Try one of these tasty ways to use kumquats when you're lucky enough to find these bright, sweet-tart citrus fruits. Learn more at All About Kumquats.
Kumquats are great, just as they are - peel and all. The peel is actually a bit sweeter than the pulp, so eating them whole (spit out the seeds if you want, but they're edible too) gives them a balanced flavor.
The sour tang of kumquats works great with many of the greens available in winter – especially endive and spinach, as in an Endive Kumquat Salad pictured here. Halve, chop, or thinly slice the kumquats before adding them to the salad.
3. Toss Kumquats In a Fruit Salad
Kumquats - halved or chopped - add a tangy sweetness to fruit salads. They are extra delicious with kiwis (also a winter fruit).
These Honeyed Kumquats (pictured) are luscious and beyond delicious spooned on ice cream, plain yogurt, or even a dish of ricotta cheese.
5. Make Kumquat Chutney
Chop kumquats and simmer them with a bit of minced garlic, freshly grated ginger, and honey or brown sugar to taste until the mixture thicken slightly. Serve with fish, chicken, or pork.
This kumquat-orange marmalade from About.com's guide to Eastern European food is perfect for plopping on toast.