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If you have seen the fingered citron–known as Buddha’s hand, you will have not forgotten. Hanging from the tree, it looks like a bright yellow, multi-tentacled octopus and sitting on a table top it looks like–well, the hand of the Buddha, that is the bright yellow version.
Besides the Buddha’s hand, there is also a non-fingered citron that looks like a big lumpy lemon. Either way this semi-tropical fruit which originated in northeastern India along with the lemon and lime, can grow big—to 1 foot (30 cm) in length.
The citron is almost all skin. The peel is extremely thick and it would take a very good squeeze to recover any juice. Nonetheless, citron juice was once considered something akin to lemonade. (In Italy it was called acquacedrata.)
If juice is not the objective—as is usually the case, one citron will go a long way. Since the citron is almost all peel, the peel is usually sliced or grated and then candied. You can sprinkle candied citron on pasta or fish to add a hint of lemon to the flavor. Candied citron keeps for months and months.
Choose. Select fruit that is firm and unblemished. Avoid soft fruit. Fresh citron should have a strong citrus fragrance. In fact, you can use it to freshen a room simply by sitting it on the table.
Serve. Sprinkle candied citron peels over fish or pasta. Use candied citron as a confection to add zest to cakes and desserts. The flavor of citron has an affinity for almonds, chocolate, cinnamon, coriander, cream, grapefruit, hazelnut, honey, lemon, lime, pinenuts and ricotta.
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