The Italians call the cedro lemon lemon. The special type of lemon from the Far East is becoming increasingly popular in this country.
Especially in the winter months you can buy a real treasure from specialized greengrocers: the royal-looking citron (Citrus medica) - also called Cedro by the Italians. Even if it does not immediately attract admiration with its gnarled skin, the intense scent and aromatic taste of the palm-sized fruit are convincing. Find out below where the lemon lemon comes from and what else it has to offer.
contents
- Origin of the lemon / cedro
- Properties of the lemon / cedro
- Using the lemon / cedro in the kitchen
Origin of the lemon / cedro
The origin of the lemon lemons is believed to be in Southeast Asia or at the feet of the Himalayas. What is certain is that the cedro is one of the oldest types of citrus, alongside the mandarin and pomelo. The fruits can be found in various places in historical records: In writings by Alexander the Great discovered the Cedro during the conquest of the Old Persian Empire and categorized. In the course of the conquest of Jerusalem, the lemon lemons found their way to Europe, with migrants bringing planting material to Spain and southern Europe. Later some of the migrants settled in Calabria and Sicily, where one of the main growing areas of Cedri is still today.
In Buddhism and Judaism, the intensely fragrant fruits are assigned a ritual meaning. While Jews use flawless lemon lemons as an etrog for the Feast of Tabernacles, Buddhists add the fruit of the Buddha's hand to altar offerings. In Chinese customs, the cedro stands for health, happiness and contentment and is often given away on the New Year.
More information about the extraordinary lemon variety Buddha's hand and their use can be found here in our special article.
Properties of the lemon / cedro
If you like the fresh taste and smell of lemons, you will absolutely love the Cedro. Because not only the flowers smell intense, fruity and fresh, but also their leaves, the wood and the fruits that ripen in winter, which can stay on the tree for weeks. Similar to lavender flowers, the fruits are also used as a room fragrance and in wardrobes.
Using the lemon / cedro in the kitchen
In upscale gastronomy, the bowl is mostly used to season and decorate various dishes, but recently the pulp has also been used. This is surrounded by a thick layer of the white mesocarp, so that the portion of the pulp is relatively manageable.
For the Cedri-Carpaccio, which is so popular in southern Italy, the fruits, which can weigh up to four kilos, are carefully grown and cut into thin slices. The slices are placed on a large plate and drizzled with salt, pepper and high-quality olive oil. The Cedri-Carpaccio can be combined with various side dishes such as radicchio, prawns or grilled pork fillet.
In another preparation form, the slices of the cedro are drizzled with salt and plenty of olive oil. Buffalo mozzarella wrapped in a cedro leaf is put in the oven for a few minutes at 220 ° C with the grill function activated. The buffalo mozzarella warms up and the cedro leaf develops wonderful roasted aromas. Then the cedro slice is garnished with the mozzarella.
In addition to being used as a starter and to season main dishes, the cedro is made into a fantastic lemonade on the western shore of Lake Garda. The cultivation and processing of Cedri has a long tradition in Saló. This is where the cedrata is made, known for its aroma and refreshing taste. Furthermore, jam, liqueur and, of course, lemon peel are made from lemon. Extracted fragrances from the cedro peel can also be found in expensive perfumes.
If you are looking for more exceptional citrus fruits you can read on here.
