The Buddha’s Hand (Citrus medica var. sarcodactylis) is a striking and rare citrus fruit, also known as “fingered citron.” The name refers to its characteristic appearance: the fruit consists of multiple elongated “fingers” that resemble the hand gestures of Buddha statues (mudras). The plant is a mutated variety of the citron, one of the ancient ancestors of modern citrus species. The shape of this variety resembles an open hand, with the individual “fingers” slightly separated from one another.
These Buddha’s Hand ‘fruits’ come from our own greenhouses in ''het Westland'': extra special! In addition to this size, we offer two other variants in our assortment: < 100 grams and 100–200 grams.
Unlike most citrus fruits, the Buddha’s Hand contains almost no juice or pulp. The fruit consists mainly of a thick, fragrant yellow rind and a white inner layer (albedo). Some variations may contain a small amount of tart pulp, but in general the fruit is used primarily for its peel, which is known for its distinctive aroma. In many parts of Asia, people use it purely as a fragrant ornament — for perfuming homes, tableware, or clothing (and it looks beautiful too!). Thanks to its incredible aroma and spectacular shape, the fruit has become increasingly popular in cooking, including among Western chefs.
Flavour and Aroma
The aroma of Buddha’s Hand is intense yet refined. It is distinctly citrusy but less sharp than lemon, with a sweet, floral, almost perfume-like note reminiscent of lemon blossom and light vanilla. A classic lemon smells fresher and more acidic, often with a bitter edge in the peel, while Buddha’s Hand gives off a warmer, sweeter and more complex fragrance.
The flavour is also milder than that of a regular lemon. Because there is hardly any juice, you mainly taste the peel and the white pith. The latter is soft and surprisingly neutral; it has a slight bitterness, but not as strong as that of lemons. The yellow peel tastes fresh and aromatic, similar to lemon but softer and more floral, without the sharp acidity. This is why the fruit is primarily used to add fragrance and aroma without making a dish directly sour—for example grated, in sugars, syrups, preserves, or in dishes where a subtle citrus note is desired.
Uses
The peel of Buddha’s Hand can be used in almost any recipe that calls for lemon peel or zest. Because the flavour is potent, you usually need only a small amount. It works in both sweet preparations—desserts, baked goods, preserves—as well as savoury dishes like fish, tofu, salads, sauces, and dressings.
Two popular applications are candied peel and marmalade. When candying, the peel is slowly cooked in sugar, becoming beautifully sweet and perfect as a snack or garnish. For marmalade, the peel is often combined with another citrus fruit, which simplifies the process. Any bitterness in the peel or pith can be reduced by blanching it briefly three times.
Its fragrance also shines in cocktails, both as a flavouring and as decoration.
Additionally, Buddha’s Hand is used in syrups, liqueurs (such as variations of limoncello), and to infuse sugars with aroma.
Growth and Origin
There are various theories about the fruit’s origin and spread. It likely originated in India and is thought to have been introduced to Japan about four centuries ago, probably via China. The fruit has been valued in both China and Japan for centuries. Today it is primarily grown in China, India, and Japan, but now also closer to home: here in the Westland.
The fruit is naturally rare. Buddha’s Hand prefers conditions similar to other citrus fruits but is even more sensitive to cold and extreme conditions. It thrives in a warm and mild climate, is highly sensitive to frost, needs plenty of sunlight, prefers well-drained soil, yet requires regular watering. It is also prone to root rot and pests. Moreover, it grows relatively slowly. All this makes the fruit rare and therefore relatively expensive.
Culture and Tradition
In Buddhist traditions, Buddha’s Hand is often used as an offering (for example on home altars or in temples). This is common in countries such as India, Thailand, Myanmar, China, and Japan. Many people (especially in China and Japan) also use it purely as a fragrant and aesthetic ornament to perfume their home, tableware or clothing.
In China, the fruit is known as fóshǒu (佛手) and symbolises good fortune, prosperity, wealth, and long life. For this reason, it is a popular gift around Chinese New Year. In Japan, where it is known as bushukan (仏手柑), there is also a belief that a bushukan tree in the garden brings prosperity “from generation to generation”. Because the fruits spread outward, their shape is seen as a sign of growth and expansion, which fits well with New Year rituals.
In Japan, Buddha’s Hand has a rich history in art and ritual: in flower arrangements, tea ceremonies (think of the candied form), and as a motif in paintings, sculptures, and ceramics. Around New Year, the fruit sometimes appears at Japanese florists as a decorative charm of good fortune. In New Year decorations, the fruit can also play a similar symbolic role to the daidai (橙) (bitter orange), traditionally placed atop the kagami mochi (鏡餅) to wish prosperity for future generations.
Storage
The fruit keeps relatively well, although its aroma diminishes once it begins to dry out. If you plan to cook with it, it is best to do so in time. For culinary use, store the fruit in the vegetable drawer of the refrigerator. For decorative and/or perfuming use, store it in a cool place out of direct sunlight, preferably somewhere with natural airflow; under a fan it will dry out too quickly.
