Meet Buddha’s Hand, a Freaky Fingered Fruit + Citrus Dressing

Buddha's Hand - exotic citrus fruitThe Buddha’s Hand may just be the strangest citrus fruit known to man and it’s definitely one of the oldest, dating back to the ancient Far East. While this citrus fruit resembles a lemon that exploded and tried heal itself, this strange fruit with splayed extremities is definitely not a deformity – it’s designed just the way Mother Nature intended!  She is so creative!

The strange citrus fruit, Buddha's Hand is primarily peel and mild pith -- there is typically no flesh or juice.Also known as the Fingered Citron, and aptly described as a “lemon with fingers,” this freaky fruit is prized for its sweet floral fragrance and mild zest. Inside the fruit there is no flesh or juice to speak of — it’s all yellow rind and white pith. So, don’t try and buy the Buddha’s Hand isn’t for traditional snacking or juicing, it’s more an aromatic ornamental.

jennifer-and-buddhas-handHowever, the strange citrus IS actually edible, the sweet smelling rind can be used anywhere you would add lemon, lime or orange zest to a recipe. Ideas for consumption of Buddha’s Hand include using fresh zest in salad dressings, on fish, or in baked goods. The rind can also be sliced and used to infuse liqueurs, water, and vinegar. Frieda’s Produce also suggests using the bountiful rind to make candied citrus – the white pith is not bitter at all, so it requires no pre-soaking or pre-boiling like traditional candied peel recipes.

 

 

 

Buddha’s Hand, rich in Vitamin C,  is also used as a healing agent and alternative to modern-day prescription medicine. Possible Health Benefits of Buddha’s Hand include:

  • Boosts for  Immune System
  • Relief from Gastrointestinal Issues
  • Quelling of Nausea
  • Reduction of Menstrual Discomfort
  • Lessened  inflammation
  • Lowered high blood pressure

If you are lucky enough to score a Buddha’s Hand, display it at room temperature for a few days and enjoy the fragrance. Then, try it as a zesty way to add flavor to a recipe. I think you’ll like my Creamy Greek Yogurt Buddha’s Hand Dressing that can be used on salads, fish, and veggies:

Creamy Greek Yogurt Buddha's Hand Dressing is a flavorful way to use the abundant sweet, aromatic peel from this exotic citrus fruit.

Creamy Greek Yogurt Buddha’s Hand Dressing Recipe

  • 2 tablespoons finely diced shallot
  • 2 Tablespoons Meyer Lemon juice
  • 2 Tablespoons Frieda’s Buddha’s Hand, zested
  • ½  teaspoon kosher salt
  • ¼ cup olive oil
  • 1 Tablespoon white wine vinegar
  • 1/2 teaspoon fresh or dried thyme, minced
  • 1 clove minced garlic
  • 2 tablespoons Greek yogurt

Directions: Soak diced shallot in cold water for 5 minutes. Drain and allow to dry on paper towel. Add shallot and zest to small bowl and add lemon juice and salt. Let sit for 15 minutes. After 15 minutes, add olive oil, vinegar, thyme, garlic and yogurt. Whisk until combined and use to dress vinaigrette salad greens, on fish or as a sauce for vegetables.Makes ½ cup dressing.

Have you ever seen or used a Buddha’s Hand? What is your favorite citrus fruit? Big weekend pans? Please share in the comments — XOXO, Jennifer 

Maple Pecan Raisin Butternut Squash Quinoa + Pinner’s Conference

Maple Pecan Raisin Butternut Squash Quinoa - thefitfork.comIt’s happened more than once, I’ve tasted a quinoa salad and gone “meh” even though I know good for me. We are at the crescendo of the quinoa craze, so you too probably are aware that this ancient grain (which is actually a seed) boosts your diet with  nutrients like B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E, and fiber. Additionally, quinoa is also one of only a few plant foods considered a complete protein, containing all nine essential amino acids — oh how I love me some protein! 

Maple Pecan Raisin Malasses Crusted Steak and Butternut Squash Quinoa

To add some flavor excitement to a quinoa recipe, I decided to mix up a dish that magnifies some of my favorite flavors that some consider “fall season” but I embrace year ’round – maple syrup and butternut squash! And hey, even though it was 105 degrees yesterday . . . we are getting closer to Autumn one day at a time! I’ve used two of my favorite products from NOW Foods, Organic Tri-color Quinoa and Organic Extra Virgin Olive Oil.

