Recipes

Etrog Recipes

Etrogim are expensive before Sukkot, but as soon as the festival concludes, they are cheap! This is why dishes that incorporate the etrog are normally eaten right after Sukkot, not beforehand. The pith of the etrog (the white spongy “stuff” underneath the rind) is unusually large, so it leaves less room for the etrog pulp to grow. Because of this, etrogim do not produce much juice. However, the etrog rind is quite fragrant, so it can be very useful in creating sweet desserts or savory entrées. Even better, the pith of the etrog can be boiled to lose its bitterness, so you can create candied etrogim! All of the recipes call for etrogim of the smaller varieties, such as the Calabria, Corfu or Israeli. Make sure you scrub your etrogim with hot water before cooking with them to remove any possible pesticides. We hope you enjoy!