Whatever Happened To Kumquats?

During holiday seasons past, kumquats were as much a feature of the fruit bowl as oranges and tangerines. These days, they seem to have disappeared from the market. That is a shame, because the small, oval fruits are delicious prepared in a variety of ways, and they are in season from November to March.

Several varieties of kumquats are produced in Florida and other areas favorable to citrus fruit production. The skin is sweet and fragrant, and you can eat the entire fruit. Although they vary in texture and sweetness, all varieties of kumquats can be put to use via the same techniques. Poaching them in sugar syrup to serve as a dessert topping is perhaps the simplest approach. You can vary the sweetness of the syrup as you like. Anything from one part sugar to two parts water (a light syrup) to equal parts sugar and water, should be fine. Wash the kumquats, slice or quarter them, and simmer them in the syrup for 10 minutes or until they are tender.

Longer simmering over low heat until almost all of the water evaporates will produce candied kumquats. Stored in the refrigerator, they will keep for weeks and can decorate all sorts of sweet goodies. Watch carefully to prevent burning, and take them off the heat as soon as they appear translucent. Remove the fruit from the pan and place it on wax paper to cool before storing.

Kumquats can be included in fruit salads, or sliced and used in a salad of mixed greens, vegetables, fruits and nuts.

Now if I could only find a basket or two...