Taste Excellence with our Rushton's Sample Box!
Same-day delivery - 24/7 dedicated support team - Zero waste to landfill
Taste Excellence with our Rushton's Sample Box!
Same-day delivery - 24/7 dedicated support team - Zero waste to landfill
Wholesale Italian cedro is the grandfather of all citrus fruits, an ancient specimen that predates lemons and oranges by millennia. Known as citron in English, this remarkable fruit captivates chefs with its thick, fragrant pith and intensely aromatic zest rather than juice. When you source wholesale cedro London kitchens gain access to an ingredient steeped in Mediterranean history, prized for its perfumed oils and the pristine white pith that transforms into jewel-like candied delicacies or adds haunting floral notes to contemporary dishes.
Cedro holds a venerable position in citrus history as one of the original species from which all modern citrus descended. Native to northeastern India and cultivated for over 3,000 years, cedro reached the Mediterranean through ancient trade routes, arriving in Italy during the Roman Empire. The Romans called it “citrus medica” and valued it for medicinal properties as much as culinary applications.
Italy’s relationship with cedro centres on two remarkable growing regions. The Calabrian coast, particularly around the town of Santa Maria del Cedro in the province of Cosenza, produces the famous “Cedro di Calabria” with Protected Geographical Indication status. Here, centuries-old groves cling to coastal terraces where the Tyrrhenian Sea’s influence creates the mild microclimate cedro demands. The fruit cannot tolerate frost, requiring the protection of coastal valleys and careful cultivation.
The Amalfi Coast produces another celebrated variety, traditionally grown in terraced lemon gardens called “limoneti” where cedro trees share space with the region’s famous sfusato lemons. The “Cedro di Amalfi” features prominently in local liqueur production and traditional confectionery, with families guarding candying recipes passed through generations.
Jewish communities have maintained special cultivation traditions for cedro, particularly the “etrog” variety used during Sukkot celebrations. This religious significance has preserved ancient growing techniques and genetic diversity that might otherwise have disappeared as commercial citrus production favoured juicier fruits.
Unlike modern citrus bred for juice production, wholesale Italian cedro consists primarily of thick white pith (albedo) surrounding minimal flesh and seeds. This seemingly backwards ratio makes cedro nearly useless for juice but invaluable for candying, preserving, and extracting essential oils. The bumpy, knobbed exterior ranges from bright yellow to deep gold, with some varieties featuring pronounced ridges and fingered extensions.
Traditional Calabrian and Amalfi producers harvest cedro when fully yellow, typically from October through January, though trees can produce sporadically year-round in ideal conditions. The harvesting remains largely manual as the irregular shapes and delicate oils require gentle handling.
Your health-focused diners receive notable nutritional benefits from wholesale Italian cedro:
The thick pith that defines cedro contains pectin and bioflavonoids concentrated in the white layer between zest and flesh. Historical Mediterranean medicine prescribed cedro for digestive complaints, and modern research suggests the high concentration of beneficial compounds may indeed support gastrointestinal health.
Cedro delivers a complex aromatic profile dominated by intense floral notes with resinous, pine-like undertones and subtle bitterness. Unlike lemons, cedro is not particularly acidic, with the minimal juice offering mild tartness. The magic resides in the zest’s concentrated oils and the thick pith’s ability to absorb flavours while contributing its own haunting perfume. When sourcing wholesale Italian cedro, look for fruits that feel heavy with firm, unblemished skin showing vibrant yellow colour and releasing fragrance when gently scratched.
Understanding Cedro’s Unique Structure:
A single wholesale cedro might weigh 500 grams to over a kilogram, with 70-80% of that weight being pith. This inverted ratio compared to normal citrus requires completely different culinary approaches. You’re not working with a juice fruit but rather with aromatic pith and intensely flavoured zest.
Preparation Techniques:
Candied Cedro: The classic preparation that transforms cedro into a luxury confection. Cut away the minimal flesh, slice the pith into strips or chunks, blanch multiple times to remove excessive bitterness, then slow-cook in sugar syrup over several days. Properly candied cedro develops translucent, jewel-like quality with intense perfume. This becomes the cedro used in panettone, cassata, and countless Italian pastries.
