Buddha hand citrus

Plant profile

NAME: Buddha hand citrus 

BOTANICAL NAME: Citrus Medica Sarcodactylis

TYPE: Evergreen 

SEASON: late Autumn / winter fruiting 

HEIGHT: 1.8-3 m

FERTILISER: citrus fert

PLANT CARE: 

PRUNING: Use sharp, clean pruning shears. Cut back all dead and diseased branches to expose the healthy wood. Then slightly thin the crown by removing any shoots that are growing inwards and resting against each other.

Always trim just above a bud or branch fork.Ideally, prune the Buddha’s hand plant at the end of winter before new shoots appear.

HARVEST: autumn winter 

USE: When ripe, the fruit can be picked, placed in your house as a natural air freshener, emitting a beautiful scent. Unlike other citrus fruits, most varieties of the Buddha's hand fruit contain no pulp or juice. Though esteemed chiefly for its "exquisite form and aroma", the Buddha's hand fruit can also be eaten (often as a zest or flavouring) in desserts, savory dishes, and alcoholic beverages (such as vodka or rice liquor) or candied  as a sweet. The sliced, dried peel of immature fruits is also prescribed as a tonic in traditional medicine.

OTHER: All citrus varieties are self fertile so can be planted alone and fruit will be produced. Take care when planting seedless varieties (like Mandarin ‘Miho’) with other citrus trees, as despite the variety being seedless, they can form seeds if cross pollinated with another variety flowering at the same time.

Plant Care

• Soil: Prefers well-draining, fertile soil with a pH between 6.0 and 7.0.

• Watering: Water deeply and regularly, allowing the soil to dry slightly between waterings.

• Temperature: Thrives in temperatures between 15°C and 30°C. Protect from frost.

• Light: Full sun is essential for optimal growth and fruit production.

• Fertilising: Use a citrus-specific NPK fertilizer with micronutrients, typically a ratio like 6-3-3, every four to six weeks during the growing season.

• Pruning: Prune to shape, improve airflow, and remove dead or diseased branches in late winter or early spring.

• Mulching: Apply a layer of organic mulch around the base to help retain moisture and suppress weeds, but keep it away from the trunk.

• Pest Control: Monitor for citrus pests such as scale, mites, and citrus leaf miner. Treat with appropriate insecticides or natural remedies.

• Flowering and Fruiting: Blooms in spring with fruit development continuing through summer and into fall, depending on the variety.

• Potting: Suitable for container growing, especially dwarf varieties. Ensure containers have good drainage.

• Feeding Regime: Increase feeding frequency during peak growing and fruiting periods.

Ripens June - August

RECIPES:

This small tree is an ornamental citrus tree with magnificent fruit shaped like a hand. Fruit is yellow and unusual as it is all rind, no flesh or seeds. The fruit has a strong lemony aroma making an attractive room or drawer fragrance, and can be used sliced in drinks for a refreshing taste or used for Lemon liqueur.  Plant in a sunny frost-free site, or in a container.

Buddhacello

Ingredients:

• 2 Buddha’s Hand Citron (or use grapefruit, orange, or lemon peel)

• 6 cups good Vodka

• 1 cup simple syrup – 1 cup sugar melted in 1 cup water or use the syrup from the candied peel if you make this

Directions for Buddhacello:

1. Using a sharp vegetable peeler remove peel & pith to make at least 3 cups of strips.

2. Place strips of Buddha’s Hand into a large glass jar.

3. Pour in vodka, tighten lid and shake well.

4. Place jar in a cool dark place for 4 to 6 weeks, shaking a few times a week.

5. After the 4 to 6 weeks, strain out the peel from the vodka and stir in 1 cup of Buddha’s Hand simple syrup saved from making candied peel, or any plain store-bought or homemade simple syrup.

6. For making a simple syrup at home put 1 cup sugar plus 1 cup water in a sauce pan over med high heat. Bring to a boil, stirring often until sugar is melted. Remove from heat and let cool completely.

7. Tighten the lid on the jar, shake well and return to the cool dark closet or cabinet for another week. Strain & decant Buddhacello Liqueur into individual bottles or jars. Store or give as gifts.

8. Serve icy cold straight, or over ice with a splash of soda water. Also makes a great drizzle over pound cake or ice cream.

Directions for Candied Peel:

1.  Chop 2 cups of Buddha’s Hand Citron into small chunks. Place in a pan of water and simmer for about 45 minutes or until the chunks are somewhat transparent. Remove from heat and drain.

2. Place chunks in a larger pan with just enough water to cover and 2 cups white sugar. Bring to a low boil, stirring often. Turn to simmer. Cook until a candy thermometer reads about 200 to 225 degrees. Remove pan from heat. Let sit for about 1 hour to cool down.

3. Pour candied chunks of Buddha’s Hand into a strainer set over a bowl to catch the syrup. Let drain for about 30 minutes. Reserve syrup, storing in a glass jar in the refrigerator until ready to use for other recipes.

4. Toss candied chunks in a bowl with 1 cup of sugar until pieces are well coated. Scrape out onto a cooling rack set over a parchment paper covered pan. Leave overnight to harden. Shake to remove excess sugar & store in an airtight tin or jar. Great for topping desserts or adding to cookies.

Ingredients

• 1/2 pound (2 sticks) butter, softened

• 1/2 cup granulated sugar

• 1/2 tsp salt

• 1/4 cup Buddha's Hand fingers, finely chopped (remove some but not all of the white pith before chopping)

• 2 1/2 cups all-purpose flour

• 1/4 cup large-crystal raw sugar

Instructions

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

In a stand mixer (or a bowl with a hand mixer), cream the butter, sugar, salt and chopped Buddha's Hand until the mixture is fluffy and fragrant. The action of the mixer will release the essential oils in the Buddha's Hand rind, so it's important not to cheat this step.

Remove the bowl from the mixer and add the flour, mixing gently with a spatula or your hands until the dough comes together - it will be dry and crumbly, but that's okay.

Turn the dough out onto the parchment-lined baking sheet and form it into a rectangle about 1/2-inch thick. Sprinkle the raw sugar on top and press the sugar into the dough with your hands or a rolling pin. Cut the dough into small squares or diamonds and separate the cookies a bit on the tray so air can circulate between them. They won't spread, so you don't have to leave a lot of room in between.

Bake about 25 minutes or until the cookies are just turning golden at the edges. Cool on a rack. Serve with tea.

Details

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Yield: 2 dozen small cookies