Frutta candita di cedro

November 18, 2018

Recipe n. 43

Merry Christmas



Now that we are in the holiday season I can smell the cinnamon in the air, all kind of spices, citrus zest, apple cider, apple pies and more. The other day, while I was food shopping I came across the most amazing citrus I have ever seen. Literally a master piece of nature. Its botanical name is Citrus medica- sarcodactylis, commonly known as Buddha’s hand. I could not resist buying it, even if I had no idea what to do with it.  It has practically no juice inside, but the smell released is incredibly intense and pleasant. I put it on my dining table and just admired it all day long. The day after I moved it to the kitchen counter top and despite my will, before it was going to lose its freshness and bright yellow color, I decided to chop it in different shapes to make holiday citrus candies.



  • 1 large Buddha’s hand (= 2 cups ) sliced or diced, or any other citrus fruit (like lemon or orange)

  • 2 cups of water

  • 2 cups og sugar ( I like to use dark brown sugar)

  • Extra sugar for coationg (for this final step it’s better to use regualr white granulated sugar  or granulated cane sugar)



Bring a large pot of water to a boil. Add diced Buddha’s hand, return to a simmer and cook until citrus softens, about 30 minutes. Drain.  

In the same pot combine Buddha’s hand pieces, 2 cups sugar and water. Bring to a simmer and cook, stirring occasionally. Remove from heat and let it cool to room temperature. Drain citrus. Pour excess liquid into a jar ( you might want to reserve the syrup for future uses, such lemonade or tea). Spread drained citrus onto a wire rack and let dry overnight. Pour granulated sugar into a shallow bowl. Toss citrus in sugar until coated. Transfer coated pieces to a plate to dry, at least 2 hours. Store in glass jars at room temperature if planning to use within a few weeks, or in the refrigerator until ready to use, up to six months. 



It makes a perfect holiday treat!



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