Citrus medica L.
November – Juny
The Corsican Citron is characterized by the sweetness of the pulp of its fruits, being possibly the sweetest citron known. It is a variety widely referenced by ancient European botanists.
TREE AND FRUIT DESCRIPTION:
The fruit is medium-large, ellipsoid or oval, and generally has a mamelon in the apical zone. Its rind is yellow, thick and rough, almost lumpy. Its albedo is edible, and the pulp is crunchy, without acid but not very juicy.
It is the main variety cultivated on the French island of Corsica, where it is used to make jams, candies, jellies and liqueurs (Cédratine). Its juice is used to make citrus concentrates and soft drinks. Essential oils are extracted from the rind of the fruit, which are used to make eau de cologne.