If a squid and a lemon had a love child, I imagine it would look like a Buddah's hand citron.
The visually striking Buddah's hand citron (Citrus medica var. sarcodactylis) is an ancient species of citrus, a genetic mutation that originated in Northeastern India or China. It's fragrance is sweet and floral— like lemons and oranges, kissed by violets— and so powerful that in China it's used to scent rooms and tucked in with clothing and linens.
Buddah's hand citron has no pulp or juice— just a fragrant rind, laden with essential oils, and a mild, sweet albedo (pith), devoid of the bitterness found in other citrus.
I purchased a pair of them in early December and after admiring their forms and fragrance on display around the house, it was time to bring them into the kitchen.
Buddah's hand citron is most commonly used in sweet applications, but I wanted to explore its use as a savory component. Knowing that I wouldn't have time to work them into a dish, I cut them into fingers and preserved them in salt and Meyer lemon juice. Nearly six weeks later, they were ready— and so was I.
Preserved in their salty and acidic bath, the rind of the Buddah's hand citron appeared darker and slightly shriveled, while the spongy albedo had softened and condensed. Like preserved lemons, they were fiercely pungent— salty and puckery, but underneath that was their characteristic sweet, floral aroma. Straight out of the brine, they would've made a distinctive accent to nearly anything from seafood to lamb, if used sparingly.
In an attempt to tone them down, I cooked them in a pressure cooker with water and just a spoonful of the brine. They turned out mellower in flavor with a melting soft texture that easily turned into a smooth puree in the food processor.
Now what?
Playing with Fire and Water 
Maybe a savory accent for grilled cephalopods?
I’ve only used fresh Buddha’s hand so I can’t really imagine what the preserved one would be like, so something along the lines of Moroccan cuisine to play it safe (e.g. replacement for preserved lemons), or south-east Asian as you’ve been doing with the kaffir limes?
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I see these here in Vancouver [with the large Asian Population] but never used them, Maybe use them as LemonGrass? floral sounds interesting I may need to buy some of these next time I see em
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What an amazing fruit – can’t wait to find out what you did with the puree.
Thanks for letting me know about the Barnes+Noble tea lights. I’ll try to have some sent to the UK.
Saw your tweet on induction hobs – I’ve tried gas, electric and Ceran over the years but I’m now using induction which is by far the best. Almost as responsive as gas (we’re talking a couple of seconds difference), very safe and a doddle to clean as spills can’t burn on the hob. They only work with pots with magnetic bottoms though. The French brand Crystel is brilliant as the posts are stackable thanks to their detachable handles. Very happy with this hob/pot combination. I’ve also found a large single induction plate with is great for outdoor cooking.
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