This nephrite object from the Ming dynasty (1368-1644) may be my favorite jade from the collections of the Asian Art Museum of San Francisco (the image is from the “search the collection” feature on the AAM website).
This lemonlike citron (Citrus medica var. sarcodactylus) is not usually eaten (although the rind may be candied and is sometimes used for zest), but it’s fragrant and said to have some medical qualities. It is said that the fragrance of a single fruit can perfume a room for weeks.
According to Flavor and Fortune, “Gary Palm of The Mission Inn in Riverside, California chops up pieces of rind to add a slightly bitter citrus tinge to fish marinades. Lindsey Shere, pastry chef of Chez Panisse in Berkeley, California uses the candied peel in Italian desserts, such as pane forte. Allan Susser of Chef Allen’s in Adventura, Florida bakes pieces of candied rind in biscotti; it adds flavor that he describes as “kumquat-tangerine,” distinct from the more lemony flavor of regular citrus.”
Traditionally, the fruit was prized by the Chinese for its resemblance to a hand with the fingers outstretched. The buddha’s-hand citron was a popular plant motif in the art of the Ming dynasty. Besides its association with the Buddha the plant suggested wealth because of its resemblance to an outstretched hand. It remains popular at New Year’s and is said to bestow good fortune. Below are some thumbnails of images.