may 1, 2020

Kumquats 5 Ways

Each Fall we keep a sharp eye out for kumquats to come back into season, and in Spring we treasure them as we prepare to say “farewell” for a few months. We’ve noticed many of our students don’t realize these adorable fruits may be eaten whole, peel and all! At once sweet and tart, it’s as if all the personality of an entire orange has been packed into a grape-sized orb. We relish them while we can, storing up our kumquat reserves until we meet again next year. The candying method below will help you to prolong their precious season for a few weeks.
Here are 5 of our favorite ways to enjoy kumquats:
1. Candied (see recipe below), then sliced to top bowls of granola or yogurt, pavlovas, or layer in a trifle with slices of cake & billowy whipped cream
2. As a cheerful garnish for cocktails, made with the candied kumquat syrup
3. Eaten whole as a healthy snack (watch out for seeds!)
4. Chopped for fruit salsa: Mix with diced red onion, some minced serrano or jalapeño, a pinch of salt and a big squeeze of lime juice, and serve with grilled or roasted asparagus, fish or chicken
5. Halved and arranged, cut sides down on top of sugar, as the decorative base of an upside down cake
And there you have it! We’d love to hear from you. Show us how you’re using up your kumquats on instagram with #TCKatHome, or email us with recipes or questions. We’re here to help!

Quick Candied Kumquats

Author Jen Nurse

Candied kumquats are a fun condiment to have on hand. You can transform a glass of champagne into an elegant sweet/tart cocktail in a build-your-own-mimosa bar, or chop them up to spoon on top of nut butter or fresh farmers cheese on your daily toast.

Yield   1 pint


1 pint kumquats, washed well, each pricked a few times with a pin

Cold water

1½ cups sugar


Place the kumquats in a saucepan and cover them with cold water. Bring to a boil, then drain immediately. Repeat two more times. This process tames the bitterness of the peels, while tenderizing them and intensifying their beautiful orange color.
Add the sugar and 1 cup water to the drained kumquats in the saucepan. Bring to a boil, stirring gently once or twice to ensure the sugar has melted. Remove from the heat immediately, cover, and let the kumquats and syrup cool completely.
Store in a lidded glass jar in the fridge for up to 1 month.