Buddah's Hand is said to be one of the oldest known types of citrus. It is not known if the tree originated in China but for centuries the Chinese have regarded the odd shaped fruit as a good luck charm. Believing the fruit to bring good fortune and happiness, it is placed in the home where the fragrance fills the air for days. Alternatively, one of the 'fingers' of the fruit can be carried in a pouch or pocket to allow the lively aroma to help lift ones spirits.
Closer to home, the Buddah's Hand has become increasingly popular over the last few years. It is most widely used in place of lemon zest in recipes for marmalade, fruit compote, fish marinade or baking. It is also sold in candied form for use in holiday baking.
The fruit contains little to no pulp, no seeds and the pith is not bitter as in most citrus fruit. This makes the Buddah's Hand 100% edible.
In most recipes for baked goods, Buddah's Hand zest will be used as a substitute for lemon in a one to one ratio. Following is a recipe to make your own candied citrus peel. After the candied peel has dried, it can be chopped and used in cookies or fruit cake or left in strips and dipped in chocolate.
How to Make Candied Citrus Peel :
Ingredients:
- 1 Buddah's Hand
- 1 c granulated sugar
- 1 c water
- 1 tbsp corn syrup
Method:
- Wash Buddah's Hand thoroughly with vegetable brush and cold water
- Cut fruit into sections, cutting the 'finger' into individual strips
- Scrape some of the pith from the body of the fruit out so that slices are not too thick
- Cut fruit into strips about 1/4' wide and 3' long. Leave 'fingers' whole if desired
- Place fruit in a saucepan, cover with water and bring to a boil over med heat
- Reduce heat to simmer, cook for 10 min
- Drain water from fruit
- Put water, sugar and corn syrup into a sauce pan. Be sure pan will be deep enough to hold water, sugar and fruit without boiling over
- Bring water and sugar to a simmer over med heat to dissolve sugar being sure to use a wooden spoon (if a metal spoon is used, sugar crystals can form)
- After sugar is dissolved, cook at a slow boil over med to med high heat for 10 min
- Add fruit
- Cook fruit at a low simmer for 30 to 45 min until skin of the fruit looks translucent and some of the syrup has been absorbed
- Remove fruit peel to a wire cooling rack and allow to dry completely
After rind has dried, fruit can be dipped in melted chocolate and eaten as candy or served along with espresso. If candied rind is to be used in a recipe, dice rind into 1/4' chunks.
Rind prepared this way can be used in biscotti, cookies, cakes, cheesecakes, puddings and fruitcakes.
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