Lemon citron Pompia
Citrus limonimedica Lush.
Lemons and their hybrids
November – Juny
The origin of the Pompia lemon-citron is unclear. It is known to be a variety endemic to the island of Sardinia, probably obtained by selection of mutations of other lemon-citrons, or by hybridization. It is now a well-established variety in Sardinia, but it was on the verge of being lost, only recently recovered from a few trees within a Slow Food Project.
TREE AND FRUIT DESCRIPTION:
It is characterized by producing medium-sized, flattened and, in general, extremely rough fruits, although it also produces less rough fruits. The rind is thin, deep yellow and hard. The albedo is not edible. The pulp and juice are very acidic.
Its best known use is the preparation of the typical Sardinian sweet called Sa Pompia Intrea. It is used to make candied fruits and liqueurs. Its essential oils are used in cosmetics.