Mathieu Teisseire Cedrat Citron Puree

The Mathieu Teisseire Citron Purée reveals all the aromatic complexity of this citrus fruit from the Mediterranean basin, easily identifiable by its shape of a large bumpy lemon. The marked acidity of the pulp juice is balanced with the bitterness of its thick rind.

FLAVOUR ORIGINS

Cedrat, also known as the Corsican Citron, is a citron variant with a non-acidic pulp. Taking its name from its original cultivation centre, historically the fruit was shipped in large quantities to maritime trade hub Genoa, bestowing it with the nickname the “Citron of Commerce”.

Traditionally, Cedrat was one of the most common citron variants used in the production of Succade – a confectionary made from candied citrus peel. It still plays a large part in contemporary Corsican cuisine and is often cooked with sugar to produce a form of marmalade.

The Mathieu Teisseire citron purée reveals all the aromatic complexity of this citrus fruit, easily identifiable by its shape of a large bumpy lemon. The marked acidity of the pulp juice is balanced with the bitterness of its thick rind.