I Grew One of the Rarest Citrus Fruits in the world? I Think... | Citron
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- Опубликовано: 8 сен 2024
- In this video, I show you my newest citrus tree (citron) and do a taste test on the first ripe fruit to see what it is like!
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#citrus #citron #gardening
My pleasure Mark. Of the two trees I gave you one was a seedling and the other was a sucker or runner. Your fruit has grown a lot bigger than the ones I have here but similar to the ones still growing at the farm. Mine had more fruit and less pith. They are amazingly tough as the cows do get to graze on them despite the fencing we have added. I'm now retired and made some marmalade myself (OK with Lynn telling me what to do) which was not too bad for a first attempt. (Needed to add Fowlers Jamsetta to get it to set). One citron really perfumes our house when I have picked one. A friend described the taste of the marmalade as "It tastes like it smells." Apparently monks used to use it to perfume their robes. They are related to Budda's Hands fruit apparently.
Thankyou for providing Mark, and by proxy, this whole community, the opportunity to learn about this unique fruit.
Hey Doug and Lynn! I'm glad you saw this video - cool... So one was also a sucker, hey. Interesting! I planted the other one in an area that is now bushed out with pigeon pea plants - I'll have to check and see if it has survived being shaded out. Like I said in the video, I really like this fruit, and I can see us using it heaps. Just brainstorming now, I reckon the rind would flavour a traditional lemon and olive oil Italian pasta beautifully! Anyway, thanks again mate and all the best in retirement too. Cheers :)
@@Selfsufficientme Yeah the rind is amazing. I think the pith makes marmalade bitter though. It’s an odd plant sending out suckers like it does. I’ve grown a pile of ginger and made some ginger marmalade but want to try a ginger and citron one. I gave a seedling citron to a friend and she has had a few fruit already too and the tree is not that old. The barb wire is working well at the farm and keeping the cows out and all the rain this year produced a great crop. I’m really happy to be able to spread this special citrus variety around.
BTW
This fruit is widely used in the Orthodox Jew Community at "sucot" holiday. The name of it in Hebrew is "Etrog" and has a link to the Bible starting at the period of Moses.
In Israel there's a lot of varieties of this fruit going from lemon size to melon size. And there are some varieties that don't have juice at all inside of them just seeds covered by only white material shell ( forgot the name)
And it's not one of the rarest although it's one of the ancients... oldest... one of five strains that started the citrus family tree.
for example, lemon, is a mix of Citron and lime-K
Hey Mark, I grew up in the middle of an orange grove. From my Pappy- the pith is the tell-tell of the weather. If you have excellent growing conditions, the pith is thin and the fruit is sweeter. A early cold snap, or excessive rain, when they set their fruits.. 🤔..OH, well that thickens up the pith to protect the fruit. So, considering you had a massive wet season, the pith is right on target. It protected it's seeds. Next year, if conditions are perfect, you will have different fruits. Now, citrus loves chicken poop.. Pappy never-ever used anything on his trees, but that- once a year. His oranges were prized in our area.
Thanks for sharing this! It is so interesting and after your story, it makes a lot of sense!! Who knew?? Thanks! Happy gardening!!!
Thank you for this info ... we had a grapefruit tree that would get super thick pith and we didn't know what the cause was..
Could be a variety aspect though. In Italy they grow lemons for limoncello that don't have a lot of the juicy middle
Hey K.P. That was a very interesting comment you posted and the information PRICELESS! I will draw from yours and Pappy’s advice and knowledge - I have always wondered why the skin got so thick on my lemons and now I know - Will definitely be spreading the chicken poop love around. God bless and greetings from Sydney Australia. 🍋🍋🍋🍋🍋🍋🍋💗🙏☮️🐨🇦🇺🍋🍋🍋🍋🍋🍋🍋🍋
What time of year did he add it? I have chicken poo and wood shavings building up over winter in the coup.
During Sukkot, the Jewish people use this fruit, which they call an etrog.
Together with the lulav, hadass, and aravah, the etrog is taken in hand and held or waved during specific portions of the holiday prayers.
Sounds nutty.
