Kumquats are an essential item in my winter pantry. In Japan, it is said that they are a good remedy for sore throat, cough and cold.
They are often eaten raw with skin and seeds on, however, you might find them sour or bitter sometimes. I love to cook this kumquat confit (compote) and eat as it is or add to pound cakes and tarts.
It is a little bit of work to remove seeds from flesh. But it's worth it!
Kumquat Confit
Ingredients:
1lb kumquat
1 cup sugar
In a large pot, cover them with water, bring to a boil, and simmer for 20 minutes over medium low heat.
Keep in fridge for up to a month.
Note:
Kumquats are widely available in grocery stores, probably in exotic fruit section.over plain yogurt |
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with chocolate cake |