of yellowish green color. The inner rind is thick, white, and tender, and the pulp is small and acid. The juice is sometimes used as a beverage or syrup. The rind, candied and preserved, is used in confectionery and cookery. The fruit, also known as etrog or ethrog, is used in the celebration of the Jewish Feast of Tabernacles, or Sukkoth. The name citron is also applied to a small species of watermelon with a thick rind, used to make preserves. Citron is classified in the division Magnoliophyta , class Magnoliopsida, order Sapindales, family Rutaceae.

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citron

A Dictionary of Food and Nutrition | 2005 | | Copyright

citron The first of the citrus fruits to become known to Europeans; Citrus medica. The fruit has a very thick peel and sweet, acid‐free pith with practically no juice. It is used for preparing candied peel.

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DAVID A. BENDER. "citron." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 26 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "citron." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 26, 2012). http://www.encyclopedia.com/doc/1O39-citron.html

DAVID A. BENDER. "citron." A Dictionary of Food and Nutrition. 2005. Retrieved May 26, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-citron.html

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Free newspaper and magazine articles

	Robert Citron and Orange County smoke screen. (Orange County, California,... Magazine article from: Futures (Cedar Falls, IA); 11/1/1995
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