Thank you! I've always wondered what an etrog was! :-)
They can cost around$50 each the high quality ones
Fortunately the entire world is turning anti-semite however.
It has not be a hybrid
Uuuuuh, don't throw away the pith! It's really great candied and diced, you can use it in all kind of cakes, Christmas pudding, or just as a treat. It's really easy to candy, just boil small cubes for about 20 minutes in a strong sugar sirup, then let them dry on a cookie sheet. Thanks for a great video (and might i suggest you start selling the seeds?)
Perhaps that is the citron I remember using in fruit cakes many years ago!
Right, Buddha's 👏 is all pith there's no flesh at all.
I blanch my peel a few times to reduce the bitterness before candying it. Either way it's a brilliant suggestion!
Do you mean the peel or the pith? We've candied peels before, but never just cubes of the white pith. Doesn't sound like it has a lot of taste?
@@andrewjmesser Yes the candied pith looses it's bitterness & just tastes sweet & pungent much like candied peel.
The citron, along with the myrtle, willow and date palm are the "four species" of plants used in Israel for the traditional celebration of Sukkot, an autumn Jewish holiday. There is a beautiful film including this tradition called 'Ushpizin', or "The Guests". It is subtitled in English. Highly recommended and family friendly. Thanks, Mark, for another great video!
We usually call them etrog. His however looks to possibly be some sort of hybrid. A Buddha Hand is another variety of citron.
Hi Mark,
Citron makes wonderful marmalade.
Juice made from Citron is very refreshing on a cold day with some ice.
Also the oil from the skin is use to make insect repellent ( spray , candles ) or just the good old Citronella oil to burn outdoors .
. . . . .and thanks to Doug we can now see a video of this fruit .
oftenthey may also have antifungical etc.. properties so you may use them as part of topsoil to reduce fungal growth and act as insect repellant.
Citron tea, which is basically a marmalade you serve by diluting with hot water, is one of the most soothing things for a sore throat.
citron fruit, citronella, i never made that connection haha
@@Alexander_Alexander 😂 I'm glad I'm not alone! Tbh,I'd never heard of a "citron" fruit before! Ya learn something new everyday!🥰
Citronella oil is from Citronella grass, which is not related to citrus in any way, but it smells like citrus. Its also called lemon grass.
Hi Mark! Thank you for this interesting video. We have Citron in my country (especially in northern Iran). We call it بالنگ [balang]. They use it to make a wonderful marmalade witch tastes and smells amazing.
See you soon in your next video !😊
Well...this explains what I had in my backyard when I had my house in Stockton, CA. A Citron-of unknown variety. They were HUGE. Larger than the one you cut and had maybe a walnut sized fruit area inside. Maybe smaller even. Never ate one in the 9 yrs I lived there as I didn't know what it was (and wasn't into gardening back then...). It also had HUGE massive thorns that if you didn't watch out mowing the lawn....you'd get one in the backside!
When he said "Citron" I was looking for those thorns! Parents had a tree in Honolulu, HI. Got snagged by it many times. We never researched on how to use it. My grandfather would flavor water with slices, and it was still so tart and sour for us kids.
You should see the thorns on the bitter, but intensely fragrant, Dragon Orange (Poncirus trifoliata). They are often over 2 inches long and sharp as needles at the tips. Dragon Orange is the most cold-tolerant of any citrus relatives, having evolved in Mongolia. Some are capable of surviving temps down to -20F!
Mark, your citron reminds me of a Diamante citron. Diamante citrons taper to an end like yours, though not always to the same degree. Diamante citrons are known for having thick, firm piths with juice that is not as acidic as lemons usually are. Your tree does not have all the hallmarks of a Diamante citron, since yours is not thorny like the Diamante, but variations can be expected with seed grown fruit several generations removed from its original parentage. Diamante was the main citron variety in the Italian region of Calabria, where it is known as Cedro di Diamante. If the Mary River area around Gympie had Italian settlers, they could have brought it with them from the old country.
Like other commenters have indicated, the pith is quite useful candied and should not be discarded. You can also make traditional succade from the pith, which seems like just the type of project you would love to do and document on the channel.
