Have you been noticing kumquats everywhere like I have? They caught my eye several times at Whole Foods and Trader Joe’s… but I was afraid. I didn’t know what I was going to do with them once I got them home. Finally I couldn’t resist and picked up a carton. I mean really – there couldn’t possibly any reason to feel so intimidated by these cute little guys. Plus the purchase gave me an excuse to say kumquat a bunch of times and that’s just plain fun. These bright little bundles of tartness and color can be eaten whole with the skin on, but they are very tart. I like them best sliced and used in salads or over yogurt with some honey and granola. I think they would make a nice marmalade too. For a low-guilt treat we decided to sugar them. The sugar created a crunchy crust and took away some of the tartness. Sugared Kumquats are a great gluten-free treat for those of you avoiding wheat.
Sparkly sugared kumquats were so pretty sitting on my windowsill and totally brightened up a rainy day. Wouldn’t these be gorgeous on top of a citrus cheesecake? Sorry Friends, I didn’t have time to make you one this week. Bad, BAD blogger, I know.
How do you like to eat kumquats? Or have you been intimidated by them too?
You know what else brightened up this rainy week? These springy ranunculus. They started to droop and look very sad after the first day, but these Pottery Barn bud vases from my mom saved them. Love them!
I have some exciting things planned for this weekend and look forward to sharing them with you next week. Have a great weekend!
1 cup sugar, plus 1/2 cup separated
1 cup water
1 pint kumquats
Make a simple syrup by simmering water and sugar until sugar has melted, stirring to combine. Transfer syrup to a bowl and cool to room temperature. Stir in kumquats to coat and refrigerate overnight.
Place remaining sugar in shallow baking dish. Remove kumquats with a slotted spoon and place in sugar. Gently toss to coat kumquats lightly in sugar. Place on a cookie sheet and let dry 1 hour. Enjoy alone or as a beautiful garnish for other dishes.