Corsican citron

The Corsican citron (called alimea in Corsican and cedrat in French) is a citron variety that contains a non-acidic (sweet) pulp. Occasionally it is also called a 'citron of commerce'.

The name is from its cultivation center at the French Island of Corsica, where its primary use was for candying the rind. This practice was particularly economically significant during a boom period from the 1820s to the 1920s. It is said to be one of the first citrus fruits to reach Corsican soil. The cultivar is also grown in other areas of France such as Provence, in southern Spain, in the islands of Puerto Rico and in the United States, in Florida and California.

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