I would peel the skin, dehydrate it and powder it and use it as a seasoning. And I would be interested in a lemon marmalade using that. Love your channel. Thanks for sharing.
Ya thats a good suggestion b/c of the amount u cud get. And after drying itd take a very good palette ro taste the diff
Oh I love this idea! Definitely going to remember that one
The white is bitter and the yellow (exterior skin) is perfect to zest, very fragrant and delicious in marinades. Don't use the white part of the pith.
Doug, please let me know if you ever sell seed of this tree. I read about a ciron called Buddha 's hand, with similar characteristics. It's also used for baking and marmalade, which I love.
Candied citron is my favorite Christmas cake addition. I really makes a good fruitcake-type addition. I think that must be why it's grown. But candied citron tends to be expensive here in the US!
Hope all is going well Mark! You always put smiles on our faces with your cheery attitude and awesome spirit, thanks a ton
Love your channel, in Mexico we add this type of citron to flavor tequila in the alcohol making process. But it's common here.
Awesome video, I don't have the room to grow this right now, but I just wanted to let you know your channel inspired me to start a little vegetable garden in my family's yard, so far I've grown Romain lettuce (which I've allowed to flower which looks so cool) carrots and sweet peppers although those haven't fruited yet. Anyways keep up the good work man👍
Every time you say, "Let's get into it!", I say it out loud along with you. 😂
This is one of my favorite channels!
Thanks Mark! Good review of the citron fruit. I kept saying, “ Get a cutting board, Please!” Glad your cutting skills are better than mine. Beautiful fruit. Would you need to prop up branches when the tree gets loaded with fruit ( since you commented how heavy the one was)?
Yummm love citron. Am fairly certain we have one in our garden up at Mt Mee. Citrus do so well in the area. Hanging for my yuzu to fruit as well.
Hi Mark I love watching your videos. I'm 49 and growing things has become so peaceful for me. I live in New York and I have a small area for a garden. Your tips have been awesome in helping producing a lot with a small space. This was a great video ! I found myself wishing I could grow that tree in my yard, but alas its too cold here. Wow , you tasting that fruit was great. It sounds amazing. I'm also a Army veteran and US Coast guard, thank you for service. We vets love our Aussie Brothers and sisters. Cheers.
Another great video Mark I've discovered so many great food ideas from you. I remember the year I bought a batch of homemade candied citron at a church fair. No one knew what it was and it wasn't selling. I bought the lot and made the best fruit cakes ever that year with it. Even people who said they hated fruit cake liked it. I never was able to recreate it but now I know what to do.
Hi Mark! I like to watch The Positano Diaries and they have a beautiful garden with very large lemons similar to the Citron. They cut it open and just the same…very little flesh and lots of pith. However, they said the pith is great cut up
In salads and tastes similar to apple! You might try it! Love watching your channel and I am learning so much! Blessings, Michelle
I was going to mention that as well. Nicki from The Positano Diaries has a lot of information about them. They are ever where over there. She has massive trees in her yard. They do get huge.
Hi Mark, love your videos. The citron is used in quite a few different ways... the juice and rind can be used for marmelade and the pith is perfect for candying. In my opinion the pith of the citron is less bitter than the pith of of other citrus fruits (even a bit sweet, unless you get too close to the part you would normally use as peel) and can also be used as a thickening agent. In southern europe the citron is eaten like a carpaccio (whole fruite sliced very thin and seasoned with salt, pepper, basil and olive oil). I very much reccomend trying it at least once.
It's no wonder that citron rind is candied for using in fruitcakes and panettones and such! That's a gracious plenty for it!
I love lemon oil so they look like would be great for zest too. My favourite citrus is a pomelo. Lots of work too but so worth it.
Thanks Mark and Doug Roach for this informative experience. I planted half a dozen Texas Meyers Lemon trees in my back yard here in Lufkin, Texas and found 2 green pecan sized lemons, it's been 4 months and I water them each evening. Hopefully I'll get to eat some home grown Meyers Lemon this first year.
