Buddha’s Hand

January 8, 2014
Provisions,Shopping

The Buddha’s hand always catches my eye as I walk the aisles of the local market. Even when situated among other exotic fruit, this old school citrus seemingly lunges at me from the bin. I finally decided to pick up a couple and see what this quirky fruit has to offer.

Buddha's Hand // HonestlyYUM

What is a Buddha’s hand? The Buddha’s hand is one of the oldest types of citrus. It is native to Asia, specifically the Himalayan region of India and China, where it may be presented as an offering in Buddhist temples. The fruit consists of entirely zest and pith, no pulp or juice.

How do I use a Buddha’s hand? There are several different ways you can use a Buddha’s hand. Think of it as the ultimate lemon zest. One common use for the Buddha’s hand is to candy the peel. The white pith inside the fruit is not bitter like in most other citrus, making it easy to work with. Use it raw in salad dressings or marinades, bake with it, preserve it, or even make waffles! Personally, I can’t wait to make some homemade Buddhacello!

How do I store a Buddha’s hand? I suggest leaving them directly on your counter or tabletop, as they give off an incredible floral scent. In fact, they are often used as air fresheners. Your Buddha’s hand should last up to a couple weeks. However, keep them in a cool area if possible and out of direct sunlight. You could always pop them in the fridge for a longer lifespan, but you’d be missing out on their lovely perfume.

Should I use a Buddha’s hand as a dog toy? No. My dog Grizzly is obsessed with anything potently fragrant. So of course, when I accidentally dropped the citrus on the ground, Grizzly was ready for the fumble recovery. He immediately carried the Buddha’s hand to the carpet and began to bite off the fingers. Bad dog!!

Grizzly loves his Buddha's Hand // HonestlyYUM

(images by HonestlyYUM)

Conversation

ありがとう!私は自分でこれを得ているだろう!

I 感触 これは本当にある |私のため情報情報最も重要なの間で。 ライトアップと私はあなたの勉強満足しています。 にもかかわらずの解説あるべき のカップル 項目、サイト味は最適です 例外。 極上活動、歓声。

Ooh I will keep an eye out for the recipe! Thanks again and keep up the amazing blogging!

Hey, thanks for the shout-out!
I just love your blog and have been reading it since it started.
By the way, the Buddhacello was fantastic! 😉

Thank YOU Anna!! I was so happy to come across your blog as well! I’ll let you know how the Buddhacello turns out. In the meantime, I have a Buddha’s hand drink in the works – if only the Buddhacello was ready in time for the recipe…

do try pickling! I’m still trying to come up with other uses for the leftover pickled Buddha’s hand; I think I might try substituting it in for preserved lemon, maybe? (Of course, this is overlooking the fact that I have leftover preserved lemons in my cupboard from last January. Erm.)

And speaking of fun and unusual citrus popping up in the markets these days, I found BERGAMOTS at my local market today. Whaaaaat? I never really thought about where bergamot oil came from. I did the only rational thing: bought almost four pounds of them and spent the evening seeding and slicing for marmalade.

Ahhhh so that’s what they’re called! And now that I know they’re lemon-y, I’ll have to try it out. I’ll be watching out for your Buddhacello recipe:) Nice Grizzly pic, too.

Thanks Leslie. You should have seen it – Grizzly was SO sad I took his Buddha’s hand away. 🙁

Buddhacello! Love it. I bet a Buddha’s Hand Curd would be fabulous – although it would probably have to be called something else.

I use buddha’s hand in making traditional holiday fruitcakes! I haven’t found any other citrons for sale in my local shops, and Buddha’s hand *is* a citron, so I figure it works! I pick one up in January and to preserve it, I pickle it! I use the same process I’ve developed for my watermelon rind pickles (I once came across a 19th-century cookbook that called watermelon rind pickles “American citron,” leading me to believe that traditionally, the same ingredients were used to preserve both). In September, I open the jar and chop it fine and bake it into the cakes, that then go into a cold room to be fed and aged for three months.

Wow, what great ideas Sarah! You’re waaayy more on top of it than I. I love love LOVE the pickling idea. Might have to steal that from ya 😉

We used to have these delivered in the restaurant where I worked and I’d always be like WHAT IS THIS? I see them every now and them at the farmer’s market too but never pick them up. Now I want to try!

I like to infuse vodka with Buddha’s hand citron:

http://www.kitchenkonfidence.com/2012/01/buddhas-hand-citron-infused-vodka

After that, I make a lemon drop with the infused vodka, meyer lemon juice and meyer lemon simple syrup. Sugar rim. SO tasty.

Or, I’ll just keep one of those things on my kitchen counter top to perfume the space 🙂

You’re one step ahead of me Brandon. Awesome post, btw..killer pics. I can’t wait to do a little infusing myself!

That’s so cool. What a rad ingredient! Stoked to see what you do with it! AND, that shot of Grizzly is priceless! Too adorable!

Thanks Adam. I just might have something else Buddha hand related coming soon… 😉

I’ve seen these strange looking things at a local market but never tried them. Now you have me intrigued. And what a GORGEOUS pup! Grizzly is very photogenic and so cute!

I’m loving these informative posts! There’s an asian market in the neighborhood that sells these and didn’t really understand them. Also, picked up some Yuzukosho yesterday (from Whole Foods)! Here’s to trying new things!

Yay!! Thanks Supal. You must pick one up from the market, if even just to have in your kitchen to enjoy it’s fragrance. Here’s to a new year and trying many new things!

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