Zest and Oil: The exterior zest contains potent essential oils perfect for infusing spirits, syrups, and desserts. Use a microplane for fine zest or a vegetable peeler for wider strips. The oils are so concentrated that a small amount provides intense flavour. Cedro-infused grappa, vodka, or gin captures the fruit’s haunting floral character.
Fresh Pith Applications: Very fresh cedro pith can be sliced paper-thin and used raw in salads, where its subtle bitterness and floral notes add complexity. Some contemporary chefs quick-pickle cedro pith, creating a condiment that bridges sweet and savoury applications.
Preserved and Marmalade: The thick pith makes exceptional marmalade with a different character from orange or lemon versions. The texture is tender rather than chewy, and the flavour more complex and floral. Cedro also preserves beautifully in salt, creating a condiment similar to preserved lemons but with unique aromatic qualities.
Juice and Segments: While minimal, the juice has value for its mild acidity and aromatic quality. Use it in cocktails or dressings where you want citrus perfume without overwhelming tartness. The segments, once laboriously separated from membrane and seeds, can garnish dishes requiring visual impact and subtle citrus notes.
Infusions and Syrups: Cedro pith and zest infuse beautifully into syrups, creams, and spirits. The aromatic compounds extract readily, creating intensely perfumed bases for desserts, cocktails, and sauces.
Critical Tips:
Blanch cedro pith before candying or preserving to control bitterness levels. Multiple blanches in fresh water progressively mellow the flavour.
Store whole wholesale Italian cedro at cool room temperature for up to two weeks or refrigerate for a month. The thick skin protects the interior remarkably well.
When zesting, take only the coloured exterior, avoiding the white pith underneath which lacks the essential oils and introduces bitterness.
Reserve cedro seeds for making pectin, as they contain high concentrations perfect for natural jam and jelly setting.
Building dishes around wholesale Italian cedro? These pairings consistently deliver:
Wholesale cedro works beautifully in pastry applications from panettone to biscotti, in cocktails and liqueurs, candied as luxury confection, and increasingly in contemporary savoury preparations where chefs appreciate its unique aromatic profile.
Italian cedro follows a primary harvest season from October through January when fruits reach full maturity and develop maximum colour and oil content. Protected coastal growing areas in Calabria and along the Amalfi Coast produce the most prized specimens during these months.
Some trees produce sporadically throughout the year in ideal microclimates, but autumn and winter fruits are considered superior for both candying and fresh applications. The thick skin and minimal moisture content mean wholesale Italian cedro stores exceptionally well compared to other citrus, maintaining quality for weeks when properly handled.
The limited growing regions and traditional cultivation methods mean cedro remains genuinely scarce compared to commercial citrus, contributing to its premium positioning. Many London chefs feature cedro specifically during the winter holidays when its associations with traditional Italian Christmas baking resonate with diners.
As one of the most historically significant and aromatically complex citrus fruits, wholesale Italian cedro helps you create dishes that tell stories while delivering unique flavour profiles unavailable from any other ingredient. We work with traditional growers in Calabria and Campania who maintain the careful cultivation methods cedro demands.
What makes ordering wholesale Italian cedro from Rushtons the right choice?
Cedro’s combination of historical significance, unique structure, and haunting aromatic profile makes it valuable for pastry programs, cocktail menus, and innovative savoury applications.
Browse our fresh produce wholesale collection to explore our complete range of Italian citrus and Mediterranean specialty ingredients.
Ring us to discuss wholesale Italian cedro availability and secure your supply during peak season. This is a limited-production ingredient with weather-dependent harvests, so advance coordination ensures access when these remarkable fruits are at their finest. We deliver throughout London six days a week, bringing you authentic Italian specialty produce. The Guardian regularly features cedro in articles about heritage ingredients and Italian culinary traditions, celebrating it as an essential element of traditional Mediterranean food culture.
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