Actually it’s available in our region(middle east) and it’s well known fruit, people makes jam out of it. In our local language we call it trenee ترني or (very hard word😂) شخاخ
Thanks Mark for sharing
Yeah id guess thats where thry were firt developed. Yemen for example has some famous verities that have been grown there for a very long time
I love your content mark. I'd love to get a seed of this one day. cheers from Florida my friend
I'm with you on this, too! That and the finger lines. Love our growing season here in Florida being nearly all year!!
@@mickeygoad5658 do you have finger limes??
I heard that they are trying to get rid of the Mayer lemon in Fl, is that true? Why?🙏🏻
@@smason4794 no I don't sadly. I had ordered some seeds but never received them. Do you grow them? They look so delicious! I can picture making a fruit salad and adding the finger lime caviar as a bonus on top!!
@@jackietoth7109 I hadn't heard that, I'll have to have look into that. Fingers crossed that's not the case!
This is an Etrog, one of the symbolic items you must have in a Sukkah, festival of the tabernacle
Why?
it's a plant that originated in China
Nice crop! 👍👍
I'm glad to see the trees doing well 👍👍
Any content around grafting would be welcome!
This would make a great marmalade You would not need as many just for the size of it. I am growing a Meyers Lemon tree in a pot it has produced 6 beautiful very large size lemons the first year My feeding it powered milk I believe has helped. Now this Citrus is interesting. I wouldn’t mind having to go out growing that one in a pot. I wonder if it would grow in America? Finger limes are very good also I sell mine to a restaurant for good money. I just got my second tree and potted it. The only problems I have had were the deer eating the leaves I just moved them into a closed in porch on the South side of the house. Still doing good. Blessings 🌹♥️🙏
@@chrisgartenn calcium? I guess it's like bone meal.
Hi Mark ,you certainly run very interesting videos. The Citron is a very old citrus tree in Iraq and many families have this tree in their back yard gardens . It is called " ATRANG " in Iraqi spoken slang but it is also the name used in classical Arabic. Marmalade made from the outside part of Atrang without the soft part in the middle is very tasty and popular in Iraq specially in Baghdad.
@pradodude5368
Does ATRANG have very few thorns like Mark showed this variety to have ?
These grow a lot in Italy. The pith is used in salads, grilled, as jams or candied. Some ppl have described the pith to be lightly floral and lemony. The whole fruit is used. Some even use it in their limoncello recipes. I have never personally gotten a chance to eat it, (so lucky you!!!) But they are grown mostly for that pith and because they are so decorative as a tree… ENJOY!!!!
As other people have mentioned this is an Etrog and at Sukkot we use it as part of the holiday.
One thing you might consider is talking to your local Jewish community and selling the Etrog to them.
Good quality Etrogs can fetch a fair penny
Good Day Mark. Never heard of a Cintron before here in Florida. I always love your content.
Thank you Mark, I am growing the Maxima variety of the Citrus medica (Citron). It produces big fruits which shine on tree like some lights at night. They do not contain much of juice, but one can make a tasty marmalade out of it.
I'm from Gympie 30+ years now and I have not seen this....but am SO glad you did a video of it. I'll be on the hunt for one now.
Funny, that you were trying to get to the juicy bits. This fruit is typically grown for the pith, the pith eaten like an apple or candied.
Love your channel!
Never seen the interesting fruit. Looks like a lemon married a pear! Lol 😂 Also it seems to need more time on the tree.
Thank you for sharing ❣️
It reminded me of a pear also!
@12:12 You DO NOT want to use citron as rootstock simply because the plant stem is weak & they die our rather quickly. Citron plants have a short life-span. I am saying this by experience as we have been growing Citrons in Bharat (India) for generations. You would want to stick to the tried & tested rootstocks of sour orange or trifoliate citrus or any other wild variety for grafting purpose. In fact, you can have a Citron scion grafted on to a trifoliate orange rootstock & make it last a long time! 😃
Hello Mark, another GREAT video, educating us on unique fruit! Thank you! This Citron sounds similar to Italian Citron Ice, delish!
I was searching the internet for someone to make a video about the Citron for soooo long! Thank you!
