This freakishly shaped fruit, aka fingered citron, hails from the citrus family.
“Its texture is like an apple,” says Mike Eggert, of Sydney’s Pinbone, “but with the mouthfeel of fresh carrot, and there isn’t any moisture like other citrus.” He throws Buddha’s hand into a dish of squid legs fried with lardo and crisp pork skin.
Dan Pepperell, of 10 William Street, serves it candied alongside nashi pear and Holy Goat La Luna cheese. “The zest of the fruit has a vibrant and unique citrus flavour, but the pith remains quite bitter,” he says. “You can slice the fingers thinly and use them raw in salads, as a garnish for crudo dishes, grate the zest onto a dessert or finish a rich sauce.”
The Gourmet Traveller Team
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Chris Chen
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