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Entries tagged with 'kumquats'

8 Citrus Fruit You Should Be Baking With Now

Sweets Carrie Vasios Mullins 1 comment

We're creeping towards the end of prime citrus season but, before it's over, there are a few fruit you should definitely try. Because while there's nothing wrong with a navel orange, have you tried its rosy cousin, the cara cara? Ever wondered what a tangelo was? They're a cross between a tangerine and pomelo or grapefruit, and they're super sweet and juicy. (Plus they make a great pudding). See all 8 fruit right this way. More

Kumquat Tart

Serious Eats Anna Markow 3 comments

Everyone's had a lemon tart, so why not kumquat? I couldn't resist creating a dessert that used the mighty kumquat as the focal point. More

Scooped: Kumquat Lemongrass Ice Cream

Sweets Max Falkowitz Post a comment

Delicate and light with a touch of perfume, lemongrass ice cream is made even better with the addition of sweet-tart candied kumquats. Southeast Asia: 2. Winter: 0. More

Kumquat Lemongrass Ice Cream

Serious Eats Max Falkowitz Post a comment

A bright citrus-loaded ice cream studded with sweet-tart kumquats. More

Kumquat-Rosemary Marmalade with Goat Cheese

Serious Eats Nick Kindelsperger 2 comments

Kumquat and Fennel Smash from Craft

Serious Eats Maggie Hoffman Post a comment

When we mixed this up in the office, AHT editor and photographer extraordinaire Robyn Lee said: "What is that? That looks like a salad..." Appearances aside, it's delicious to drink (and chew.) Be sure to muddle well to make sure the fennel flavor translates into the drink. More

In a Pickle: Pickled Kumquats

In a Pickle Marisa McClellan 2 comments

If your citrus experience is limited to oranges, clementines, and grapefruit, eating a kumquat will feel backwards at first. Kumquats keep their sweetness in their skin and their tartness on the inside. If you try and peel away the exterior, all you'll be left with is a marble-sized bite of unrelenting sour. Instead, you pop the whole thing in your mouth and let the flavors mingle. As a pickled fruit, they're perfect on a cheese platter, alongside cured and roasted meats, or tossed with hearty green salads. More

Pickled Kumquats

Serious Eats Marisa McClellan 1 comment

Save a bit of the winter citrus season by pickling kumquat halves in a slightly spiced vinegar syrup. Eat the fruit with cheese, meat or salad. The leftover liquid can be drizzled into sparkling water or whisked into vinaigrettes. More

Dinner Tonight: Moroccan Chicken with Kumquats and Prunes

Serious Eats Nick Kindelsperger 5 comments

[Photograph: Nick Kindelsperger] Before last night, I don't think I'd ever consciously eaten a raw kumquat. And now I know why. The tiny fruit is aggressively sour, like a lemon, with a slightly bitter aftertaste from the rind. Much like... More

Healthy & Delicious: Curried Kumquat Chutney

Serious Eats Kristen Swensson Sturt 3 comments

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! [Photogarph: Kristen Swensson] I hear the laments everyday, everywhere I go: "You know what... More

Sunday Brunch: Toast with Kumquat Marmalade and Goat Cheese

Serious Eats Robin Bellinger 7 comments

[Photo: Robin Bellinger] If you've ever gazed longingly at adorable little kumquats in the produce section but left them on the shelf because you didn't know what to do with them, this easy recipe is for you. Good kumquats are... More

In Season: Kumquats

Claire Sellers 12 comments

[Flickr: cbcastro] Kumquats, Asian citrus fruits that resemble small oranges, are typically eaten whole. A sweet, juicy rind and a slightly sour center actually make the rind the more appealing part of the fruit. In season from November to March, kumquats are best when firm and bright orange in color; avoid those with a greenish tint as they are not yet fully ripe. Kumquats will keep at room temperature for up to three days, and they can last up to two weeks in the refrigerator. Go crazy for kumquats with recipes, tips, and info, after the jump.... More

Habanero-Brined Roasted Turkey with Cranberry Kumquat Chutney

Serious Eats Andrea Lynn 1 comment

Grocery Ninja: Kumquats Are Grown-Up 'Mega Warheads'

Wan Yan Ling 8 comments

The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read all her mission reports here. Kumquats. Photograph from orphanjones on Flickr Remember Mega Warheads or Super Lemon—those insanely tart, hard candies that made your eyes squinch and your lips pucker and your head go, "Oh my! Oh my!" and then "Ahhh..." when the intense sour finally gave way to sugary-sweet insides? Kumquat cross-section. Photograph from Splat Worldwide on Flickr I remembered them this weekend, when the boyfriend brought home a box of kumquats—tiny, pixie citruses about the size of my thumb and cute as all get out. The Chinese think kumquats resemble gold ingots, so my family always had ornamental... More

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