Buddha's Hand Citron - Yes! You should eat this thing.

Unlike lemons, Buddha's hand's pith is not bitter, and so can be used raw or cooked in baked goods, salads, alcoholic infusions, and preserves!

Unlike lemons, Buddha's hand's pith is not bitter, and so can be used raw or cooked in baked goods, salads, alcoholic infusions, and preserves!

Buddha’s Hand, likely originating in India more than 2,000 years ago, is considered a religious offering in Buddhist temples. The fruit acts as a symbol for happiness, longevity and good fortune, and is typically given as a New Year's gift.


Buddha's Hand is a citron, an ancestor of lemons and oranges, and is made of only sweet rind: no fruit, no pulp, no seeds, and no juice. It peaks in the winter months, and lucky for the Palouse, is available at the Moscow Food Co-op right now!

Here are a few ways to use this unusual and aromatic fruit:

  1. Eat it raw: The fruit works the same as anything you'd use lemon rind for: Thin slices or zested Buddha's hand are great for use atop salads or in vinaigrette, or to garnish dishes with an additional fragrant flavor.

  2. Candy it: Buddha's hand lacks the bitter rind flavor of oranges and lemons, and is perfect for use in fruitcakes or unique cocktails. The candied citron pieces can be stored in a jar at room temperature for a few weeks, but can be refrigerated for up to six months. One 8 oz. fresh citron will yield about one cup of candied pieces. Follow this recipe by David Lebovitz to learn more!

  3. Refresh your home: The Buddha's fruit is extremely fragrant. Slice pieces off to impart a lemony, fresh scent in different rooms. A few swipes with a Microplane or cheese grater will release a potent perfume.

  4. Make a liqueur: Buddhacello? Buddha's Hand is an ultra-aromatic alternative to the traditional Italian lemon infusion. We found this recipe from Theresa Blackburn that includes a recipe for Buddha's hand liqueur and an aromatic simple syrup recipe for use in subsequent cocktails!

Vegan Paleo Sweet Potato Casserole

Brighten up your meal with this sweet potato side, accented with tart cranberries.


  • 3 large sweet potatoes (3 pounds)

  • 1 1/2 cups fresh or frozen cranberries

  • 1 15 ounce can coconut milk, full fat

  • 1 tablespoon maple syrup (optional)

  • 1 teaspoon cinnamon

  • 1/4 teaspoon allspice

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 1/2 cup whole almonds, coarsely chopped

  • 2 tablespoons shredded coconut

  • 1 teaspoon coconut oil


  1. Heat the oven to 400°F. Place the whole sweet potatoes on a sheet pan and bake until tender, about 30 minutes, then let cool. Strip off the skins and cut potatoes crosswise, into thick slices, placing them in a 9x13 pan. In a medium bowl, stir the coconut milk, maple syrup (if using), cinnamon, allspice, nutmeg and salt, then pour over the sweet potatoes.

  2. In a medium bowl, stir the almonds, coconut and coconut oil, then sprinkle over the sweet potatoes. Bake for 25 minutes, until bubbling and golden brown. Serve warm.

Serving Suggestion

This not-quite traditional side dish is a natural accompaniment for roast turkey, pork or chicken, or savory meat alternatives like braised tempeh. It also holds up well on a buffet table and is easy to bring along to a holiday potluck.

Nutritional Information

250 calories, 14 g. fat, 0 mg. cholesterol, 220 mg. sodium, 27 g. carbohydrate, 6 g. fiber, 4 g. protein