Buddha’s hand citron is a strange citrus fruit that “looks like a lemon that was adopted by a family of carrots,” says Cheese Boy. It’s a funky mass of long, pointed fingers. The fruit is extremely fragrant, with a distinct floral aroma, and a flavor that’s floral and sweetly spicy. Buddha’s hand is mostly peel, with very little flesh or juice, but unlike most citrus its pith isn’t bitter, so the whole fruit can be used in cooking. Store in the refrigerator, loose or in a paper bag.
Non Cognomina has made Buddha’s hand marmalade using a standard orange marmalade recipe; quarter the fruit and grate it coarsely. Because the Buddha’s hand doesn’t have any juice, you must add juice from other citrus fruits.
taqsim loves it in crème brûlée and uses it where he wants the brightness of citrus without the overt character of lemon. ozhead puts slices of Buddha’s hand peel in granulated sugar for a week, then removes them and dries the sugar in a low-temperature oven. He sprinkles this fragrant sugar over tart fruit and waffles.
jlafler adapted a limoncello recipe to make a delicious “Buddhacello.”
About 1/4 cup grated Buddha’s hand citron zest
1 750-milliliter bottle 100-proof vodka
2 cups sugar
2 1/2 cups water
Put zest and vodka in a glass container, cover tightly, and let steep for about two weeks. After the mixture has steeped, combine sugar and water in a small saucepan and bring to a boil, then remove from heat and allow to cool. While sugar syrup is cooling, strain solids out of vodka using a fine mesh strainer, then strain again through a dampened square of cloth placed in a strainer. (Note: Do not use cheesecloth, as it is too open; use muslin tea towels or clean pieces of old cotton sheets or T-shirts.) Add about half the sugar syrup to infused vodka, taste, and keep adding until it is sweetened to your liking. Pour into bottles and age for another two weeks.
Board Link: Has anyone used the buddha’s hand fruit?