Ladies and gentlemen, Slashfood readers of all ages, it's time once again to play name that fruit. Today's bumpy-skinned specimen is a proud member of the citrus family and hails from the sunny Mediterranean.Many people find the pulp too tart to eat, including yours truly. The skin is often candied or used in jams. This fruit is also used to make liqueur. Lastly, it plays a significant role in the Jewish holiday Sukkot.If you guessed Citrus medica var. Etrog then you know a lot more about taxonomy than me. Etrog, as its commonly known, is a variety of citron with a thick bumpy skin and a flesh that's way too tart for my palate. Next time I feel like trying etrog I'll just buy some jam or follow one of these recipes. Incidentally when I purchased mine in a kosher market the guy in line ahead of me was quite amused when I asked the cashier what kind of fruit I was buying. He then gave me a knowing wink and said, "It's good for you, make you strong." I since learned that our little yellow friend is associated with promoting fertility.
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