Kumquats aren't around for too long, but when they are their bright, sweet-tart citrus flavor is stunning. Irresistible. Addictive. Try one of these tasty ways to enjoy kumquats when you're lucky enough to find these tiny citrus fruits. Feel free to stock up—I find these lovelies tend to disappear in the blink of an eye.
Always choose bright, plump kumquats. They won't have much of an aroma, but their peels should look shiny and taunt. Store kumquats at room temperature (in case... you've boughten more kumquats than you can eat before they spoil, scroll down for ways to keep them around a bit longer).
Learn more at All About Kumquats.
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Kumquats are great, just as they are, peel and all. The peel is actually a bit sweeter than the pulp, so eating them whole gives them a balanced flavor. Look for organically grown kumquats, but rinse them clean and pat them dry in any case. Keep a bowl on the counter for an easy, vitamin C-packed snack.
Hint: You can spit out the seeds if you want, but they're edible too!
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The sour tang of kumquats works great with many of the greens available in winter, especially endive and spinach, as in the Endive Kumquat Salad pictured here. Halve, chop, or thinly slice the kumquats before adding them to the salad.
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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), but I'm prone to simply combining them with other peeled and sliced citrus to delicious and colorful effect. A bit of mint doesn't hurt anything, either.
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This kumquat-orange marmalade is perfect for plopping on toast.
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Making kumquat vodka couldn't be easier—it really is just soaking some kumquats in vodka for a bit. The result is bright and fresh and citrusy... and boozy, of course. Delicious iced on its own, shaken into a martini, or mixed into fruity cocktails.
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Mash Kumquats with Chile for a Spicy Paste
This simple mix of lightly oven-dried kumquats and jalapeños is a crazy flavorful condiment, ideal for mixing into drinks, spreading onto chicken, combining with a creamy cheese for crostini, or simply nibbling on by the spoonful when no one is looking.