Fruity Friday: Oh kumquat, my kumquat
Kumquats are a fruit that remains much of a mystery to me. I have tasted them and they taste like bitter oranges with very thin skins. What to do with the lilliputian kumquat?
Alice Waters, in her book “Chez Panisse Fruits,” kumquats “sweet-tart flavor provides a nice accent in savory or sweet dishes. Also, these fruits seem perfect as an edible garnish. Although I have no experience cooking kumquats, I have a feeling that they would really spruce up dishes cooked in the winter months. Kumquats are best during the winter, according to “Chez Panisse Fruit.” I think I remember seeing kumquats as decorations in wreaths, Christmas trees, and winter holiday dinners (kumquats, cranberries and other winter fruits around the roast turkey, for example).
Librarian Jenny has another link on the history of the kumquat provided by Purdue University right here. According to this site, the kumquat is believed to be native to China although it has been cultivated elsewhere including in Japan and states including California, Florida and Texas.
Kumquat Growers, Inc. has a website with several recipes for cooking with kumquats including Kumquat Refridgerator Pie and Whole Preserved Kumquats.
Other interesting recipes that I came across in my search for the kumquat:
Waitrose.com offers an interesting Catalan Toast and Kumquat appetizer recipe. It sounds like a simple, but intriguing twist on tomatoes with toasted country bread and garlic (almost like a Spanish bruschetta).
The Cottage Smallholder offers a way to imbibe kumquat by infusing gin or vodka with fresh kumquats in a Kumquat Liqueur recipe.
Epicurious offers a heavenly-sounding recipe for Roasted Pork Tenderloin with Kumquat-Jalapeno Relish. I’m never one to turn down a good roast pork. The kumquat-jalapeno relish combines sweet, spicy and tangy flavors of apricot, jalapeno and kumquat. I may have to try this one very soon!
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