The evergreen leaves are green and lemon-scented with slightly serrate edges, ovate-lanceolate or ovate elliptic 2.5 to 7.0 inches long. Petioles are usually wingless or with minor wings. The clustered flowers of the acidic varieties are purplish tinted from outside, but the sweet ones are white-yellowish. The citron tree is very vigorous with almost no dormancy, blooming several times a year, and is therefore fragile and extremely sensitive to frost. The acidic varieties include the Florentine and Diamante citron from Italy, the Greek citron and the Balady citron from Israel. The sweet varieties include the Corsican and Moroccan citrons. Among the pulpless are also some fingered varieties and the Yemenite citron. There are also a number of citron hybrids; for example, ponderosa lemon, the lumia and rhobs el Arsa are known citron hybrids. Some claim that even the Florentine citron is not pure citron, but a citron hybrid. While the lemon and orange are peeled to consume their pulpy and juicy segments, the citron's pulp is dry, containing a small quantity of insipid juice, if any. The main content of a citron fruit is the thick white rind, which adheres to the segments and cannot be separated from them easily. The citron gets halved and depulped, then its rind (the thicker the better) is cut in pieces, cooked in sugar syrup, and used as a spoon sweet, in Greek known as "kitro glyko" (κίτρο γλυκό), or it is diced and caramelized with sugar and used as a confection in cakes. In Italy, a soft drink called "Cedrata" is made from the fruit. In Samoa a refreshing drink called "vai tipolo" is made from squeezed juice. It is also added to a raw fish dish called "oka" and to a variation of palusami or luáu. Citron is a regularly used item in Asian cuisine. The variety of citron used in Japan, yuzu, is juiced, and the juice is used regularly in dipping sauces, dressings and marinades. The juice is widely available bottled like lemon juice. Grated or shredded yuzu rind is also added to marinades and desserts, and hollowed out yuzu can be seen as decorative containers in higher end restaurants.