Buddha's Hand Is The Coolest Citrus You've Probably Never Had
Winter is citrus season, which means you find a lot more than plain oranges in your produce aisle. Meyer lemons, yuzu, satsuma mandarins, and more are gracing supermarkets this time of year. They’re pretty easy to integrate into your diet, from snacking to baking to just adding a burst of brightness to your food. There’s one fruit, however, that seems to stump people: Buddha’s hand.
It’s not commonly available, so there’s a chance you may have never seen one in person. But once you do, you’ll never forget it. The long, curling yellow fingers of a Buddha’s hand citron are equally intriguing and intimidating. So what exactly is this fruit? How does it compare to other types of citrus? And how are you supposed to eat it, if at all? We’re breaking down everything you need to know.
What Is Buddha’s Hand?
Also known as a fingered citron, Buddha’s hand gets its name because of its appearance. When unripe, it has long "fingers" that are bundled together and resemble hands clasped in prayer. But when they become ripe, those fingers unfurl into a scraggly octopus-esque fruit.
Historians believe that the fruit originated as a genetic mutation somewhere in the Indian subcontinent, but was later introduced to China by Buddhist monks. There, it was cultivated into several varieties and became a symbol of happiness, wealth, and longevity. In east Asia, Buddha’s hand is commonly given as a New Year’s gift.
How Does Buddha’s Hand Compare To Other Citrus?
There's one major difference that distinguishes Buddha's hand from all other citrus fruits you find at the store: when you cut it open, you'll find it's composed almost entirely of pith, also known as albedo. This spongy, white material is similar to what you'd find beneath the very outer layer of other citrus fruits, but in Buddha's hand, it makes up the majority of the fruit's interior. Unlike lemons or oranges, there's no juicy pulp or seeds inside.
While citrus piths typically taste bitter, that of Buddha's hand is far milder compared to lemons or limes. The fruit has a thin yellow outer layer known as the flavedo (commonly called zest in other citrus fruits). This flavedo imparts a unique flavor and aroma through natural oils, and in Buddha's hand, it has a very distinct profile: lemony and very floral.The combination of milder pith and aromatic flavedo makes the entire Buddha's hand fruit, including both layers, edible and enjoyable—a rarity among citrus fruits.
How Do You Use Buddha’s Hand?
While you can’t exactly juice this citrus, there are plenty of applications—both culinary and otherwise. Piths are naturally packed with pectin, which is used to thicken jams and jellies. Incorporating Buddha’s hand into a batch of homemade orange marmalade will not only help with the texture, but also impart its signature aroma. You can also candy it as a less bitter alternative to candied orange or lemon.
You can also zest Buddha’s hand to really take advantage of its fragrant natural oils. Try incorporating Buddha’s hand zest into cake, icing, or even whipped cream to upgrade any dessert.
We’d argue, though, that the best use of Buddha’s hand is in cocktails. You can infuse the fruit directly into alcohol or simple syrup to impart the floral, citrus flavor to any beverage. It’s also a great garnish, either as a thinly sliced twist or a whole finger to drop directly into your glass.
Don’t feel like cooking with Buddha’s hand? It’s still worth buying to use for ornamental purposes. You can display it as a centerpiece for your table—not just because it looks cool, but also because it smells amazing. The aromatic oils are volatile compounds, which means that you can scent your house with Buddha’s hand like a fresher potpourri. And in the dead of winter, we could really use a burst of freshness.
Want to explore more winter citrus? Check out some of our favorites below:
You Might Also Like
