A bright green, oblong fruit which grows on small evergreen trees, citron uncooked is about as unpalatable as raw fowl; its pulp is bitter, its rind thick and tough. After being soaked in brine and cooked in syrup, however, it has a sugary quality much like other candied fruit. Some 5,000,000 lb. of citron are used annually in U. S. fruitcakes, candies and pastries, yet the fruit has never been produced in quantities in the U. S.; most of it comes from Sicily, Italy, the West Indies.
In 1924, Dr. Herbert J. Webber, a University of California citrus expert, traveled through the...
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