Fiorentina cidra lemon tree

Hybrid between the lemon tree and citron known for a long time in Italy, although like most citron lemons, its origin is unknown. It is known that in the early 17th century, it was brought from Pietrasanta (in the Italian province of Lucca) to the Medici gardens in Florence, but it had already been known as Cedro di Firenze since the early 16th century. In the 17th century, it was described as “the sweetest and most aromatic lemon of all lemons.”

Its fruits are ellipsoidal to conical, with a long and sharp apical zone. Its bark is a bright yellow color and highly fragrant. The albedo is edible, thick, and pleasant to bite. The pulp is scarce, acidic, and not very juicy.

Its rind can be used to flavor alcoholic beverages, as well as for obtaining essential oils. The albedo has culinary uses, both fresh and processed. Fresh, it is a good companion for meats and fish, or it can be used in salads, either green or fruit. Processed, purées or sauces can be made with a characteristic citrus touch.