from Corsica

The Corsican Cider is characterized by having sweet pulp in its fruits, possibly making it the sweetest cider known. It is a variety highly referenced by ancient European botanists.

The fruit is medium-large, ellipsoid or oval, and generally has a nipple at the apical area. Its rind is yellow, thick, and rough, almost lumpy. Its albedo is edible, and the flesh is crunchy, not acidic but not very juicy.

It is the main variety grown on the French island of Corsica, where it is used to make jams, sweets, preserves, and liqueurs (Cédratine). Its juice is used to produce citrus concentrates and soft drinks. Essential oils are extracted from the fruit's peel, which are used to make colognes.