Citrine or Citron
They are usually a bit bitter or have no flavor at all uncooked HOWEVER they make really yummy preserves for biscuits if you're into that. Here's the recipe if you wanna give it a go!
Citron melon preserves:

3 quarts prepared citron melon
8 cups sugar, divided
2 quarts water
1 cup thinly sliced, seeded lemon

Cut the melon in half and remove meat and seeds. Then cut the rind in � inch slices, removing the peel and discarding it. Cut the rind into 1-inch pieces. Remove the seeds from the meat and cut into about 1-inch pieces. Add 4 cups sugar to water and bring to a boil. Add citron chunks and cook rapidly until tender. Cover and let stand overnight.

The next day, add remaining sugar and lemon to mixture. Boil gently until melon is transparent and syrup is thickened. Stir frequently to avoid scorching. Remove from heat. Skim foam if desired. Ladle hot preserves into hot jars, leaving � inch of headroom. Wipe jar rims clean and place hot, previously-simmered lid on jar and tighten ring down firmly. Process for 15 minutes in a boiling water bath canner.

If syrup becomes too thick, add a bit of boiling water; if it is too thin and the citron is cooked and tender, remove the citron and continue boiling syrup until thick, then re-add citron