The delicious and beautiful fruit of the kumquat tree grow in clusters, with the mature fruits reaching up to 2 inches in length. Unlike other citruses, the entire fruit is edible (apart from the few seeds found within the flesh). In fact, the edible peel is where the true citrusy-sweet aroma and flavor lie. The flesh offers a bold and juicy tart contrast, making for a sweet/tart mouthful.
Since kumquats are entirely edible, they make an interesting and versatile ingredient in both sweet and savory preparations.
- Slice kumquats into round "coins" and cook with sugar and water until candied, then use to top pound cake or ice cream.
- Add sliced kumquats to pomegranate juice, champagne and club soda for punch.
- Poach kumquat slices in sugar and water, then layer over a tart shell baked with almond and butter filling, topped with kumquat syrup.
- Cook kumquat and onion slices until softened, then add lamb breasts, braising liquid and cook tagine until meat is done, then serve over couscous.
- Dice kumquats and mix with diced avocado, red onion, cilantro and lime for a fresh salsa.
Wash and dry the kumquats, split or halve, and pluck the seeds out with the tip of a knife.