Kumquats are a fascinating fruit with a unique sweet-tart flavor that makes them perfect as either a solo snack or the star of a memorable dessert.
The petite size,
brilliant orange color, and memorable sweet-tart flavor of kumquats make them an exotic treat that's a natural for candies, cocktails, and more.
Native to China but now grown in warm climates everywhere, kumquats are small citrus-like fruits that look like miniature oranges. But the resemblance isn't even skin deep; unlike oranges, which have sweet fruit protected by a tough, inedible rind, kumquats have a sweet, delicate rind and flesh that's intensely tangy and sour.
The most traditional way to enjoy kumquats is to eat them whole, so that each mouthful is a combination of sweet rind and sour fruit. But there are also recipes that make the most of the kumquat's unique flavor combo.
When cooked with sugar kumquats become a truly one-of-a-kind candy that creates a sweet-tart explosion with every mouthful. The ingredients and method are simple, but the results are spectacular:
Candied Kumquats
2 cups of kumquats (can be used whole or halved, sliced into thin rings or roughly chopped)
1 cup sugar
1 cup water
splash of orange liqueur (optional)
Wash the kumquats and halve, slice or chop as desired. In a saucepan combine the water and sugar; stir over heat until the sugar is dissolved and mixture comes to a boil. Reduce heat, add kumquats and liqueur if desired, and simmer for 10 minutes.
Use a slotted spoon to remove kumquats to a bowl and continue to simmer syrup for five more minutes, or until reduced and thick. Remove from heat and allow to cool, then combine with kumquats in a covered container. Refrigerate.
This makes a very versatile mixture that can be used in desserts, as a condiment for meats, or even as the base of a cocktail. Try these variations:
Kumquat Parfait
- in a parfait glass or champagne flute, layer the candied kumquat with slightly softened vanilla ice cream. For an extra helping of color and exotic flavor, sprinkle each layer with a few pomegranate seeds.
Kumquat Sweet And Sour Sauce
- combine 1 cup pineapple juice, 6 tablespoons vinegar, 2 tablespoons soy sauce, 1-1/2 tablespoons cornstarch, and 1/2 teaspoon garlic powder in a saucepan. Heat, stirring constantly, until well blended with no lumps. Add 1/3 cup of candied kumquats in syrup and continue heating until mixture thickens. Serve over rice or as an accompaniment to chicken or pork.
Kumquat Champagne Cocktail
Drop a heaping tablespoon of candied kumquats in syrup into the bottom of a champagne flute and fill with ginger ale or your favorite bubbly.