Hi Mark - I just wanted to mention that when I was in Jamaica, I toured a plantation and they had giant lemon trees. The lemons looked like lemons (in shape) but were about 4x the size of a regular lemon. When you cut into it, the pith was probably an inch thick all around. We made fresh lemonade with it and from fresh sugar cane juice.
Anyway, when I saw your citron it reminded me of that species. Yours is interesting and has the fruit in one end similar to a butternut squash.
Cool stuff and love your videos.
Thank you!
Hi Mark,
Love your detailed review of Citron! I've never seen such a great comparison with other citrus trees and fruits. So nice if I want to grow in my own backyard or just buy in the market to use. Just love the information you provide on your channel! Thanks so much!
We have a lot of those in our home in Bukidnon, Philippines! We make them into candied peel and they make an amazing limoncello!
The lulav (Willow, myrtle and date palm frond bundle) and etrog (citron) are called the four species, traditionally held together and used in celebration of Sukkot.
Thank you for this.
Hi Mark,
Thanks for the interesting videos, I learn a lot from your channel.
For your information, in Judaism, Citius (Etrog) has a special status. On the Sukkot holiday there is a special blessing upon which every Jew should bless. The seller of a good Etrog in Israel before the Sukkot holiday starts from 15 dollars for one fruit and can reach, if the fruit is "beautiful", even to 100 dollars and more (again for 1 fruit!). And also in Yemen this fruit is very common and they have varieties whose fruits can reach the size of a basketball!
Gympie?? I spent a few days there in 1996! Don’t hear anyone talk about it. One of my favorite places.
Great sized citrus!! Thank you for sharing 😊
Hi Mark!
I live in Israel, these fruit are called Etrog around here, and have a traditional religious use around this time.
There is a huge selection of these for the coming autumn holidays, with "Yemeni" "Iraqi" and other cultivars available, and they are highly valuable, having specialized auctions, with a single fruit in a special protective case against bruising, passing some "beauty standards" (shape, especially the tip) fetching up to 200-250NIS (3.5 worth one USD)in the right timing, with "bad" specimens still fetching 3-10 USD a piece.
It is one of the "four species" used in the Sukkot festive days, and they are brought into the Sukah, a tabernacle erected for the festivity, in which guests are welcomed, as an analogy to four types of people you encounter in life, with the Citron being an analogy for the better of the four, having both taste (wisdom) and smell (good deeds).
Beyond being very good as a marmalade, i encountered a really good infusion of Citron zest and Khat leaves sold by a rather famous (now, sadly, deceased) vendor from the yemeni jewish diaspora, as cold smoothy in the Jerusalem market, it was tasty and very refreshing, i don't know if Khat cultivation is legal in AU, but if it is, you should try it someday.
U might want to grow Bergamot citrus too. It's oil flavors Earl Grey tea. Smells wonderful!
In the 50's we ate it as a conserve. Cooked like stewed prunes but with more sugar. I've been searching for them for years. Candied Citron was used in Christmas cake. The pith and rind are sliced thinly to cook. You don't separate them from the flesh.
You can also try to eat the meaty white part of this fruit, this fruit is named sidra in Northern Mexico but's way bigger like small melon, but shape's rounded ..
Congrats for your channel!
Im Jewish and we use etrogs, a type of citron, for our holiday of sukkot (sue - kote). From my experience with those that had a TON of flesh compared to etrogs. The way etrogs smell reminds me of the taste of starfruit (er rather visa versa since I have used etrogs my whole life and only recently had starfruit). Thanks always for the awesome videos mark!
We use only the citron for our holiday of Sukot. We hang citron in our Sukah and it smells like lemons.
Candied citron is wonderful in baked goods. The thick pith and skin is the desirable part. Like other candied citrus peel, cut the skin into strips or cubes, boil it in a couple changes of water to reduce the bitterness, and then boil it until it goes translucent in a sugar syrup and dry it. It can be quite expensive where I live.
