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Old 02-20-2013, 06:01 PM   #1
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Source for good citron

Now that I have a nearly 2 year supply of citron halves, I can recommend Kalustyans as a source for unchopped citron. Many who do not like citron have not tasted 'good' citron. Used to buy it from a shop in Boston but they're out of business.

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Old 02-20-2013, 07:25 PM   #2
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Thanks for the tip!

How do you store it when you buy a large quantity?

In my area the only place I can find it is in an old Italian bakery but, they only stock it from about Thanksgiving until Christmas.

The prices shown on the site appear to be about a third less for most of the candied fruit than I pay in CNY.

I think I will fire off a small order and make some Hot Cross Buns.

Hot cross buns!
Hot cross buns!
One ha' penny, two ha' penny,
Hot cross buns!
If you have no daughters,
Give them to your sons
One ha' penny,
Two ha' penny,
Hot Cross Buns!
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Old 02-20-2013, 09:30 PM   #3
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jpb, i did a quick search having no idea what good unchopped citron meant, and i'm still unsure. are you looking for the specific fruit, or a preserved derivative? candied, alcohol, etc..
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Old 02-21-2013, 06:02 AM   #4
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It lasts as well as most candied preserved fruits. I vacuum pack some for longer term storage. Paradise brand is too gooey(too much corn syrup?), somewhat lacking in flavor, and cut into pieces that are too small.
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Old 02-21-2013, 08:40 AM   #5
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I've googled citron, had no idea what it was. For a minute I actually thought you mispelled Citroen (The Car) lol!

I now know it's a citrus fruit but what parts are used and how?
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Old 02-21-2013, 09:12 AM   #6
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Quote:
Originally Posted by Snip 13 View Post
I've googled citron, had no idea what it was. For a minute I actually thought you mispelled Citroen (The Car) lol!

I now know it's a citrus fruit but what parts are used and how?
The candied skin / peel is common in some Italian cakes and pastries and in some German cookies.
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Old 02-21-2013, 09:17 AM   #7
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Originally Posted by justplainbill View Post
The candied skin / peel is common in some Italian cakes and pastries and in some German cookies.
Thank you One more thing I need to try. I think I've seen them at the Indian grocer. I believe they have little to no juice. Is this true?
Could I make marmalade with Citrons?

Sorry for all the questions but I don't trust google and you seem to know more anyway.
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Old 02-21-2013, 09:19 AM   #8
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Being Jewish citron is used during Holiday of Sukkot. After, I usually get them from all my friends and make jelly. The last year I somehow got so busy i had no time to make it. I still have couple dried out ones seating in my fridge. Smell good.
But, Bill, you saying you can buy them fresh during the year too?
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Old 02-21-2013, 09:25 AM   #9
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Being Jewish citron is used during Holiday of Sukkot. After, I usually get them from all my friends and make jelly. The last year I somehow got so busy i had no time to make it. I still have couple dried out ones seating in my fridge. Smell good.
But, Bill, you saying you can buy them fresh during the year too?
I was talking about candied / preserved citron skins / peels. They're about 3/8" thick; and the pieces run about 4" wide by 8 or 9" long.
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Old 02-21-2013, 09:28 AM   #10
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Originally Posted by Snip 13 View Post
Thank you One more thing I need to try. I think I've seen them at the Indian grocer. I believe they have little to no juice. Is this true?
Could I make marmalade with Citrons?

Sorry for all the questions but I don't trust google and you seem to know more anyway.
Sounds like that's what Charlie does. It's a bit too expensive around here to use it for marmalade but I do like bitter marmalade.
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Source for good citron Now that I have a nearly 2 year supply of citron halves, I can recommend Kalustyans as a source for unchopped citron. Many who do not like citron have not tasted 'good' citron. Used to buy it from a shop in Boston but they're out of business. 3 stars 1 reviews
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