Winter brings the return of citron, or etrinj, from the Kingdom's fields to Saudi households, bringing with it a host of health advantages and a unique flavour that has created its own culinary traditions in some areas.
The fruit is cultivated in the Eastern Province's Al-Ahsa, Wadi Al-Dawasir near Najr, and Jouf in the north.
Citron, a member of the wider citrus family, is one of the most common trees in the area with olives and palms because of Jouf's ideal temperature, plentiful water supply, and fertile soil. Among the important crops grown in Al-Ahsa farms is citron.
In the Kingdom, giving fruit as gifts to family, friends, and neighbours during harvest season is a deeply ingrained cultural custom. However, due to its growing popularity due to its major health advantages, the tradition has decreased as others choose to sell their crop.
Citrus fruits are similar to lemons in that they are bigger, have a slight acidity, and taste excellent. They are coloured yellow, green, and occasionally orange. It has a plethora of nutritional and health advantages, being rich in antioxidants, vitamins, fibres, calcium, zinc, selenium, manganese, and potassium.
The adaptable fruit may be found in a lot of traditional Saudi Arabian cuisines, beverages, and juices. Locals in Jouf and Al-Ahsa like making marisah, which is a concoction of citron squares with spices like chilli, turmeric, and mint, and optional toppings like sugar, dates, or salt. Some people like it sliced or jam-like.
Although citron was not traditionally marketed, some farmers have started to sell it in recent years; a basket of ten to twelve fruits can cost anywhere from SR15 ($4) and SR20.
