With its protruding yellow fingers, Buddha’s hand can be an intimidating fruit to use in your home kitchen. But many chefs have touted its ability to elevate dishes that could benefit from a nuanced citrus flavor without the addition of typical liquid acids. Lifestyle guru Martha Stewart is a fan .
And world-renowned chef Alain Ducasse has employed Buddha’s hand, using its zest to bring a bright note to otherwise earthy and savory dishes. Getty Recently, Ducasse—who has earned 21 Michelin stars throughout his career—even highlighted Buddha’s hand in a menu collaboration with fellow chef Daniel Humm, showcasing how this ancient citrus can shine in modern, vegetable-forward cooking. Served for a limited run at both Ducasse’s Le Meurice in Paris and Humm’s Eleven Madison Park in New York City, the Green Cabbage, Hop and Buddha’s Hand dish was crafted to showcase the best of each ingredient with the fingered citron providing a finishing touch.
“The cabbage is grilled,” Ducasse explained to Whitewall . “The reduction of hop brings a bit of bitterness which contrasts with the juice made with the heart of cabbage which is almost milky [and] the citrus brings an acid note to the recipe,” the chef said. What Is Buddha’s hand? Buddha’s hand ( Citrus medica var.
sarcodactylis ) is a variety of citron distinguished by its segmented, finger-like appearance. Unlike other citrus fruits, Buddha’s hand lacks juicy flesh and seeds, consisting primarily of pith and.
