Florida Cooperative Extension


 Ponderosa Lemon
 Follow the same directions as for grapefruit peel. The oily part
 of the rind should be grated from the peel before boiling. This
 makes a more tender product and reduces the time of cooking.

 Crystallized Kumquat Chips
 Clean kumquats thoroughly, sprinkle with soda, using 1 table-
 spoonful of soda to 1 pound of kumquats. Pour sufficient boiling
 water over this to cover fruit. Let stand for 10 minutes, pour off
 water and rinse through three changes of water. Cut kumquats
 into quarters. These slices are dropped into a boiling sugar solu-
 tion, prepared by dissolving 1 cup of sugar in 2 cups of water. Boil
 for 30 minutes, and then drop into a heavy syrup made by dissolv-
 ing 1 cup of sugar in 1 cup of water. Boil for 30 minutes, allow
 to stand until cool and the next day boil for 30 minutes in the
 same sugar solution. Remove and place on a platter to dry. The
 chips may then be rolled in sugar.

 Crystallized Sour Orange Peel
 Follow the same directions as for grapefruit peel, except that
 two changes of water are sufficient.

 THE CITRON
 The citron, known as "citron of commerce", is used widely in
making fruit cakes and plum puddings. The fruit is large and
the skin is thick and usually rough. The fruit when ready for
use should be still green in color but fully mature.
 Brining or Curing Citron: Cut the fruit lengthwise in halves.
The pulp is difficult to remove from fresh citron and may be left
in during the fermentation process. Put in a brine made from
6 to 7 ounces dairy salt and 1 gallon water, keeping the pieces
completely submerged. Any weight such as is used for pickles
is suitable for this purpose and the container may be wood,
crockery or glass. The citron should be put into the brine very
shortly after removal from the trees, as the undesirable yellow
color tends to develop even after' the fruit is in the brine. Use
only sufficient salt to prevent spoiling; an excess has a tendency to
extract flavor and to toughen the citron.
 The desired result in curing citron is to obtain a firm, yet tender
rind, with the bitter flavor removed and the agreeable citron
flavor retained. The time required for curing varies with the
size of the pieces of citron, the degree of maturity of fruit and