A fruit resembling a lemon, but larger, and pleasantly aromatic; it is produced by the citron tree (Citrus medica). The thick rind, when candied, is the citron of commerce. The fruit was once called the lime.
The thick rinds of the citron fruit ( Citrus medica) were often candied for use as a sweetmeat and for flavoring.
large lemonlike fruit with thick aromatic rind; usually preserved
thorny evergreen small tree or shrub of India widely cultivated for its large lemonlike fruits that have thick warty rind
a fruit similar to a large lemon
The rind of a fruit of the lemon species preserved in sugar.
Citron resembles a large, elongated yellow-green lemon. The pulp is sour and not eaten raw. The peel is the important part of citron and it is candied and used in baked goods. Citron has a nice scent and a bowl of uncut fruit can be used to freshen a room.
A semitropical fruit that resembles a six-to-nine inch long lemon. Because the pulp is very sour, it is unsuitable for eating. The extremely thick peel, however, is candied and used in baking.
A lemon-like fruit with thicker skin and with less acid. It is much larger than a lemon
a fruit likened to an overgrown knobbly lemon, it is famed for its peel, which is used in marmalades, candies and fruit cakes.
One of the first citrus fruits to have been introduced...
The Citron (Citrus medica) is a species of citrus fruit. It is characterized by its thick rind and small sections. Generally, it is eaten preserved or in bakery goods, such as fruitcakes.