Spring officially arrives on the 21st of the month but my Buddha Hand tree doesn’t keep a calendar. It is loaded with blossoms and nearly every cluster has a fruit well on its way. See the small one developing just NE of the open blossom?
This fruit is already about 5 inches long.
A few days ago I noticed that the candied Buddha Hand in my cupboard was looking moist. Since moisture can create mold, I spread it on a drying rack and let it dry for several days.
When dry — though still tacky to the touch — I rolled it in sugar.
It’s now ready to store. This is destined for jam making this spring. Yum!