The Buddha’s hand citron is quite possibly the strangest-looking piece of fruit I’ve ever seen. I came across them at Whole Foods recently, for about $7 each. Of course I had to buy it because it was so cool looking, but then realized I had no idea what to do with it!
Having never candied anything before, I thought I’d start with the buddhacello. The recipe calls for 1/4 cup of grated buddhacello. I sliced off just four fingers which was the right amount. Once cut, the fruit is very fragrant. It smells like lemons, except perhaps more floral. The whole fruit is edible, even the white part. Unlike regular lemons, the white part is not bitter.
I happened to have a nearly full bottle of vodka sitting around, so in went the grated Buddha’s hand, and then into the closet to sit for two weeks.
After two weeks, simple syrup (sugar and water is added) and then it sits for another two weeks. I just did this step tonight but didn’t get any pictures. I’ll post back in two weeks once I sample the final product!
On to the candied Buddha’s hand. I sliced up the remaining fruit into small slivers, then cooked them in sugar and water for nearly two hours.
After the sugar syrup reaches 230 degrees F, the pieces are spread out on a tray with extra-fine sugar, and then coated with more extra-fine sugar to coat. (I didn’t have extra-fine sugar, but you can just whirl regular white sugar in a food processor to make it finer). After the peels cool, they’re ready to eat. They are delicious! Very intense lemon flavor, but also very sweet and a little bit crunchy from the sugar. One Buddha’s hand fruit made a pretty large quantity.