It’s that time of year when all of our citrus gets ripe! We have a huge crop of grapefruit, some lemons, and an astounding number of citrons. This is going to be the year that we actually use all of this stuff that grows like crazy in our yard.
Lemons are easy to use, and we have a plan for the grapefruit (like, 30 gallons of grapefruit wine!), but citrons are a little more tricky.
Before I go any further, let me tell you about the Citron. Citrons are mellon-sized citrus fruits that smell like lemons, are lumpy, and have very little pulp or juice. The rind of citrons is candied and used in fruitcakes.
In previous years, we’ve tried to make juice from the citrons, we’ve tried using them as decorations around the house, and we’ve tried just eating them. Last year, we gave some of them to a friend and she made lemoncello (or citroncello) from them (it was very tasty too). This year, however, I got it into my head to actually learn the traditional ways of using citron.
I started a new web site for the purpose of recording what I learn about citrons, canning, and candying, but I’m going to try to move everything over here.
So, stay tuned for more citrus ideas and info!