Candied citron

Cédrat confit

What it is

The citron is almost entirely pith: a thick white albedo around a pulp so reduced there is barely any juice, which is why the fruit exists commercially as candied peel rather than as fruit. Cap Corse supplied about a third of the world’s candied citron into the 1950s before the orchards went and Corsican production nearly vanished.

In the kitchen

Buy it in whole blocks rather than diced: pre-cut cubes are dusted in glucose and taste of nothing. Chop it by hand with an oiled knife, and rinse the syrup off in warm water if it is going into a batter that already carries its own sugar.

Goes with

Ricotta Brocciu Almond Pistachio Dark chocolate Honey Vanilla

Same species

Bergamot Chenpi Citron Menton lemon Makrut lime Dried lime

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