Citruses have a lot of interesting qualities.
The fruit/juice might not be sweet, but is the rind aromatic? Sometimes you can cut in half, turn so the outer peel faces your food and squeeze in a backwards arc and the oils spray off into your food giving you an amazingly delicate but interesting flavor. Citrons are often used like this I think.
What happens when you dehydrate it? Can you candy it?
Can you zest it? How is the white part of the rind?
Some citrus have surprisingly sweet parts and bitter other parts. For example the
local fruit called a buntan has extremely bitter membranes, but if you peel those and reveal the inner fruit sections without membrane they are very interesting in flavor.
Maybe it will be a good potpourri component?