Poncil of Ojós

The Cidrón arrived in Spain around the 5th century and was valued for its medicinal and ornamental uses. In the area of Ojós (Murcia), there is an ancient tradition of citrus cultivation, and various varieties have reached our times from that region.

The fruit of the Poncil de Ojós has very little pulp, and it is sour. Its albedo is edible and of good thickness. Likewise, its skin has glands with a very aromatic and characteristic essence.

There are references to its consumption fresh and unpeeled, after being rubbed vigorously against a stone to remove the bitterness of the oils in the peel. It can also be eaten in quarters or slices and seasoned with salt. The albedo can be used on its own in green or fruit salads. The intense aroma of the oil from the peel can be used to flavor a wide variety of dishes.