Citronate

Introduction:

Citronate is the candied peel of a special very large type of lemon, the cedar lemon. The unripe fruits are processed into citronate in a complex process. Depending on the degree of ripeness of the lemon used, it has a light yellow to light green peel and looks slightly transparent.

Use/Preparation:

Citronate is mainly used (together with candied orange peel) in Christmas biscuits such as gingerbread, stollen, honey cake or also fruit bread, muesli, florentines, king cakeEaster bread

Health:

The sugar content of citronate is at least 65% and is therefore very high in calories.

Alternatives:

Dried fruits are a good alternative to citronate. Apricots, plums, dates or figs in particular bring a pleasant sweetness and fruity aroma to the biscuits.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	292/1224
Fat	0,4 g
Healthy fatty acids	0 g
Carbohydrates	70 g
Sugar	70 g
Protein	0,3 g
Salt	0 g