About Lemon – Italian Cedro
The cedro is an unusual citrus fruit - about 70% of a cedro is the thick white pith, which is sweet to eat. It is mainly grown in Calabria in Italy.
Cooking: Chop in half lengthways, then again into quarters. Slice into thick slices and eat raw, perhaps with a sprinkle of salt and few drops of extra virgin olive oil.
Cedros can also be used to make a twist on limoncello.
Candy the skin to use with cakes and desserts.