Buddha’s Hand, Citrus medica var. sarcodactylis, also known as “fingered citron,” is a type of citrus fruit known for its segmented, finger-like sections extending from a central base, almost like a hand in a gesture of blessing. Unlike most other citrus fruits, Buddha’s Hand doesn’t contain juicy pulp. Instead, it is composed almost entirely of a lemony rind and pith.
Buddha’s Hand is bright yellow and highly fragrant. Its “fingers” can vary in number and length, but they typically extend outward from a central base. It has a strong, sweet lemon fragrance, making it prized for its aromatic properties.
Though the fruit itself is not juicy and is virtually inedible in its raw form, it is highly prized for its zest, which often used as a flavoring in desserts, savory dishes, and alcoholic beverages. It can also be candied or used to infuse oils and vinegars.
Due to its unique and striking appearance, the Buddha’s Hand is often used as a decorative item. In some cultures, it is considered a symbol of happiness, longevity, and good fortune, making it a popular gift or offering in religious or celebratory ceremonies.
In traditional Chinese medicine and other Asian health practices, Buddha’s Hand has been used for centuries for its supposed ability to ease chest pain, reduce gastrointestinal distress, and promote healthy respiratory function, though scientific evidence supporting these claims is limited.
Buddha’s Hand prefers a mild, temperate climate. It is often grown as an ornamental tree in gardens or pots and is mostly cultivated in China, India, and other parts of Southeast Asia. However, in recent years, it has also been grown in parts of California and other areas with similar climates.
To make a sweet, flavorful, aromatic syrup that can be used as a topping or flavoring in desserts and beverages, rinse the fruit and cut into chunks. Put into a medium saucepan, and measure enough water to cover the fruit. Add an amount of sugar equal to the water. Bring to a simmer over medium-low heat, cover, and simmer until the fruit is soft, about 30 minutes. Strain, reserving the syrup. Cool, transfer to a bottle or jar, and refrigerate for up to 3 weeks.
