Buddha's hand citrus
- dinner belle Dec 27, 2012 04:43 PM
Could someone please let me know how to use and store Buddha's hand citrus?
Just slice and eat it raw, or zest it and use it anywhere that you would lemon zest.
Storage? Just leave it on the counter. It scares away the evil spirits that make you cook bad tasting food ...
I've never done it, but understand that it's frequently candied just as you would other citrus peels.
If you like flavored vodka, it infuses beautifully. Cut into PAPER THIN slices. Buddhas Hand is all pith, no juice. Put in 1 liter canning jars, about 1/3 to 1/2 half a sliced buddhas hand in each. Fill with vodka, seal, and put away for a Year! Or more. I did this and forgot about it. Two years later I tried it. It was a very pale gold, almost clear, hardly any color transfer, but a beautiful, aromatic and floral citrus aroma and flavor. The BEST vodka infusion I have ever had, and I am a distiller and do this for a living. So good that at parties I just shake it on ice, and strain into glasses for folks to sip.
It also makes a great marmalade if mixed with other citrus, especially blood orange and bitter orange.
I haven't tried it but I am sure with a little ingenuity you could make a great tart with it by partially candying it first.
We leave it out for a few days when we can find it. The fruit is very fragrant.
Candied is great, especially in baking. Save the syrup too.
And a twist of the skin with a knife into a curl, contributes to an elegant and unique Gin Tonic.