Cucumis sativus, the cucumber genus (of which citron is a member), is easy to grow if you have a warm summer and can avoid insect and disease problems. Before World War II, especially in the South, people had simply given up trying to grow cucumbers because they suffered so from diseases. Then seed companies came out with disease-resistant hybrids that solved most problems—except the cucumber beetle. As with tomatoes, there are a jillion varieties: the familiar green salad cuke, various thin-skinned pickling kinds, little yellow-colored "lemon" cucumbers, long crooked ones from Asia, the Japanese "kyuri" (which they use unpeeled), citron, and so on.

cltron: Citron looks like a small, round watermelon but is solid clean through, with uniformly green flesh and green seed. (Don't confuse it with the citrus fruit that resembles a large lemon and is also called citron.) Citron is eaten only pickled, preserved in sugar syrup, or candied. You can substitute citron-melon preserves for store-bought citron in fruit cakes, plum puddings, and mincemeat. Lemon Cucumbers: This round, tennis-ball-sized fruit may have a few spines on the skin; just rub them off. Otherwise it's just another cuke.

Continue reading here: Planting and Growing

Was this article helpful?

0 0