There are more uses for Buddha's hand than as novel holiday décor. It looks scary and has a provocative name. The fragrance is so aromatic that it can be used as aroma therapy. Citron is among the O.G. of citrus from which other fruits, such as lemons and limes descended. It has medicinal qualities, being rich in antioxidants and other qualities. Given that, it's easy to remember citron's botanical name, Citrus medica.
A type of citron, Buddha's hand (Citrus medica var. sarcodactylis) is easily spotted by its fingerlike sections that looked like the Buddha's fingers (look closely at the fingers on teh statue below, which was taken at a temple outside of Bangkok). With roots in South or Southeast Asia, the fruit is all white pith and yellow skin. There is no juicy flesh. Called Buddha's hand in multiple languages, including French, German, Chinese, Japanese, Korean, and Vietnamese.
In Vietnam where Buddhism is strong, Buddha's hand is called "Phật thủ" or "Phật thủ cam" (Phật refers to the Buddha). It is cultivated in country and often appears at Lunar New Year on ancestral altars. The candied sweetmeat is called mứt Phật thủ.
Starting around mid-October, Buddha's hand appears at my local grocery store - just in time for Halloween! I buy it for the aroma - it aromatizes the kitchen and fridge, and mostly to candy into a golden amber or chartreuse-colored sweetmeat. The moderately bittersweet diced chunks are great for nibbling on with tea or to be added to fruitcake, moon cake, cookies, panettone, and sweet rolls.
Why make candied citron?
There are many reasons for doing this yourself. First, it is delicious tasting and gratifying to make, a reminder that we don't have to outsource everything to get results that are vastly superior to store bought. The candying process is low effort and not wasteful because the entire fruit is used. On an aesthetic level, Buddha's hand is beautiful to work with. It's graceful and arty and tasty all at once. Finally, you can cut the citron to a smallish size for your baking needs, instead of having to cut the ancient commercial product, a task that can be a pain in the butt. I use just enough sugar and water so there's minimal waste and the distinctive flavors of the citron remain present.
Pointers for candying Buddha's hand citron
- Select wisely: Buy Buddha's hand that doesn't have too many long fingers. Prep goes faster.
- Lifespan: Buddha's hand keeps in the fridge for weeks so you can buy it when you see it then store it until you make this recipe.
- Measure smart: When I candy orange peels as sticks, there's an overnight soak involved. Here because the pieces are cut as dice, they can be parboiled and then simmered in sugar syrup. It's a streamlined, simple, fast process.
- Cookware choices: Parboil and simmer the citron in the same pot to minimize dishwashing.
- Swap tip: Can't find Buddha's hand? This recipe works for candying diced orange peels or lemon peels.
- Scale up? I usually make a double batch. Use a medium 5 to 6-quart | 5 to 6-liter) Dutch oven and simmer in the sugar syrup for 40 to 45 minutes.
Candied Buddha's hand video tips
If you're new to dicing Buddha's hand or candying citrus peel, this video will give you an assist. Because I do this once a year, I often need a refresher on when the citron is done.
If you take the candying process to where the sugar begins crystalizing on the pan walls the dice will be on the firm side. Stop earlier if you want a softer result. Both taste great.
Candied Buddha's Hand Citron | Mứt Phật Thủ
Ingredients
- One (340 to 400g | 12 to 14 ounce) Buddha's hand citron
- 135 g | ⅔ cup granulated sugar
- Scant 120ml | ½ cup water
Instructions
- Dice the citron: Trim then dice the citron into pieces no bigger than ⅓ inch (1cm). Watch the video for pointers. You should have about 1 generous cup (about 250g).
- Parboil the citron: Put the diced citron in a pot a good 6 inches (15cm) wide; in my kitchen that's a 3-quart (3L) pot. The width of the pan ensures the pieces cook evenly. Add cold water (about 2 cups | 480ml) to make the pieces float. Set over medium heat and bring to a vigorous simmer. Let cook for 1 minute, then pull from the heat and pour through a mesh strainer. Flush with water, shake the strainer to expel excess water, then return the parboiled pieces to the pot.
- Optional taste test: If you want, eat a piece to make sure enough of the bitterness has been removed. If not, repeat parboiling but typically, one time is enough for me.
- Simmer in sugar syrup: Add the sugar and water, stirring to distribute. The pieces should barely be covered in liquid. Set over medium heat and bring to a vigorous simmer, stirring occasionally to melt the sugar.
- Lower the heat to around medium low, then let bubble away, stirring now and then, until the most citron pieces turn translucent and look glazed, about 25 minutes. Monitor closely near the end to avoid scorching. The liquid will have turned thick and syrupy. (If you need to coax extra cooking, add 1 tablespoon water and keep cooking.) When done, expect some pieces to remain slightly opaque in the center.
- Pull the pot from the heat and let rest. The citron will soon resemble chunks of golden amber -- even the opaque pieces. Cool completely, partially covered, before using or storing in an airtight container or Ziploc bag. Refrigerate for up to 2 months, freeze for up to 2 years.
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