Come One, Come All for Kumquats

How about a kumquat, my little chickadee? This diminutive member of the citrus (or, technically, fortunella) family stands apart not just for its diminutive size, but for being an inside-out fruit: Its pith is mild, whereas the fruit within delivers the bitter punch of a citrus rind. Its intense, bright flavor is the backbone of many bright winter confections.

Kumquat Marmalade
Kumquat Marmalade
Move over, oranges. Kumquats' natural bright bitterness are a perfect base for marmalade, whether sweetened with vanilla or punched up with peppers. (Image via rcakewalk)
Kumquat Jam
Kumquat Jam
Kumquats play well with plenty of other fruits to make sumptuous jams, like cranberry, blackberry, tomato and another tart player, rhubarb. (Image via The Tomato Tart)

Can 'Em Up
Keep them whole or in chunks to enjoy, preserved in syrup freshened with mint, aromatic spices or rose water, or kick up the sugar content and candy them with hoppin' habaneros. (Image via Local Kitchen)
Kumquat Pickle
Kumquat Pickle
A little spicy, a little sweet, chutney-like kumquat pickles perk up pork chops, curries, or just about anything. (Image via Hungry Tigress)
Kumquat and Red Onion Relish
Kumquat and Red Onion Relish
Keep it fresh and lively for a bright relish that will cast a ray of sunshine on even the gloomiest winter day. (Image via Cooking in Westchester)
Kumquat Infusion
Kumquat Infusion
When in doubt, steep them in booze and capture the intense oils of the fruit. Delicious straight up, it can be sweetened to make alluring liqueurs.(Image via My Man's Belly)

 

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