I remember seeing kumquats
for the first time on Food Network. They were dipping them in hot sugar with
long skewers and letting the sugar form long strands off of the kumquat to
create a garnish. I fell in love with them, and couldn't wait to get my hands
on them.
My family has always loved
citrus. Enough to have a lemon tree as our Christmas tree one year that could
be replanted and produce zesty gifts each year after. Sometimes our presents
from our parents were citrus. A Beares lime tree, Ringpur lime, and a Kumquat
tree. Unlike regular Christmas presents,
which you only have to wait a couple of weeks to open, I had to wait 2 years
before I could even get a sample of my Christmas Kumquats. Waiting for them to
ripen was torture. But I am telling you, the reward was greater in the end and
I know I will get the same present every year.
These little golden beauties
have been native to Japan and long
cultivated since the 12th century in Japan, Taiwan, Philippines and South East
Asia. Kumquats were discovered in 1846 by Robert Fortune, who was a collector
for the London Horticulture. Soon after
their discovery, Kumquats were brought to North America. The kumquats are
classified in the genus “Fortunella”, named after Robert Fortune, and are part
of the orange, lemon, and grapefruit family.
I recently started thinking
about kumquats again when they were in my CSA (Consumer Supported Agriculture)
box from Del Rio Botanical in West Sacramento. These boxes of edible treasure
and endless possibilities are harvested in the morning for same day delivery
once a week. The box comes with a wonderful letter updating us on the farm and
providing great tips and information on using the produce. The letter this week
suggested making a jam or spread out of the kumquats, however, wanting to make
something a little more versatile for myself, I candied them. I will probably
use my candied kumquats as an ice cream topping, in my scone mix, added to my
muffin batter, or as a glaze on baked wild salmon. I encourage you to give kumquats
a place in your kitchen, so you can fall in love with them too.
Candied Kumquats
1 cup Sugar
1 cup Water
20 Kumquats
1. Prepare the kumquats by slicing them into quarters
creating rings. Flick away any visible seeds.
2. In a small sauce pan add the sugar and water. Turn
heat on to medium and let the sugar dissolve. Increase to a boil.
3. Add the kumquats and return to a boil.
4. Reduce to a medium simmer for 45 minutes. You want
the kumquats to be translucent and the liquid to be like syrup.
5. Cool to room temperature. Cover and chill. Candied
kumquats will last 2 weeks.
