I always wanted a citron tree. Or cedro as it is called here. It is like an enormous lemon but has a slightly different taste; it’s used to make a non-alcoholic drink called cedrata, very fresh and tangy, great to drink in the summer. And I think that all of us has seen the candied peel of citron in sweets! Last week I found a batch of cedri in the shop and I immediately bought four because I like them so much! Citrons make me think of the still life paintings of fruit that you can find in some of the Medici villas around here, paintings showing all the varieties of a species growing in the garden of the villa. But the scope of the purchase was to make candied citron peel because I have come to like candied fruit a lot, not the type you buy but homemade ones. I wonder if it is a sign of advancing age because as a child I disliked it intensely…
After reading a bit in an Italian book about culinary specialties and then here, I decided to make my own variant of the process. I followed Bakingsheet’s recipe of candied orange peel (first brought to my attention by Michelle) about the measures but I let the citron peel remain in brine for 4 days and then I left the peel in fresh water that I changed daily for 2 days. After that I proceeded after the recipe. And I now have the softest candied citron peel you can imagine, it almost melts in the mouth! But I have so much that I don’t know what to do about it! Well, I’m sure you will see some of it in a recipe here soon, I have already half an idea of what to do!

cedro candito