Simple and Easy kumquat recipes for kumquat confit. This is a great breakfast item on toast, sauce for meat or baking cakes! It's made from fresh kumquats from my own kumquat tree!
My husband bought a potted kumquat tree in late November by chance.
He said that he tried to purchase a potted lemon tree because I always feel nostalgic about it when we have departed from Italy. Although he didn't find a potted lemon tree, he bought a potted kumquat tree instead. Ummm... I don't know well this plant and I don't have any sentiment for it.
What is a kumquat?
Kumquats are like small oranges that are in season in early winter in most places. The name ‘kumquat’ is of Chinese origin, and it has the literal meaning of “golden orange”. The difference in taste between the two, kumquat is more acidic and less sweet than oranges.
Every part of the kumquat is edible, including seeds. But they have a bitter taste. The peels are the most flavorful and aromatic part of kumquats.
In fact, I have never eaten them fresh when I lived in Japan. The kumquat is normally used for medicine for treating sore throats and coughs. I believed that kumquat is used only for medicinal purposes.
Two months later, we could harvest them successfully!
Growing a Kumquat Tree At Home
I noticed it’s quite easy to grow them myself at home. If you live in a cooler climate, unlike other citrus fruits, kumquat trees can survive reasonably cold winters. Depending on your location, kumquats are not the easiest fruit to find. Grow yourself is the easiest way to obtaining them, maybe.
Many times I see, kumquats, when not eaten fresh are used for making marmalades. But using them for confit it seems a very nice option because it retains their shape so I can put them for decorating, especially for baking cake!
Also the confit cooking technique is very popular in French cuisine dish. I tried to use this confit for the duck, as the classic recipe 'Duck in Orange Sauce'. The combination of taste is good, in spite of the lack of bitterness compared with orange, but it's still sweet and fragrant.
- 2 cup (300g) kumquats
- 1 ½ cup (300g) white sugar
- 1 ¼ cup (300ml) water
- Clean the kumquats with running water and remove the stems.
- Slice each kumquat into 4 or 5 slices and remove the seeds.
- Put the water and sugar into a pot. When boiled, add the prepared kumquat.
- Place the pot over medium heat and bring mixture to a simmer about 10 minuts. Do not overcook to retain their shape.
- Remove from heat, then ladle the mixture into clean jars.
- It's better to soak at least overnight to absorb well the sugar syrup. The white part of kumquat should become translucent.
Nutrition Information:Yield: 1 Serving Size: 1 grams
Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 0g