Maple Pecan Raisin Butternut Squash Quinoa can be served warm, room temperature or cold -- it's a healthy vegetarian side dish or salad packed with protein and wholesome energy.Anyway,my recipe for Maple Pecan Raisin Butternut Squash Quinoa is just bursting with flavor and wholesome goodness. Not only is this recipe pretty to look at, it’s a beautiful addition to a meal-prepping lineup — especially important now that it’s Back-To-School season. You can make a big batch and eat it warm or cold — it also holds up well to being packed in a lunchbox.   Of course, I like to pair mine with a big, juicy steak!

Maple Pecan Raisin Malasses Crusted Steak and Butternut Squash Quinoa

By the way, I am demonstrating this Maple Pecan Raisin Butternut Squash Quinoa coming up on Friday, September 9th at the Texas Pinner’s Conference  in the Dallas area (Arlington Convention Center). My class is called “Empowered Meal Prep – Protein for Fitness.” 

pinners conference class description

pinners conference pic 1Learn how to prepare enough protein (I’m grilling Molasses & Pepper Crusted Steaks) to make dinner with leftovers for breakfast and lunch — the other recipes are Iron-Boosting Beef & Date Spinach Salad and Steak & Plantain Breakfast Bowl. Sign up for my class, I’ll also have beef swag and lots of tasty samples!  Use the discount code FITFORK at online registration to save 10% on the very reasonable cost that allows you access to 100+ classes on food, fitness, crafts, home décor and more! Or, if you just want General Admission to shop and see the sights (no classes), you can get a free pass ($7 at door) using FREESHOPPING. RESISTER HERE

Are you a make-ahead meal prepper? What is your favorite dish to stock in the fridge or freezer? Have the kids gone back to school yet? Please share in the comments below – XOXO, Jennifer 

Maple Pecan Raisin Butternut Squash Quinoa
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Beautiful and health-boosting, this easy quinoa recipe works well as a warm side dish or cold salad -- it packs and keeps for several days making it ideal for potlucks, lunchboxes, and make-ahead dinner planning.
Course: Main Dish, Salad, Side Dish
Cuisine: American
Servings: 8 servings
Ingredients
  • 10 ounces diced butternut squash about 2 cups
  • 1/3 cup extra-virgin olive oil (divided)
  • 1 1/2 cup quinoa, rinsed I used tri-color quinoa from Living Now (Now Foods)
  • 1/3 cup balsamic vinegar
  • 1/3 cup real maple syrup
  • 1 1/2 teaspoon2 dried thyme
  • 1/2 teaspoon salt
  • 1 cup golden raisins
  • 1 cup raw, unsalted pecan pieces
  • 1/2 cup chopped green onions, tops & bulbs
Instructions
  1. Preheat oven to 375 F degrees. Toss butternut squash with 1 tablespoon of the olive oil and place in single layer on rimmed baking sheet.
  2. Bake squash, stirring once halfway through, for approximately 15 minutes or until tender and turning golden brown. Remove from oven and set aside to cool down.
  3. Meanwhile, cook quinoa according to package directions -- it should also take around 15 minutes, so you can do the squash and quinoa simultaneously to save time.
  4. When quinoa done, transfer to large bowl, fluff with fork and allow to cool for 5 minutes.
  5. While quinoa and squash cooling down, prepare dressing by adding maple syrup, remaining olive oil, balsamic vinegar, thyme and salt to small bowl and whisk until combined.
  6. Add cooked quinoa, cooked squash, green onions, raisins, and pecans to large bowl, mix gently to combine.
  7. Pour dressing over top and stir to evenly distribute. Serve warm, room temperature or chilled.

Summer Sides! Tomato Salad with Savory Ancho Granola

savory granola tomato salad overhead horizontalBotanically a fruit, embraced as a vegetable, the vibrant and vitamin-packed tomato is tops when it comes to versatility. Tomatoes are enjoyed at the annual rate of 31 pounds per person, eaten raw on salads and as a key ingredients in sauces, salsas and many soups. Even my tomato-avoiding son gets his fair share in the form of ketchup!

I’m flashing back to one of my favorite easy recipes of summer, Tomato Salad with Savory Ancho Honey Granola. Get the recipe in an archived post FOUND HERE:

Tomato Salad with Ancho Honey Granola is a gorgeous and good-for-you side dish for your summer meals.

 

 

 

The Tomato Salad with Savory Ancho Honey Granola recipe can be avory Ancho Honey Skillet Granola is delicious eaten alone, but also makes a great crunchy topping for salads, soups and baked fish.FOUN

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ancho Honey Skillet Granola recipe FOUND HERE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I like using Love Grown Food”s Super Oats for this Ancho recipe — it’s packed with all sorts of extra nut and seed goodness!


