citron [lemon] peel
Rich in vitamin C, limonene (a terpene with potential antioxidant properties), and dietary fiber, particularly when the pith is included. Dried and candied preparations concentrate these compounds but increase sugar content in candied forms.
About
Citron peel refers to the outer rind of the citron (Citrus medica), an ancient citrus fruit native to Asia, or more commonly in culinary practice, the peel of the lemon (Citrus limon). The citron is a large, thick-skinned citrus with minimal flesh and abundant aromatic pith, while lemon peel comes from the smaller, more acidic Citrus limon. Both peels are characterized by oil-rich skin containing limonene and other volatile compounds that provide intense citrus aroma. Citron peel is thicker, more bitter, and less acidic than lemon peel, and has been used in Mediterranean and Jewish cuisines for millennia. Lemon peel offers brighter acidity and a more delicate balance of bitterness and sweetness.
Lemon peel is the more economical and accessible variant, offering a sharp, zesty citrus flavor with subtle bitterness from the white pith. Citron peel, rarer in modern cooking, delivers a more pronounced pithy sweetness and floral notes, valued in traditional preparations.
Culinary Uses
Citron and lemon peels are used fresh, dried, candied, or as zest to impart citrus character to both sweet and savory dishes. Fresh or dried peel appears in marinades, brine preparations, and compound butters; candied peel is a confection and cake decoration. The zest—the colored outer layer stripped without pith—is grated or minced into baked goods, sauces, risottos, and garnishes. Candied peel features prominently in fruit cakes, panettone, and Mediterranean desserts. In Jewish cuisine, the etrog (a citron variety) peel is traditionally used in Sukkot observances, and candied citron peel in holiday sweets. The pith and peel together are essential in marmalade production.