"etrog" news and stories

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.