The Giant Lemons of the Amalfi Coast
by Jerry Finzi
While exploring the villages of the Amalfi Coast, Voyagers are certain to notice that the lemons there are larger than they are used to. They are sure to come across the Sfusato lemon (about two to three times the size of a supermarket lemon) and will be further shocked when they are confronted with the giant-sized, Cedro Citron variety of lemons. They are beastly looking things, with a pebbly surface, strange shapes with a large nipple at one end, and are often as big as your head!
Cedri are primarily found in Italy, from the Italian Riviera down to the Amalfi Coast, though they are occasionally spotted in France, Isreal and even exported to Britain. There are three different citron types: acidic, non-acidic and pulpless. Of the different cultivars, the acidic Diamante is more common in Italy.
Cedro citrons are usually up to three to four times the length of common lemons and can measure between 10 and 15 inches in diameter. They can weight up to 3-4 pounds each.
The pebbly surface ripens from green to a bright yellow--both colors can be harvested, the peak season being fall and winter. Most--about 70%--of the lemon is white pith from 2-5 inches thick with a soft texture and almost sweet lemony fragrance. In its center is a small amount of segmented pulp with a few pale seeds. This lemon is fairly dry and not used for its juice and the taste is milder than a common lemon.
The pith can be eaten raw or cooked: in salads, atop bruschetta, in jams and preserves, in risotto or pickled. The rind of this citron is very aromatic and a bit sweet, and is used to produce "citron", or candied lemon (used in Italian celebration breads and cakes, like panettone). Some claim it can be a remedy for hangovers, coughs and indigestion. Since the Renaissance, the oils from the skin have also been used in perfumery and cosmetics due to their delicate and fragrant scent.
If cooking while in Italy (or if you can get some cedri at home), try these recipes:
Risotto alla Sorrento with Fennel and Sage
1 Cedro lemon
1-1/2 cups rice for risotto (Carnaroli, Vialone Nano or Arborio)
1-1/4 cups freshly grated parmesan
1 tablespoon unsalted butter, plus another tablespoon to finish
4 tablespoons Extra virgin olive oil
1 head of finoccio (bulbing fennel) - finely diced
3 stalks celery - finely diced
1 cup white white Vermouth
1 quart chicken stock
4 large julienned sage leaves (or 1/2 teaspoon dried-crushed)
Sea salt and freshly ground black pepper to taste
Candied Chocolate Cedro Strips Recipe
(A great holiday snack)
1 - 2 pound cedro
1 cup sugar
1 pint water
3-5 ounces bitter sweet chocolate
You can store these in an airtight container and serve at the end of a meal with fruit, nuts, biscotti and espresso.
© GVI 2018
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When Life Gives Them Lemons, Italians Make Limoncello
Amalfi Lemon and Chicken Pasta
Lemon and Turkey Pasta with Prosecco