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The Corsican citron is a sweet pulp citron, which was traditionally one of the most important varieties employed in Succade production. The name is from its most original cultivation center which is even today, at the French Island of Corsica or Corse. The fruit used to be shipped to Italy, where it was depulped in the large centers in Livorno, hence its name the Citron of Commerce.

For a short period of time the Genoese merchants, who were the leading suppliers of fruit for Jewish ritual of Etrog, used to ship also some amount of this Corsican variety. This tradition stopped due to competition with the Greek citron which was considered to be of extraordinary beauty.

Today the citron is cooked with sugar to produce a delicious jam.[1]

Written on June 11th, 2012 , Fruits Tags:

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