Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Inventory, 5 ct : 1.80
This item was last sold on : 10/20/17
Buddha's Hand citron, AKA bushukan (Japanese) or fingered citron, produces deep lemon yellow fruits that vary in shape and size. The fruit splits at the opposite end of the tree's stem forming segments that have a wild finger-like appearance, hence its given name. Its flesh is void of juice, pulp and seeds, rendering it inedible. The culinary virtues lie within its oily rind which is powerfully fragrant and aromatic and utilized for its zesting properties. Buddha's Hand citron flavor is described as a unique blend of bitter and sweet, similar to kumquats and tangerines, with lavender notes and a bright lemon highlight.
The peak season for Buddha's Hand Citron is late fall to early winter. Occasionally Buddha's hands will mature out of season.
The Buddha’s Hand citron is also commonly known as Fingered citron, and botanically classified as Citrus medica variety sarcodactylis. In China the Buddha’s Hand citron symbolizes happiness and long life and is often used in displays at home and temple altars. In Japan, the Buddha’s Hand citron is called “bushukan,” and is a popular gift at New Year’s as it is also believed to bestow good fortune on a household.
Buddha's Hand contains no pulp or juice, so it's used for it's fragrant zest only. Use Buddha's Hand to infuse light spirits such as vodka, or to flavor sugars and salts for use in other recipes. Substitute Buddha's Hand in any recipe calling for standard lemon zest for an extra zing and unique flavor. Slice into strips and candy the peel in simple syrup, then chop and use in cakes and cookies, sweet breads, ice-cream, mousse, and cream fillings. Use Buddha's Hand zest in salad dressings, on pasta, in compound butters, marinades, or tossed with root vegetables before roasting.
In China, at least half a dozen distinct varieties of Buddha's hand are grown, on several thousand acres. The trees are sold as bonsai pot plants, and the dried peel of immature fruits is prescribed as a tonic in traditional medicine.
Buddha's Hand's ancestor, the ordinary citron, is one of the three original species of citrus. This prodigy is a genetic mutation that arose many centuries ago in the citron's homeland, within the lower Himalayan mountains. It was introduced to California in the late 19th century, grown in gardens and groves, though it has first appreciated any minor commercial success in the late 20th to early 21st century.
Restaurants currently purchasing this product as an ingredient for their menu.
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|JRDN Restaurant||San Diego CA||858-270-5736|
Recipes that include Buddhas Hand. One is easiest, three is harder.
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