Get ready to pucker up with the sweet and tangy flavor of kumquats! These small, orange fruits are often overlooked, but they’re a game-changer in the kitchen. Whether you like them sweet or savory, kumquats bring a burst of citrusy fun to any dish. From classic preserves and marmalades to innovative cocktails and desserts, we’ve rounded up 20 mouth-watering kumquat recipes that will inspire your next culinary adventure.
In this article, we’ll take you on a journey through the world of kumquats, showcasing their versatility in both sweet and savory dishes. From tangy chutneys and glazes to refreshing sorbets and cocktails, there’s something for every taste bud. So, without further ado, let’s dive into our collection of 20 tangy kumquat recipes that will satisfy your cravings…
Kumquat Marmalade with Vanilla Bean
This sweet and tangy marmalade combines the unique flavor of kumquats with the warmth of vanilla bean, perfect for topping toast, yogurt, or using as a glaze for meats.
Ingredients:
– 1 cup kumquats, sliced
– 2 cups sugar
– 1/4 cup water
– 1/2 vanilla bean, split lengthwise
– 1 tablespoon lemon juice
Instructions:
1. In a medium saucepan, combine kumquat slices and sugar.
2. Add water and vanilla bean; stir to combine.
3. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until kumquats are tender and mixture has thickened.
4. Remove from heat and stir in lemon juice.
5. Let marmalade cool slightly before transferring to an airtight container.
Cooking Time: 25-30 minutes
Honey Glazed Kumquat Chicken
Sweet and savory, this Honey Glazed Kumquat Chicken recipe is a perfect blend of Asian-inspired flavors and comfort food.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup honey
– 1/4 cup kumquat jam
– 2 tbsp soy sauce
– 1 tsp grated ginger
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, kumquat jam, soy sauce, ginger, and garlic powder.
3. Place the chicken breasts in a shallow baking dish and brush the honey-kumquat glaze evenly over both sides of the chicken.
4. Season with salt and pepper to taste.
5. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Kumquat and Ginger Infused Vodka
Add a twist of tropical flavor to your cocktails with this refreshing infusion of kumquats and ginger.
Ingredients:
– 1 cup (200ml) vodka
– 1/2 cup (100g) kumquats, sliced
– 1-inch piece of fresh ginger, peeled and thinly sliced
– 1 tablespoon granulated sugar
Instructions:
1. In a clean glass jar or container with a lid, combine the vodka, kumquat slices, and ginger slices.
2. Cover the mixture and store it in the refrigerator for at least 3 days to allow the flavors to meld.
3. After 3 days, strain the infused vodka through a cheesecloth or fine-mesh sieve into another clean container. Discard the solids.
4. Add the sugar and stir until dissolved.
5. Store the infused vodka in the refrigerator for up to 2 weeks.
Cooking Time: At least 3 days (plus refrigeration time)
Spiced Kumquat Chutney
This sweet and tangy chutney is a perfect condiment for snacking, topping yogurt or ice cream, or serving alongside grilled meats or cheeses. The combination of kumquats, spices, and vinegar creates a unique flavor profile that’s sure to delight.
Ingredients:
– 1 cup kumquats, chopped
– 1/2 cup granulated sugar
– 1/4 cup apple cider vinegar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground cardamom
– 1/8 teaspoon ground cayenne pepper (optional)
– Salt to taste
Instructions:
1. In a medium saucepan, combine chopped kumquats, sugar, apple cider vinegar, cinnamon, cardamom, and cayenne pepper (if using).
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the chutney has thickened slightly.
3. Remove from heat and let cool to room temperature.
4. Store in an airtight container in the refrigerator for up to 6 months.
Cooking Time: 20-25 minutes
Kumquat and Almond Tart
This sweet and tangy tart combines the flavors of juicy kumquats with crunchy almonds, perfect for a refreshing dessert or afternoon snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, chilled and cut into small pieces
– 1/2 cup sliced almonds
– 1 cup kumquats, sliced
– 2 tablespoons honey
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt. Add butter and mix until a dough forms.
3. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
4. Arrange sliced almonds on one half of the dough, leaving a 1-inch border. Top with kumquat slices.
5. Fold the other half of the dough over the filling, pressing edges to seal.
6. Brush the top with honey and lemon juice mixture.
7. Bake for 35-40 minutes or until crust is golden brown.
Cooking Time: 35-40 minutes
Kumquat Glazed Pork Tenderloin
Kumquat Glazed Pork Tenderloin: A Sweet and Savory Delight
This recipe brings together the tangy sweetness of kumquats and the rich flavor of pork tenderloin, creating a unique and delicious dish perfect for special occasions.
