Glistening Citrus

There is something new in the world.

fingered citron

Or at least new to me. I guess fingered citron, or Buddha’s Hand fruit, goes back a million years in Asia, where it’s used to perfume houses (it has next to no juice, but plenty of pith). The fruit is also made an offering in Buddhist temples, where the “fingers” of the fruit are placed so that they resemble a closed rather than open hand — thus symbolizing to Buddha the act of prayer.

Or if you are a Westerner, you can candy the fingers into succade. Limes and tangerines are equally glistening and scrumptious. I’m going to eat mine with Italian black pepper cheese.

candied fruit

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Filed under Cooking, Jean Zimmerman

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