page_title: Succade
section_title: Name
hierarchical_section_title: Succade / Name
caption_attribution_description: specifying the indicators on a kosher etrog
context_page_description: Succade is the candied peel of any of the citrus species, especially from the citron or Citrus medica which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus. However, the term is also occasionally applied to the peel, root, or even entire fruit or vegetable like parsley, fennel and cucurbita which have a bitter taste and are boiled with sugar to get a special "sweet and sour" outcome.
  Fruits which are commonly candied also include dates, cherries, pineapple, ginger, and the rind of watermelon.
context_section_description: The word succade is most probably derived from the Latin succidus, but according to others the name may have originated from the Hebrew word sukkah, the temporary booth that Jews build on the holiday of Sukkot. The citron, known in Hebrew as an etrog, is one of the symbolic Four Species used on that holiday. After Sukkot, some Jews candy the etrog or make marmalade from it.
  While the word Succade was widely used in German, today it is usually called Zitronat. The French called it  fruit glacé  or  fruit confit , and is also known as candied fruit or crystallized fruit. It has been around since the 14th century.
caption: A pure citron of any kind has a large portion of albedo, which is important for the production of succade
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