I’m also putting this gorgeous Crab & Heirloom Tomato Salad on my dinner lineup this week — it looks so light and refreshing!

Crab and Heirloom Tomato Salad

 

 

 

 

 

 

 

 

Tomat-O, tomat-OH, what is your favorite way to eat tomatoes? Please share in the comments below. Also, who’s training for what — I’m looking for some fall half marathons! XOXO, Jennifer 

Slow (ish) Roasted Balsamic Tomatoes

Editor’s note: This post was updated 9/25/2019

Tomato lover’s will be swooning over these Slow (ish) Roasted Balsamic Tomatoes — the are simple to make and bursting with intense flavor.

 

Read on to get all the recipe how-to, plus tips and serving suggestions for slow roasted tomatoes. Continue reading

Jerk Halibut with Tipsy Tropical Fruit Salad

Jerk Halibut on Tipsy Tropical Fruit Salad

jennifer fisher yoga beachAhhh, wouldn’t a tropical vacation be wonderful about now?! You won’t actually feel the sand beneath your toes, but my recipe for Jerk Halibut with TipsyTropical Fruit Salad will whisk you away on a transcendental taste adventure thanks to plenty of Caribbean-inspired flavors. You can use any fish you like for blacking with my jerk seasoning blend, but meaty halibut really satisfies and holds up well in a skillet or on the grill. All the spicy heat of jerk is offset by a cool chopped fruit salad that has been macerating in a tasty tequila dressing.

Jerk Halibut on Tipsy Tropical Fruit Salad

Now, as you may already know, Halibut is not caught in tropical waters. It’s a cold water fish and Sizzlefish.com does a great job with their Alaskan-sourced halibut. But, boy oh boy, how I do love this elegant, steak-like fish that cooks up so light and flaky. Halibut isn’t part of the Paleo Prime fish collection I typically order from Sizzlefish.com (includes a variety of items from Gulf Shrimp to Coho Salmon), but their Halibut is sold in 14 4-ounce pieces that ships flash-frozen on dry ice straight to your door — it would make a nice stash in the freezer!

Are you a fish fan? What’s your favorite catch? What’s the last island you’ve visited? Please share in the comments below – XOXO, Jennifer

Jerk Halibut with Tipsy Tropical Fruit Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Take your taste buds on a vacation with this easy 30 minute spicy halibut fish recipe served with a cool tropical fruit salad.
Course: Main Dish
Cuisine: Caribbean
Servings: 4 servings
Ingredients
For Fish
  • 4 4-oz halibut filets
  • 1 tablespoon allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup dark brown sugar
  • 1 teaspoon dried red pepper flakes
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 tablespoons avocado oil or other high smoke point oil
for Fruit Salad
  • 1 cup diced mango
  • 1 cup diced pinapple
  • 1/2 cup diced onion, white or red
  • 1 cup diced seeded tomato
  • 1/3 cup green onions, bulbs and tops
  • 1 diced jalapeno pepper
  • 1/4 cup fresh chopped cilantro leaves
  • 1 large diced avocado don't pick one too ripe, just slightly ripe
for dressing
  • 2 tablespoons fresh lime juice
  • 1 ounce silver tequila
  • 1 tablespoon avocado oil or EVOO
  • 1 tablespoon agave nectar
  • 2 teaspoons lime zest
  • 1 teaspoon Sriracha sauce
  • 1/4 teaspoon salt
Instructions
  1. To prepare fish, unwrap and pat dry with paper towels. Leave skin on underside of halibut if attached.
  2. In small bowl, toss together allspice, cinnamon, brown sugar, red pepper, cloves, cumin, salt and black pepper until combined. Add 2 tablespoons of avocado oil and mix until a paste is formed.
  3. Rub paste over all sides of fish. Add remaining 2 tablespoons of avocado oil (or other high smoke point oil) to large skillet and bring to medium-high heat. Add halibut and sear on each side (front and back or all 4 sides if cut think and long) for several minutes each until spices have formed crust and fish is no longer translucent.
  4. Add all ingredients for fruit salad, except avocado, to bowl. Prepare dressing by whisking together all dressing ingredients in small bowl until combined. Pour dressing over fruit salad. Gently stir in avocados.
  5. To serve, place mount of fruit salad on plate and top with halibut. Season with Sriracha or hot sauce if desired.