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BEAUTIFUL BUDDHA’S HAND

10 ways to use these exotic winter fruits

BY JAMIE COLLINS

Each season I am delighted with the oddly shaped offerings from my thorny citrus sacrodactylis, otherwise known as Buddha’s hand. It is the only citron with segmented fingers resembling striking variations of the Buddhist mudras or hand gestures. I often notice spiders and their catch lurking between the fingers and imagine what a delightful and intoxicating home a Buddha’s hand would be.

Buddha’s hand is one of the oldest citrus fruits and the first to be propagated mainly for offerings at temples. Originally from India, they were brought by traveling monks to China, where they are considered a symbol of longevity, happiness and good fortune. Traditionally this unique citron was given as a New Year’s gift. Their intoxicating, sweet scent would permeate the homes and clothing of the recipients.

The large leaves of the Buddha’s hand are attached to branches with long, intimidating thorns. Their purple-tinged white flowers have a beautifully sweet scent that attracts bees and humans alike. As they grow, the long, green fingers resemble sea creatures until they develop a bright sunshine hue. Unlike other citrus, this fruit has no juice, seeds or pulp. It consists of yellow rind and spongy white, sweet pith, all of which are edible.

If you can locate the elusive Buddha’s hand, be sure to get at least three with which to try various preparations. This aromatic citron can be used as a tonic, made into candy, zested to brighten cooked foods, added to baked goods and desserts and begs to be made into cocktail fixings. Here are 10 simple ways to enjoy this fabulous fruit: 1. Infuse pieces of rind, pith and leaves in hot water for an anti-inflammatory tea. 2. Zest the rind and dry it in the oven. Using a mortar and pestle, crush it with coarse salt. Use in cooking to brighten dishes or for the rim of a margarita. 3. Mix dried rind with sugar and use to rim glasses for a cocktail. 4. Candy the entire Buddha’s hand in chunks. Add fresh ginger to the candy syrup for an extra kick. 5. Make Buddhacello: Infuse a neutral spirit of high alcohol content with long pieces of the rind. For full flavor, let sit for 2 to 4 weeks before adding simple syrup to make the liqueur. 6. Pickle large chunks of both the rind and the pith using a salt brine. 7. Include in baked goods for a chewy, zesty addition. 8. Make vinaigrette: ¼ cup olive oil, a few splashes of fresh lemon juice, zest from Buddha’s hand, fresh garlic, salt. Let sit overnight. 9. Include zest in pumpkin bread for a chewy texture and bright flavor that complements the warm spices. 10. Make a natural household cleaner by putting long pieces of zest in white vinegar.

Buddha’s hand is one tree that deserves a space in the garden and on your altar. It will be greatly appreciated for its culinary delights, beauty and novelty.

Jamie Collins is the owner of Serendipity Farms and attends all of the Santa Cruz Community Farmers’ Markets, where you can find her fresh organic fruit, vegetables and nutrient-dense prepared food items.