A base cider ('Citrus medica') before being candied.
Acitrón (also called diacitron) is a Spanish sweet popular in the XV and XVI centuries made with citron (Citrus medica L.) confit. The bark of the candied cider is cut into slices (slices); of it as sweet is known in the literature for being what Calisto has breakfast in the work La Celestina.It is similar to calabazate, and as it was confitated as a medium of preservation in the Spanish pantries of the fifteenth and sixteenth century. its elaboration is closely linked to the cultivation of cider and sugar cane.From the popularity of this sweet in the Royal House can be annotations of Francisco Martinez Motiño.
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