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Etrog Citron

The Etrog citron is a small shrub, slow-growing, and it has stiff twigs with long thorns. The leaves are evergreen, lemon-scented. The white or purplish flowers in clusters are large and scented. Most of the flowers are perfect, but some could be male due to pistil abortion. The fruit is lemon-like with a shape that varies from oblong to oval, and the various shapes can occur in the same branch. The peel is yellow when fully ripe with a texture that can be smooth or bumpy, very thick and fleshy.  Our Etrog are for ornamental purposes only, they are not certified for use during Sukkot. Learn more on

Other common names: Citron, Tidra, Begpoora, Limau susu, Som ma-nguâ,
Thank-yen, Kou-yuan, Manao ripon, Mak vo, chanh, Tipolo. Medium to large sized bumpy yellow skinned citrus having a very acidic flavor. Primarily the skin is used, and the fruit plays a role in the Jewish Feast of the Tabernacles.

The pulp color varies from pale-yellow to greenish and is divided into as
many as 20 segments, not very juicy, containing many seeds.

The peel is candied and used in a variety of desserts. The pulp can be eaten, but is often too acidic for many people. The origin of the citron is unknown, but it was the first cultivated citrus fruit, with records dating back to 4000 B.C. It was a common fruit in the Mediterranean region, and today is cultivated primarily in Sicily, Corsica, and Crete, Greece, Israel, as well as a number of Central and South American countries. Fruits have been known to cost $10-$50 a pound in the United States, sold for religious purposes.