Kumquats are a unique little fruit. Grape-sized and bright orange, they grow on evergreen shrubs or small trees and tend to fly under the radar as an under-appreciated tasty member of the winter citrus family. These tiny citrus gems are basically a reverse orange: sweet, edible skin and bitter, sour pulp. Kumquats are best eaten skin and all for a refreshing and unique citrus flavor. In season December through March, kumquats also make a great container plant as they can be moved indoors in colder regions. Try this recipe for candied kumquats on ice cream, plain yogurt or toast. Have extra kumquats lying around? Try our kumquat and kale salad, kumquat and mango salsa, or a refreshing kumquat mojito!
- 1 cup kumquats, quartered lengthwise and large seeds removed
- 1/2 cup sugar
- Dash of salt
- 1″ knob of ginger, peeled and cut into large slices
- 1 cup water
- In a small saucepan, bring sugar, salt, water and ginger to a boil over medium heat.
- Add kumquats, reduce heat to a simmer, and cook for 10 minutes.
- Strain kumquat (reserve ginger pieces) and place in 6 ounce jar.
- Return strained liquid and ginger to saucepan and boil for 5 minutes, creating a heavy syrup.
- Pour syrup over kumquats, cover jar and refrigerate.
May be served immediately or refrigerated up to 2 weeks.