Cedrat
[Citrus medica]
Cedrat, one of the oldest citrus fruits, has a long-standing history in Italy, especially in Jewish Italian cuisine.
Physical Description
Large and elongated with a thick, bumpy rind, cedrat are distinct for their minimal juicy pulp.
Flavour Profile
The cedrat’s rind is mildly sweet, while the flesh is tart and less juicy compared to other citrus fruits.
Cultivation Details
Predominantly grown in Calabria and Sicily, cedrat requires a specific climate found in these regions.
Harvest Season
Typically harvested between December and January.
Nutritional Information
A good source of dietary fiber, Vitamin C, and essential oils in the rind.
Interesting Fact
The cedrat is integral to the Jewish holiday of Sukkot, where it is one of the four species used in the ritual.