Confitted Buddha's hand

The Buddha's hand, or Buddha's fingers, is a member of the citrus family, but this is where the resemblance stops! The fruit consists of finger-like segments and is bright yellow or light green in colour. The fruit has a thick, aromatic peel and only a little white flesh. The seedless white flesh is not juicy. Contrary to most citrus fruit, the Buddha's hand does not have a bitter core, which means that the whole fruit can be easily cut into thin slices.

Recipe by Nico Boreas, Sabero restaurant**, Roermond, the Netherlands.

Makes 1 Confitted Buddha's hand.

Confitted Buddha's hand

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Buddha’s hand or Buddha’s fingers



white wine



Chardonnay vinegar




As needed:


lime juice

As needed:


salt and poivre long (long pepper)

Preparation method

  • Rinse the Buddha's hand and slice into paper-thin slices on a food slicer.
  • Bring the white wine, Chardonnay vinegar, water, salt, poivre long and lime juice to the boil.
  • Briefly blanch the Buddha's hand slices by dunking them three times in plenty of boiling water. Next, gently confit them in the marinade.

Serving suggestions

  • As part of compositions with fish and crustaceans and shellfish.
  • Use in a composition with components of lobster, tomato, and avocado.
  • Use in a composition with components of duck, celeriac, and leek.

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