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Sicilian Candied Citron, or Succade, is the preserved rind of the Mediterranean Cedro fruit. Prized for its exceptionally thick, non-bitter pith and fragrant oils, it is hand-diced into translucent cubes. These tender pieces provide a bright, tangy-sweet profile essential for holiday classics like Panettone, fruitcakes, and traditional Italian Pastiera.
The foundation of a superior holiday bake is the quality of the citrus. Our Cedro is sourced from the thick-skinned citron fruit of Sicily. The aroma is clean and floral, filling the kitchen with a bright citrus scent that remains distinct even after high-heat baking.
Each 12-ounce container features fruit that is hand-cubed to maintain a consistent, tender texture. When handled, the cubes feel supple rather than sticky or hard. This ensures they integrate perfectly into heavy doughs, providing a soft, chewy contrast to the crumb. The translucent emerald color adds a stained-glass appearance to every slice of Panettone or fruitcake.
Practical Handling: To prevent the fruit from clumping, store the package in the refrigerator. When ready to use, toss the cubes in a small amount of flour before folding them into your batter. This helps the pieces stay suspended in the dough during the bake.
How does the Sicilian Citron fruit differ from a lemon?
The Citron (Citrus medica) is an ancient citrus variety grown specifically for its rind. While a lemon is used for juice, the Citron has almost no juice and a very thick, meaty pith. This pith is not bitter, which allows it to absorb the curing syrup deeply, resulting in a sweet and fragrant confection.
Why is hand-dicing important for flavor?
Machine processing can crush the delicate cells that hold aromatic oils. Hand-cutting preserves the integrity of the peel, keeping the essential oils trapped inside the cube. These oils are only released when the fruit is heated in the oven or bitten, providing a fresher flavor than pre-processed mixed peels.
How is this fruit preserved for long-term use?
We utilize traditional curing methods that reduce the available moisture in the fruit. By binding the water to syrup molecules, we create a stable environment that prevents spoilage. This makes the citron shelf-stable and soft while maintaining a bright, translucent color and the specific texture required for gourmet baking.
What is the best way to maintain freshness?
Keep the product in an airtight container in the refrigerator. This prevents the natural sugars from crystallizing and keeps the texture tender for up to 12 months.
