Cookerati

We are smack dab in the middle of kumquat growing season which runs from November to March.  This is my first new ingredient of 2012, but hopefully there are plenty more to try.  Kumquats look like little oranges and have the floral orangey fragrance, but are a little different from the larger juicy oranges.

Kumquats can tolerate a low of -10, and a hot summer between 77 ° to 100 °F.  Though it can stand the lower winter temps a little, it does much better with a long summer in the lower states, like Florida, Louisiana,  Alabama and California producing larger and sweeter fruit.

This is my first experience with kumquats – the whole fruit is edible, though the seeds can be used to create a pectin for jamming and can be easily removed from the fruit when you are using it.  The outer rind of the kumquat is floral and sweet like an orange skin, but sweeter.  The inner flesh has a tart juice inside but quite tasty.

Kumquats can be eaten raw, shaved in salads and added to your favorite cocktail.  You can make a simple syrup with the kumquats (to make your favorite cocktail even tastier).  Add the kumquat to your favorite tangine or roast.  Kumquats go very well with ginger, and are great in tea. Marmalade is one of the most frequent uses of kumquat.

I made a kumquat and ginger simple syrup using a cup of chopped kumquats that came out really tasty.  It will make a florally sweet/spicy note to a cocktail.  Plus the candied kumquats are fantastic.

Kumquat and ginger simple syrup.

Kumquats can be found in local stores right now, and I’ve seen some online sites that will ship, but you have to look around because some are already done for the season.  If you really want to be around kumquats, head to the Kumquat Festival in Dade City, Florida.