Candied citron is the thick, pale rind of the citron fruit (Citrus medica) that has been boiled in sugar syrup until translucent and tender, then dried to a chewy, slightly firm texture. Citron is one of the oldest cultivated citrus fruits, and its candied rind has long been used in Mediterranean and Middle Eastern baking. It is a traditional ingredient in Italian panettone and pandoro, appears in Middle Eastern sweets like baklava, and shows up in Asian mooncakes and steamed buns. Its bright, citrusy tang with a faintly floral sweetness pairs well with chocolate, nuts, and warming spices, and it is sometimes confused with candied lemon or orange peel, which come from thinner, more common citrus rinds.