Hi Mark, Thank you for another amazing video. There are many varieties of Citron, here in Israel we call it Etrog. the Etrog is a traditional fruit that is used in religious ceremony once a year. You may be interested to know among all varieties, there is one being claimed as the ORIGINAL Etrog. This original species are a pain to grow, it produces only few fruits and not every year, it attracts bugs and insects, and sometimes it get sick. but once it brings a fruit it taste AMAZING. the fruit of the original Etrog, contain meat only its a bit sweet and have a rare and special taste. not for nothing this fruit got a very special value in the ancient times because of its qualities. the many varieties were produced with lemon tree mixtures to overcome the tree Disadvantages, but it also took his tase with it.. Within the original Etrog, there should be NO fruit section, only sweet meat.
We use the piph of the citron to make a a sweet preserve. And here in Florida graph oranges to biter orange trees because they process the nutrients better
That looks like an etrog! They grow in Israel, and we Jews use it during our holiday of Sukkot, which is coming up in October! See if searching etrog (or esrog) gleans any results!
Are they native to somewhere around there? Or is it grown recently as a result of your amazing irrigation and farming efforts in Israel?
@@evan5935 oranges are native to the middle east/Asia minor! I wouldn't be surprised to learn that the etrog is native, too.
@@evan5935 I'm not an expert but i would assume they are native. The tradition goes back to Torah times (3000+ years ago) before the land of Israel had our amazing irrigation! As far as I'm aware every plant/fruit mentioned in the Torah is native to Israel and/or the surrounding area :)
I'm also a Jew. I love topping my Sukkot Etrog with yummy palestinian 4skins yummmmyyyy
@@evan5935 they grow great thanks to the stolen land and water Israel gladly thieves
You should prepare the seeds and package them for a giveaway!
Mark, I would be delighted to pay for seeds and buy an expensive chance on a seedling (air express extra). That will leave me change from nursery prices. 😉
We have a Ponderosa lemon. It is very big and mottled on the outside like the Citron. It is very seedy on the inside. The flavor is mild. We like it for lemonade.
The citres calked Pomello is like the Citron with the very thick skin and not as strong flavored as the grapefruit.
You could see that it wasn't particularly sour because you didn't make that sour lemon face.😀🥴 Great to see all the different citrus fruits there are.
Really lovely video, thank you & thanks Doug & wife💗
and the bitter round lemon we eat with fish curry.its cooked with the fish it's beautiful
Hey Mark,
I have studied fruit for years and I would say it's likely "Etrog" citron origin.
Your show is education-plus- therapy .
LOVE IT.
GRATITUDE 🙏🙏🙏
Hello Mark, this variety looks like a variety similar to Bangladesh. That variety is used to cook with beef which gives beautiful aroma. If you are interested to know more about that variety or any such cooking recipes, please let me know and I can share some videos.
We get candied citron for fruitcake ( yes,, we love fruit cake)..never knew it was rare
There is a giant lemon you can only get in Italy. They make Lemoncello with them. The skin has an apple texture and can be eaten.
Hi, it looks like a Ponderosa lemon. I live in Thailand and have grown them here. Easy to propagate from seed and cuttings. Tastes just like a normal lemon.
Rootstalks grown from massive fruits seeds contain vigrous Xylem and phloem system for ascent of sap.
It is seen that when smaller size plum variety grafted on a rootstalk grown from huge peach seed resulted increase in size of plum with no change in the taste .
Switching over from one rootstalk to another gives better size of cultivar
What a great verbal description of what this tastes like Mark. 🤩👏👏👏👍
Fascinating result in my opinion. Well done on your patience for this to become ripe. 😋
I'd have pulled it after a few weeks.
Kind regards from Paulo & Kath GB 👍
just bear in mind pith is edible if properly prepared.. soluble and insoluble fiber is really good for general health and wellness and often the area closer to the zest skin is highest in medicinal and nutritional values for teas etc.. you can soak pith to get bitterness out changing the water a few times.... you can make cuban steak with it and it actually tastes quite good.. the water can be used for lemonade etc.. if diluted.
I am originally from California and we were told it was one of the two fruit used to hybrid the grapefruit. the other fruit was a Pumelo. We used to be the big producer of citrus in the world. Now it is just a historical nicety.
