In Iran, the citron's thick white rind is used to make jam; in Pakistan the fruit is used to make jam but is also pickled; in South Indian cuisine, some varieties of citron (collectively referred to as "Narthangai" in Tamil and "Heralikayi" in Kannada) are widely used in pickles and preserves.In karnataka, heralikayi(citron) is uses to make lemon rice. In Kutch, Gujarat, it is used to make pickle, wherein entire slices of fruits are salted, dried and mixed with jaggery and spices to make sweet spicy pickle. In the United States, citron is an important ingredient in holiday fruitcakes.