Buddha's hand

What have we got here? It is a Buddha's hand.
The Buddha finger is a member of the citrus family, although it does not resemble other citrus. Buddha fingers are native to North-eastern India. The fruit is segmented into finger-like sections and is bright yellow. Its long yellow fingers can number from 5 to 20. The fruit has a thick, aromatic peel and only a small amount of white flesh. The white flesh is not juicy and contains no seeds. Unlike most citrus fruits, Buddha fingers do not have a bitter core. (ref:Nature's pride)

Now, what to do with it? Here are a few ideas:
1. Candy: The lack of bitterness makes the Buddha's hand perfect for making candied citrus peel, which you can eat by itself or use in baked goods. Cut it in strips or cubes, like this David Lebovitz recipe for Candied Citron.
2. Booze: The complex aroma of a Buddha's hand is fantastic for making infused vodka, limoncello (Buddhacello!), or flavored simple syrup for cocktails. I'm also experimenting with using Buddha's hand in homemade bitters.
3. Raw: Shave thin slices of Buddha's hand and add it to a salad or use it to top steamed tofu or fish. For salad dressing, check out White On Rice Couple's recipe for Buddhas Hand Vinaigrette
4. Sugar and Salt: Use Buddha's hand zest or even a whole finger to make scented sugar and flavored salt. With the holidays just around the corner these would make lovely gifts.
5. Ornamental: Leave the fruit out on your table as a fragrant air freshener, seasonal centerpiece, and conversation starter!

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