Kumquats look like small oranges.They can cross-breed with citrus fruit, but are sometimes classified as a separate group.The peel of the kumquat is sweet and delicious, creating a clash of flavor when the fruit is eaten whole.
Step 1: Pick ripe kumquats.
Ripe kumquats range in color from bright orange to yellow-orange.Don’t eat green, unripe fruits.The skin should be clean and firm.
Step 2: The fruit needs to be washed and dried.
If you have the kumquat, rub the peel under the water.You don’t want the peel to have pesticides or dirt on it.The fruit should be dried with a paper towel.
Step 3: Rub the kumquat.
The scent of the rind can be released by rubbing or squeezing the fruit between your fingers.
Step 4: The seeds should be removed.
The seeds have the same bitter taste as orange seeds.If you feel dainty, slice the kumquat in half and remove the seeds.You can chew the seeds up if you don’t mind the flavor.Pull off the green stems’ nubs.
Step 5: You can eat the kumquat.
Kumquats have a sweet rind and sour flesh.The end of the kumquat is the best place to taste the rind.If you encounter the mouth-puckering juice, you can either keep nibbling or pop the whole fruit in your mouth.The wedding ceremony between sweet and sour is unique in the fruit world.Some kumquats have a thicker peel than others.Try to find a different type or use fruits in cooking if the flavor doesn’t impress you.If you don’t like the sour taste, eat the peel alone.
Step 6: Store more kumquats.
Kumquats will last for two days at room temperature or two weeks in a container.You can either eat them cold from the fridge or warm them up first.
Step 7: Add to salads by slicing and adding to them.
It makes sense to pair kumquat with bitter or peppery greens.Cut into thin rounds with a knife.To show off the color, layer the slices on top of the salad.
Step 8: Kumquat marmalade can be made.
The marmalade is sweeter and less bitter than regular marmalade.Most marmalades and jams have the same recipe.You can make preserves by boiling the kumquat seeds along with the fruit.If you keep the seeds in a bag, they won’t end up in your jar.
Step 9: Chunk the kumquats.
Pickling takes at least three days.Some of the kumquat’s sweet flavor is retained in this recipe.
Step 10: The kumquat can be used in meat dishes.
Lamb and poultry dishes have a nice flavor from the acidic kumquat.30 minutes before the meat is done is a good time to add it.It doesn’t need to beMarinated in seafood.Add the fruit at the last minute or blend it in a vinaigrette.
Step 11: Infuse it with kumquat.
Cut the kumquats in half and have at least 10 fruits per cup of vodka.If you want to shake once a day, cover with vodka and sit in a dark place.It should pick up a faint taste after a couple of days, a strong taste within a week or two, and continue to be infused for many weeks or months.You can add up to 14 cup (25g) of sugar to a cup of vodka.
Step 12: Say hello to kumquats.
The first appearance of kumquats coincides with Thanksgiving in the United States.You can use this to add pizazz to your holiday cranberry sauce, or use the same basic approach to make chutneys and desserts.The seeds and stem should be discarded.Put the kumquats in a saucepan with 14 cup of water.Add one of the following: a can of cranberry sauce, dried cherries, ginger, black pepper, and cinnamon, or 34 to 1 cup (150–200g) sugar to make candied kumquats.When the pan starts to look dry, add more water.
Step 13: The rinds can be frozen into cups.
Cut large kumquats in half.Add the sour, juicy flesh to smoothie, fruit salad or ice cream with a narrow spoon.The hollow rinds can be frozen and used to hold desserts.Leave the flesh in the kumquats.The ends should be dipped in a mixture of raw sugar and cinnamon.You can eat as a fancy dessert.