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Sicily citron

Citrus medica L.

CRC 3534

PI 539432


sicily1 sicily2 sicily

Photos by David Karp, CVC,  11/7/2006. Photo rights.


 Source: Received as budwood from John Carpenter, USDA Date & Citrus Station, Indio, Ca, 1966. Open pollinated seedling.


Parentage/origins: Parents unknown. From U.S. Hort. Station (Hiawassie Farm) Orlando, Florida.


Rootstocks of accession: Yuma Ponderosa lemon


Season of ripeness at Riverside: November to January


Notes and observations:

12/3/1987, EMN: A medium-large elongate citron with a blunt nose. Rind smooth but bumpy and furrowed. Yellow, very thick rind, small central core, seedy, very sour. Appears to be very similar to Diamante (CRC 3523).

11/7/2006, DK: The flesh appears to be dry and ricey, but is actually fairly juicy, with a nice, tart citron flavor. Very seedy, and the seeds have some anthocyanin. The rind is medium in thickness.

Description from The Citrus Industry Vol. 1 (1967):

"Fruit large, long-oval to ellipsoid; basal cavity furrowed and surrounded by low collar; apex broadly nippled; and seedy.  Color lemon-yellow at maturity.  Rind very thick and fleshy; surface smooth and sometimes indistinctly lobed or ribbed.  Flesh crisp; lacking in juice, but acid, like lemon.
      Tree small, open and spreading, medium-thorny with some large, stout spines; buds, flowers, and new growth purple-tinted.
      Presumably of local though unknown origin, Diamante is the principal variety of Italy and according to Casella (1928) is considered to be the best.  It was introduced into the United States in 1898.  Italian and Sicilian are California introductions that are similar to Diamante."


Availability: Not commercially available in California.


USDA Germplasm Resources Information Network page for Sicily citron





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