Print | Email  

Culinary etrog delights

by: Leslie Bunder and Caroline Westbrook - Last updated: 2005-10-24



During the festival of Sukkot, we're busy shaking our four species – the Lulav (Palm Branch) Etrog (Citron, Hadassa (Myrtle) and Aravah (Willow branch).

Once the festival is over you may not be able to make much use of the greenery but the etrog is, after all, a species of citrus fruit, and hence is edible and ideal to use in cooking.

With an etrog costing £10 or more, you certainly want to get your money's worth from it, so here's our recommendations of what you can do with this biblical fruit:

1. Etrog tea. A variation on lemon tea, simply make your cuppa as normal, but instead of putting in milk or lemon, cut up your etrog and add a slice instead. It's especially good if you've just had a meat meal and don't want milk in your tea, and has a noticeably different flavour to lemon tea.

2. Bake a lemon cake, using zest from the etrog instead of lemon. You could also use it in cheesecake (yes, we know it's not Shavuot, but since when did a Jew turn down cheesecake)

3. Candy it. Make candied fruit in the way you would normally, using slices of etrog instead of lemon or orange.

4. Make etrog chicken. A variant on the popular Chinese dish lemon chicken, there's no reason why, with enough etrogs, you couldn't make your own Sukkot-themed version of this dish.

5. Drinks. As well as hot drinks, a dash of etrog in apple juice is very refreshing. It can also be added to other juice drinks – or if you want a celebration tipple on Simchat Torah, then vodka and etrog make a perfect combination. Or try it with a shot of tequila if you're really daring, and make an etrog slammer.