Citron is on EVERY fruit stand in Italy. It's hard not to know it there :)
Hi Mark, Do the roos ever hop the fence and destroy any of your plants? Love it when you show local wildlife. Not something we see in the US! Thanks for the vid!
My Grandma was a citrus farmer (amongst other things) she always said that if you didn’t look after your trees they would eventually revert back to their citron root stock.
In China they grow it specifically for the white part. You eat it candied.
There is no way in the world I could grow half your veggies and fruit here in the Great White North, however I love all your videos. Thanks for great content.
I absolutely love your "get into it" pioneer spirit!!
Hey Mark, we love your channel and learn so much whilst being entertained 😃… so thank you! I was wondering if you have any paw paw trees growing on your property that you could do a segment on?
We have a small, wild orange in Louisiana USA called the trifoliate orange. It's almost edible, but not quite. It makes a large, healthy bush with gigantic thorns like the Japanese tree in your video. I think the trifoliate was used for rootstock for other oranges and got out in the wild.
The taste your describing reminds me of a pomello and they have a really thick pith also. Your just making my mouth water. Also makes me think of a lemonade lemon.
There's something deeply satisfying about finding something growing in a hedgerow or otherwise wild, taking a little cutting or a seed, and growing it at home. This comes through in the video
watching it gives a touch of that warm feeling when you bake a 3 day loaf of bread and because it's so nice the family eats the whole bloody loaf in one meal 45 min after it came out of the oven
If you're interested in making marmalade there's a sour orange called "Seville". Only the smooth skinned variety seems to be regularly available in Australia, though after searching some forums (daleys) I managed to source some seeds that are claimed to be from the rough skinned variety. They seedlings are still too small to produce fruit, so it will be an interesting to see what happens over the next few years. Might be one to keep an eye out for yourself.
The citron (Etrog) is actually the ancestor of the orange. Native to the middle east and south Asia, it is traditionally a symbol for the harvest in the Jewish holiday of Sukkoth. Today, the pith is used as a principal ingredient in fragrances. I would love to grow some here in southern Greece if I could only get my hands on some seeds.
Yep candied peel is definitely the way to go 😁
I think citron is the ancestor of all lemons, still used to make lemon peel treats, we call is Sukade, the thick rind is great for this
Mark you are awesome. I love your videos they have taught me so much, I'm about an hour south of Townsville so your videos are my go to. Just pulled out the old over grown ground garden and about to set up some roof sheeting above ground gardens. Thanks for making me laugh every time I watch your videos, the best garden You Tuber ever :)
It seems like a great plant for your area as the thick pith would resist those flies that you have to bag to stop.
Ohh Mark, my mouth was watering like a river when you were cutting it open and tasting it.😅😅😅😂😂
Well! When I saw and heard you talking about the 'citron", I was reminded of the shape of the Citreon car which Americans pronounce "citron". And I can just see it in yellow!
Im in year 3 and i try to buy little trees with fruit on em so i know what im getting. I love a single fruit put up just to make sure it gets the best attention from us, looky what i make! protect me feed me lots
We got a lemon tree and two limes. Planter them in a row. The middle ones grows yellow fruit but is thin skinned and green and tastes like limes but is bigger.
Peel of the rinds/skin then take the white part,cut in cubes and eat it gives a rather tasteless but very aromatic taste,a crunch like cucumber but harder. And you can use the cubes for tea.
beloved your jamaican uk girl here...love your channel been watching and sharing for years
U have the nicest warmest intro 2 ur videos,always makes me happy
A simple sirup with the skin or putt the skin in a white rum for 10-14 days and you would have a great base for a fruitpunch or a tikidrink
I hv not heard of a citron before so very interesting to watch your video and read all the comments regarding this fruit!
my favorite thing about gardening is when random plants pop up in your garden. last year i got an amazing mint plant.
Citron is mentioned in the Bible! That’s pretty cool!
Quite common here in Sicily, we eat JUST the pith with alittle salt sprinkled on it...I also agree to have a look at Nikki Positano.