One of the most exotic-looking items in high-end produce departments is Buddha’s hand citron, a palm-sized fruit that sells for as much as $10. It’s a steep price to pay for something with no juice, no pulpy flesh and just a mild-tasting white pith. The appeal here is all in the highly aromatic rind: The fingers of the fruit can deliver eight times the surface area for zest compared with other citrus.
Buddha’s hand (Citrus medica) is thought to have originated in India or China, but it's ideally suited to Southern California's climate -- a fact noted more than 100 years ago by B.M. Lelong, the secretary of the state Board of Horticulture, who included a recipe for brined candied fruit in his 1888 report.
Only now is Buddha's head starting to catch on, with commercial growers as well as with rare fruit fans. Marsha Fowler, a member of California Rare Fruit Growers in Altadena, says it’s ideal for putting in the frontyard because most people don’t know how to use the fruit, so it doesn’t get picked by passersby. She put in one plant a few years ago after a chef introduced it to her and enjoyed it so much, getting fruit in two years, that she got two more.
“Anything you can use lemon peel for, you can use this,” she said. “It has multiple culinary uses, savory and sweet. It pairs well with lavender and basil. In a crème brûlée or the crust of a cream pie, it’s exquisite.”