Candied citron peel

Candied citron peel is the rind of the citron (also known as an arabaic lemon or etrog), a large, aromatic citrus fruit, that has been carefully cut, blanched, and cooked in syrup until it achieves a sweet, translucent, and slightly chewy texture. This ingredient is commonly used in baking and in the preparation of traditional desserts, providing an intense citrus flavor and a sweet touch that balances recipes such as breads, cakes, cookies, and puddings.

The origin of candied citron peel dates back to Mediterranean and Middle Eastern cuisines, where the citron is highly valued for both its aroma and its culinary properties. Its use has spread to various Latin American cultures, especially in recipes for Christmas festivities and traditional celebrations.

Among its properties, it stands out for its high fiber content and natural antioxidants from the citrus, although being candied increases its sugar content. It is an ingredient that provides aroma, flavor, and color to preparations, in addition to improving the final texture of baked goods.

Regarding synonyms in Spanish from Latin America, it may be referred to as cascarilla de cidra confitada, corteza de cidra dulce, or simply cidra confitada. Depending on the region, it is also associated with terms like piel de limón confitada when referring to similar citrus fruits.