The Buddha’s hand is—apologies given now—hands down the weirdest citrus fruit on the block. It looks like a lemon trying to become an octopus. Its origins trace back to the lower slopes of the Himalayas and northeastern India. Botanically, it’s a close cousin of the citron, one of the ancestral citrus species from which many of our familiar lemons and limes descend. What makes it truly odd is the way its robust segments set out on their own and stretch apart as it grows, giving rise to the distinct “fingers” that make each fruit look more like a sprawling sculpture.
Unlike lemons or oranges, Buddha’s
hand contains no juice—none at all. Inside, it’s mostly pith, thick and pale.
But here’s the twist: the pith isn’t bitter. You can use the whole fruit, rind
and all.
I find the scent of Buddha’s hand
appealing. It’s bright and floral, with an obvious hint of lemon. Many people
simply set a Buddha’s hand on a counter or shelf and let its fragrance fill the
room. In the kitchen, it makes for a lively natural flavoring: thinly sliced
and candied, infused into vodka or syrup, or grated over fish and pastries
where a delicate citrus lift is wanted.
Desiree and I picked up a Buddha’s
hand on our latest shopping trip. She used it to flavor baked salmon. I like
the way it eased through the other flavors without tipping over any carts.
—Mitchell Hegman
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