Buddha’s Hand There’s more to fruit than simply enjoying growing it, preparing it, smelling it or eating it. There’s learning about all kinds of fruit, the beautiful, the ugly, the ordinary, the unusual.
At the top of my personal list for the most unusual fruit, the citrus fruit with the most fascinating history, the fruit I have never seen before but is popular at least among those who love the challenge of making their own Limoncello or perhaps room aromatics, is the properly known Buddha’s Hand.
This intriguing group of hard, waxy yellow fingers, is from the Plantae kingdom or the order of Sapndales and family of Rutaceae, just like oranges, grapefruits and lemons. They come in hands like a banana, about the size of small carrots, and they’re crunchy to eat raw, skin and all. In taste, they’re like a sweet lemon, pulp less, pleasant and mild.
Buddha’s Hand grow on a bush or small tree with long branches covered with thorns, and green leaves with white flowers that grow in aromatic and citron smelling clusters. They grow in temperate climates, can’t take frost at all, and don’t do well in drought or intense heat.
But its story is fun.
The fruit is often given as a religious offering in Buddhist temples, its unique shape appearing to be Buddha’s Hand. Tradition says Buddha prefers the “fingers” of the fruit to be in a position where they resemble a closed hand, since it symbolizes Buddha in the act of prayer. On the other hand the open hand variety resembles dozens of fingers raised up in cheers and is so much prettier. In China, the Buddha’s Hand fruit is a symbol of happiness, longevity, and good fortune. It is also a traditional temple offering and a New Year’s Gift
Because of its fragrances, the fruit is often used for perfuming rooms, or personal items including pillows, linens or clothing.
It’s often grown in containers on patios for decoration, and in the United states, it’s sometimes called “Goblin Fingers” and sold for Halloween décor.
Since it has little or no pulp or juice, Buddha’s Hand is used chiefly for its aroma, but also as a zest or flavoring in many dishes from desserts and marmalades to tasty flavorful chicken entrees or salads dressings. It can also be candied, and its peel has been thought to be a tonic in the medical world.
But in many European countries, it is best used to make Limoncello or mixed with vodka or rice alcohol.
Candied Buddha’s Hand
3 cups diced Buddha’s Hand
3 cups white sugar, divided
2 cups water
Directions
- Bring a large pot of water to a boil. Add diced Buddha’s Hand, return to a simmer, and cook until citrus softens, about 30 minutes. Drain.
- Combine fruit, 2 1/2 cups sugar, and water in the same pot; bring to a simmer and cook, stirring occasionally, until syrup reaches a temperature of 230 degrees F (110 degrees C). Remove from heat and cool to room temperature. Drain citrus; pour excess liquid into jars and reserve.
- Spread drained citrus out onto a wire rack and let dry until tacky, at least 24 hours. Pour remaining sugar into a shallow bowl. Toss citrus in sugar until coated; transfer coated pieces to a plate to dry, at least 2 hours.
Makes about 32 pieces.
That reserved syrup? Excellent for making cocktails.
Buddha’s Hand Limoncello
1 bottle 80 proof Vodka
3 Buddha’s Hand citron
4 Cups sugar
4 Cups water
Remove and thinly slice “fingers” from citron, then use a vegetable peeler to remove additional zest from the body of the fruit. Place zest and chopped fruit into a jar and completely cover with vodka, shake to combine. Store container in dark, cool area and shake once daily; allow at least 6 weeks to infuse. When fully infused, remove zest and place liquid back in jar.
Make the syrup by combining sugar and water in saucepan at medium heat, stir until sugar is dissolved. When cool, add syrup to Buddhacello and shake to combine; serve well-chilled.
Recipe Tips
You can use any citrus peel in place of Buddha’s Hand if desired.
