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I was lucky enough to come across a Fingered Citron, also known as Buddah's Hand, that fragrant and fingered citrus fruit. Growing on trees and hanging from branches, they really do look like hands.
This fruit doesn't have any pulp or juice but it's incredibly aromatic and the essential oils in the peel are the real prize. Like other citrus fruit, you can zest it into sauces, soups, salad dressings, and garnishes. This time I used it to flavor vinegar. I didn't add anything else because I really want to appreciate the aroma of this special fruit.
1 Fingered Citron or Buddah's Hand
White wine vinegar
Glass bottles with covers or corks
Cut the citron in half, and then into individual fingers.
Use a vegetable peeler and a sharp knife to remove as much of the peel from the pith as possible. You want all of the yellow part but not a lot of the white part, which can be bitter.
Add the pieces of peel to glass containers and cover them completely with vinegar.
Cover the containers and set them aside for a week or more. (The longer you leave them the more flavorful your vinegar will be.) Once you're ready to use it, strain the vinegar and discard the solids. Or pour off what you want to use and leave the solids inside to continue imparting flavor, as long as they're covered with vinegar. You can add more if necessary.
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