Lemon tree cidra Sanctus Domenicus

Surely originated from natural hybridization between a lemon tree and a citron, it was cultivated in the gardens of the Dominican friars, hence its name. In the early 17th century, it was introduced to the gardens of the Medici. It is characterized by the size of its fruits, which are small among the citron lemon trees.

The fruits are pear-shaped and pale yellow in color. They may have an apical nipple, where the style persists until the end of maturation. The skin is rough and delicate, fragrant. The albedo is edible, of medium thickness. The pulp is juicy and acidic, with an interesting flavor.

The rind can be used as zest in sweets and for seasoning. The albedo is consumed fresh, in salads. Its juice is a distinctive substitute for table lemon.