Poncil from Ojós
Citrus medica L.
November – Juny
The citron arrived in Spain around the 5th century, and was of interest for its medicinal and ornamental uses. In the area of Ojós (Murcia) there is an ancient tradition in the cultivation of citrus fruits, and several varieties have arrived to our days from that region. Poncil is the vernacular name given to citrons in the Spanish Mediterranean.
TREE AND FRUIT DESCRIPTION:
The fruit of the Poncil de Ojós has very little acidic pulp. Its albedo is edible and of good thickness. Likewise, its rind has oil glands with a very aromatic and characteristic essence.
There are references of its consumption fresh and unpeeled, after rubbing it intensely against a stone to eliminate the bitterness of the oils in the rind. It can also be eaten quartered, or sliced, and seasoned with salt. The albedo can be used by itself in green or fruit salads. The intense aroma of the oils from the rind can be used to flavor a variety of dishes.