Fruit
Halved Fruit
Whole citron should be fragrant and free of mould or large soft spots. Candying peel and zest over juicy flesh. Ripen on the counter if needed, then refrigerate soft fruit briefly before serving. Wash before cutting, not before long storage. Whole fruit keeps longer than cut; once opened, cover and use promptly.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 4.77 mg
- Salt 0.01 g
- Total Carbohydrate 13.4 g
- Dietary Fibre 1.98 g
- Total Sugars 10.5 g
- Complex / starch 1 g
- Protein 0.8 g
- Water 89 g
- Energy 54.7 kcal
- Water 89 g
- Carbohydrates 13.4 g
- Protein 0.8 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.4 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.5 µg
- Vitamin C 2 mg
- Vitamin E 0.28 mg
- Vitamin K 4.7 µg
- Minerals 396 mg
- Major Minerals 395 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.4 · vitamin-b5-pantothenic-acid: 0.2 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.5 · vitamin-e: 0.28 · vitamin-k: 4.7 ·
Minerals
Halved Fruit of Citron: composition reflects this culinary part relative to the whole ingredient.
History
Fruit packers graded whole fruit and processed flesh, peel, and juice separately.
Ready-cut fruit and frozen puree widened year-round use.
Chefs highlighted peels and less common fractions in zero-waste desserts.