This article is written by the Eater Society
Do you know who is the largest in the citrus family? Today to introduce you to a fruit that is not common in the northern region - citron, citron is also known as wolfberry or wolfberry, born at an altitude of 350 meters to 1750 meters in a high temperature and humid environment. It is generally planted in the southern part of Taiwan, Fujian, Guangdong, Guangxi, Yunnan and other provinces and regions. It is also cultivated in Vietnam, Laos, Myanmar, India, etc.
Citron is called big lemon in southeast Tibet, it is the "ancestor" of lemon, is one of the three elders of the citrus family, the three elders of the citrus family include the second wide peel orange, the third place grapefruit, and the first is the citron we want to talk about today. The monba language of citron is "Yongba", its color is no different from the color of lemon, it is golden yellow skin, but its size is several times larger than lemon, a citron is equivalent to the size of more than a dozen lemons, the heaviest can reach more than a dozen pounds.
After ripening the peel of the citron is rough, very difficult to peel off, after washing with water, you need to use a knife to cut it into thin slices and then peel off the outer skin, in fact, citron is a "careful eye", it has very little flesh in the middle, the flesh is nearly transparent or light milky yellow, it is more crisp to eat, the taste is sour or slightly sweet, and the fruit has a refreshing fragrance. People who like to eat citron are mainly the part between the skin and pulp of citron, referred to as the middle fruit peel, adults and children in southeast Tibet are particularly fond of eating, and children prefer to eat larger citron, because the large citron will be sweeter than the smaller one.
Don't look at the citron body size is relatively large and its appearance is not proud, its nutrition is very rich, vitamin C, minerals and other elements than the lemon we usually eat several times more, in the southeast of Tibet is mostly used as a good medicine for colds.
How to eat citron?
1. It can be used to brew wine.
The washed citron is cut into slices, then dried, put into the glass bottle of soaked wine, and then added an appropriate amount of liquor sealed and soaked, after 30 days can be enjoyed, remember not to drink too much each time, drinking too much may increase the burden on the body, not only did not play a role in health care but hurt the body.
2. Can be made into candied fruit to eat.
Slice the crust and soak it in light salt water twice, let it sit overnight after the second rub, and then rinse it with tap water to remove the bitter taste from the skin. Drain and soak in boiling water, then boil it in sugar to make a candied fruit, stir-fry it into a semi-dry state, and then dry it, and the last step is to put it in a sealed jar for preservation, so that it is not a problem to store for one to two years!
3. Can be made into citron syrup and eaten.
Before making, you need to prepare two fully ripe syrup and two appropriate amounts of maltose, after washing the citron, mash and put the maltose into a bowl with a lid for steaming, steam for half an hour after opening the pot, until the citron is soft and rotten, then take out and stir evenly, and when you want to eat, you can directly open the lid to eat!
Citron not only has great ornamental value but also great medicinal value, it contains a large number of limonin, flavonoids and other components, has the effect of relieving the stomach, promoting sleep, sterilization and anti-inflammatory.
Believe me, if you come across a citron you must buy a few to go home, too much use!