The Citron (Citrus Medica genuina) is a large thick-rinded fruit, of which only the rind is used in the making of preserves and confections. It is a shrub or small tree. Without care in pruning it becomes a spreading bush, as the very large fruit bends the points of growth to the ground, where they take root like the canes of the black raspberry. It is grown in parts of Florida, and westward to California. It is frozen down at intervals, but it quickly sprouts from the crown and is again weighted with fruit. It is grown readily from ripe wood cuttings, hence it is easy to perpetuate the best varieties. As yet the imported candied citron is mainly used, but at this time it seems probable that the home product will prove of superior quality and displace the foreign product.

Varieties Of The Citron


Medium in size, and said to be of excellent quality. A new variety from Corsica that gives promise of becoming commercial.

Fingered Citron

Extremely large, with separated lobes that project like fingers. A variety much used in China on account of its rich odor. The writer has met with this in Cuba and South California. Only used as an ornamental tree and for its delightful odor.


Very large, oval, yellow, glossy, surface wavy. The fruits of this variety sometimes reach immense size and weigh ten pounds.


Much smaller than the orange, with a sweet and edible rind; also largely used for preserving.


Much like the Lemon variety except that the skin is more waved and the color darker yellow.