Etrogs

Etrogs are the citron fruits used in the Jewish festival of Sukkot as part of the Four Species. In English, the plural form etrogs is commonly used to refer to these ritual citron fruits, though the singular etrog is also encountered.

Taxonomy and appearance: The etrog comes from Citrus medica, a rambling evergreen tree. The fruit has a thick, aromatic rind and a pale, relatively dry interior with many seeds. Etrogs vary in size, shape, and color, typically ranging from greenish to yellow when ripe, and they may have a distinctive, bumpy surface. Some fruits have a tiny physiological remnant called a pitom at the blossom end; the presence or absence of the pitom is not universally necessary for the fruit to be used ritually, but it is noted in customs and grading.

Cultivation and regions: Etrogs have been cultivated since ancient times in the Mediterranean and parts of Asia. In modern times, Israel is a major producer and exporter of ritual etrogs, along with historical sources in Italy, Greece, Turkey, and other countries with established Sukkot markets. Varieties and grafting practices produce a range of shapes, textures, and flavors.

Ritual use and significance: During Sukkot, the etrog is held together with the lulav (palm), hadass (myrtle), and aravah (willow) in a ritual blessing and waving ceremony. Jewish law and custom impose standards for a kosher etrog, including aspects of beauty, integrity, and the fruit’s appearance; different communities may have additional guidelines about grading, handling, and storage. The etrog serves as a symbolic reminder of purity, beauty, and the harvesting season associated with the festival.