Is Citron Acidic? Understanding This Ancient Citrus Fruit's Flavor

December 2, 2025 •

4 min read

While all citrus fruits contain some amount of citric acid, the level of acidity in citron varies significantly by variety and can be far milder than its cousin, the lemon. This ancient fruit is unique because its flavor profile is heavily influenced by its thick, fragrant rind rather than its minimal, and sometimes even absent, pulp.

Quick Summary

Citron's acidity depends on the specific variety, ranging from notably sour to sweet or pulpless. Its flavor is primarily derived from its aromatic, thick rind, not its small juice sacs.

Key Points

Acidity Varies: Citron's acidity is not consistent across all varieties; some have sour pulp, while others are sweet or pulpless.
Main Component is Rind: Unlike lemons, the most valuable part of a citron is its thick, fragrant rind, not its juice.
Candied Peel is Common: Candied citron, or succade, is a popular product made from the rind, a process that significantly sweetens its flavor.
Medicinal Properties: Historically used for medicinal purposes, citron is rich in antioxidants, fiber, and vitamin C.
Used in Rituals: Specific varieties of citron, like the Etrog, hold significant religious importance in certain traditions.
Primary Citrus Ancestor: Citron is one of the original ancestor fruits from which many modern citrus fruits, including the lemon, were hybridized.

The Variable Acidity of Citron

Unlike the lemon, which is dependably and highly acidic, the citron (Citrus medica) offers a spectrum of flavors. Its level of sourness is dictated by the specific cultivar and the characteristics of its pulp. Some varieties, particularly those valued for their flavorful, often sugary, rind, have very little, or even no, juice. In contrast, certain acidic citrons, like the Diamante or Greek citron, do possess a sour pulp, more similar in taste profile to a lemon. This variability is a defining characteristic of the citron, making it distinct from more common citrus fruits and influencing its primary uses in cuisine and traditional practices.

The most significant component of the citron is its thick, white inner rind, or albedo. It is this thick rind, rather than the typically sparse juice, that is most prized and utilized, particularly for candying. When candied, the rind's inherent flavor, which can range from subtly bitter to mildly acidic, is mellowed by the sugar syrup, creating a sweet and fragrant confection known as succade.

Citron Varieties and Their Acidity

The numerous varieties of citron are genetically similar but express themselves with a wide range of fruit shapes, pulp volume, and acidity levels. Understanding these variations is key to appreciating the fruit's diverse applications.

Acidic Citron Varieties

Diamante Citron: A variety from Italy known for its acidic pulp.
Florentine Citron: Another Italian type prized for its tartness.
Greek Citron (Etrog): Used for religious rituals, with an acidic flavor.
Balady Citron: A Middle Eastern variety that features acidic pulp.

Sweet Citron Varieties

Corsican Citron: Known for its sweet flavor profile.
Moroccan Citron: Another cultivar recognized for its sweetness.

Pulpless or Dry Varieties

Yemenite Citron: Distinguished by its thick rind and lack of juice vesicles.
Buddha's Hand: A fingered variety famous for its unique shape and fragrant peel, containing no pulp or seeds.

The Citron's Flavor in Context

The acidity of a citron's pulp, while variable, is often secondary to the flavor provided by its aromatic rind. This contrasts sharply with a fruit like the lemon, where the juice is the star. The fragrant essential oils in the citron's zest and the spongy texture of its albedo are the defining characteristics that make it valuable in culinary arts. Historically, this unique composition made citron useful for medicinal and aromatic purposes long before other citrus fruits were widely cultivated.

Citron vs. Lemon Acidity: A Comparative Table


Feature	Citron	Lemon
Pulp Acidity	Highly variable, from acidic to sweet or pulpless.	Consistently and highly acidic.
Citric Acid Content	Lower concentration in pulp; overall levels variable by cultivar.	High concentration, typically 5-8% by weight in juice.
Primary Edible Part	The thick, fragrant rind, often candied for succade.	The juicy pulp, valued for its tartness.
Culinary Uses	Preserves, candied peel (succade), perfumes, herbal medicine.	Juice for drinks, zest for baking, culinary seasoning.
pH Range	Varies by cultivar; pulp is in the acidic range, but the overall flavor can be sweet.	Typically 2.0-3.0, making it very acidic.

Culinary Applications and Health Benefits

Due to its unique makeup, the citron is not typically eaten fresh like an orange. Its primary culinary role involves its rind. Candied citron, or succade, is a staple in many holiday fruitcakes, sweet breads, and pastries. The fragrant zest can also be used to infuse flavor into oils, spirits, and teas.

Common Culinary Uses of Citron:

Candied Peel (Succade): The thick rind is boiled and preserved in sugar syrup.
Marmalade and Jams: The high pectin content of the rind makes it ideal for preserves.
Citron Tea: Brewed from slices of the fruit, sometimes with honey, for a soothing, aromatic beverage.
Flavoring: Used in liqueurs like Cedrata and as a flavoring for various dishes.
Pickles: In some South Asian cuisines, acidic varieties are used for pickling.

Beyond its culinary uses, citron offers several health benefits. It is rich in antioxidants, vitamin C, and soluble fiber (pectin). Traditionally, it has been used to aid digestion, reduce inflammation, and boost immunity. The essential oils in the peel also possess natural antimicrobial properties. For more on citron's history and varieties, see the detailed information available on Wikipedia.

Conclusion: More Than Just Acidity

In conclusion, the question, "Is citron acidic?" does not have a single, simple answer. While the pulp of some varieties is indeed sour, other cultivars produce sweet or even pulpless fruit. The fruit's defining characteristic is its thick, aromatic rind, which is far more important than its juice. Citron’s unique flavor and texture profile, shaped by both its acidity (or lack thereof) and its fragrant peel, make it a versatile and historically significant fruit, prized for centuries for its culinary, medicinal, and symbolic properties.

Frequently Asked Questions

Citron is generally less acidic than a lemon, which is known for its high concentration of citric acid and low pH (around 2-3). The pulp of many citron varieties is either sweet or barely present, with the flavor derived primarily from the thick rind.

A Buddha's Hand citron is a pulpless variety known for its intense, fragrant aroma rather than its taste. Because it lacks pulp and juice, its flavor is mild, and its zest is used to add a citrus fragrance to dishes.

The pH level of citron varies greatly depending on the variety, from highly acidic (low pH) in some cultivars to less acidic or even sweet in others. For comparison, lemon juice has a pH between 2 and 3, but a precise single pH for all citrons does not exist.

Citron is prized for its peel because the fruit contains a very small amount of dry, relatively flavorless pulp and a disproportionately large, thick, aromatic rind. This thick rind is perfect for candying and making preserves.

Candied citron, or succade, is a confection made by cooking the citron's thick rind in a sugar syrup until it is preserved and sweetened. It is a traditional ingredient in holiday baked goods like fruitcakes.

Yes, citron offers health benefits, including high levels of vitamin C and antioxidants. It is also a good source of pectin, a soluble fiber that aids digestion. Historically, it has been used in traditional medicine for various ailments.

A citron is one of the original, ancestral citrus fruits, while a lemon is a hybrid descendant. Citrons have a thick rind and variable pulp, whereas lemons are known for their thin rind and consistently juicy, acidic pulp.