Canarone cidra lemon tree

Canarone is surely a hybrid selected in Italy around the 16th century. Its name may derive from Canaro, the ancient toponym of the Riviera Cannero, by Lake Maggiore (Italy), an area where it was possibly cultivated centuries ago.

The fruit is round, with a flattened basal area and an apical part that may have a nipple or an aureole. Its skin is thick, very rough when unripe; rough and more wavy when ripening. When mature, it reaches a deep yellow color.

The albedo is not edible, although it can be processed because it has a characteristic citrus aroma. Its pulp is juicy and acidic, resembling lemon, which it can substitute as a condiment. The fruit is used to make jams, preserves, candies, syrups...