Ingredients:
– 1 (1-2 pound) pork tenderloin
– 1 cup kumquats, seeded and chopped
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, puree kumquats, honey, soy sauce, brown sugar, and vinegar until smooth.
3. Place the pork tenderloin on a baking sheet lined with parchment paper.
4. Brush the kumquat glaze all over the pork tenderloin, making sure to coat evenly.
5. Drizzle olive oil over the pork and season with salt and pepper.
6. Roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 145°F (63°C).
7. Let rest for 10 minutes before slicing and serving.
Cooking Time: 20-25 minutes
Kumquat and Thyme Roasted Carrots
Roasting carrots brings out their natural sweetness, while kumquats add a tangy burst of citrus flavor. This unique combination is elevated by the earthy warmth of thyme.
Ingredients:
– 4 large carrots, peeled and chopped into bite-sized pieces
– 1/2 cup kumquats, sliced
– 2 tablespoons olive oil
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, salt, and pepper until coated.
3. Spread carrot mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until carrots are tender and lightly caramelized.
5. After 15 minutes, add sliced kumquats to the baking sheet and continue roasting for an additional 5-10 minutes.
6. Remove from oven and sprinkle with fresh thyme leaves.
Cooking Time: 20-30 minutes
Kumquat Sorbet with Mint
Brighten up your palate with this unique and revitalizing sorbet, combining the sweet-tartness of kumquats with the cooling essence of mint.
Ingredients:
– 1 cup kumquats, peeled and chopped
– 2 cups granulated sugar
– 2 cups water
– 1/4 cup fresh mint leaves
– 1 tablespoon lemon juice
Instructions:
1. In a medium saucepan, combine the kumquats, sugar, and water.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture has thickened slightly.
3. Remove from heat and let cool.
4. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much juice as possible. Discard the solids.
5. Stir in the mint leaves and lemon juice.
6. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
7. Freeze for at least 2 hours before serving.
Cooking Time: 10 minutes
Kumquat and Goat Cheese Crostini
Kumquat and Goat Cheese Crostini Recipe Summary:
Savor the sweet and tangy flavors of kumquats paired with creamy goat cheese on toasted baguette slices.
Ingredients:
– 1 baguette, sliced into 1/2-inch thick rounds
– 8 oz goat cheese, crumbled
– 12-15 kumquats, sliced
– Salt and pepper to taste
– Fresh thyme leaves (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Arrange baguette slices on a baking sheet.
3. Drizzle with olive oil and toast for 10-12 minutes or until lightly browned.
4. Meanwhile, mix crumbled goat cheese with sliced kumquats in a small bowl.
5. To assemble the crostini, spread a dollop of goat cheese-kumquat mixture onto each toasted baguette slice.
6. Season with salt and pepper to taste.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 10-12 minutes (toasting baguette slices) + prep time
Kumquat and Dark Chocolate Truffles
Elevate your truffle game with this unique combination of sweet and tangy kumquats and rich dark chocolate. Perfect for a special occasion or as a thoughtful gift.
Ingredients:
– 1 cup kumquats, sliced
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 cup confectioners’ sugar
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– Pinch of salt
Instructions:
1. In a small saucepan, combine the kumquats, cream, and butter. Heat over medium heat until the kumquats are tender and the mixture is warm.
2. Remove from heat and stir in the confectioners’ sugar until dissolved.
3. Let cool to room temperature.
4. Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
5. Roll the cooled kumquat mixture into small balls, about 1 inch in diameter.
6. Dip each ball into the melted dark chocolate, using a fork to coat evenly.
7. Place on parchment-lined baking sheet and refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Kumquat and Star Anise Poached Pears
This unique poaching liquid combines the sweetness of kumquats with the warm, spicy flavor of star anise, creating a deliciously fragrant and flavorful dessert. Perfect for a special occasion or a cozy evening at home.
Ingredients:
– 4 ripe but firm pears (Bartlett or Anjou work well)
– 1 cup water
– 1/2 cup granulated sugar
– 1/4 cup kumquat juice
– 2 star anise pods
– 1 tablespoon honey
Instructions:
1. In a large saucepan, combine the water, sugar, kumquat juice, and star anise pods.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
3. Peel, halve, and core the pears. Add them to the poaching liquid, cover the saucepan with a lid, and cook for 20-25 minutes, or until the pears are tender.
4. Remove the pears from the liquid and let them cool slightly. Strain the poaching liquid through a fine-mesh sieve into a clean bowl, discarding the star anise pods.
5. Serve the pears warm, drizzled with the remaining poaching liquid and a dollop of honey.
Cooking Time: 30-35 minutes
Kumquat and Jalapeño Salsa
This sweet and spicy salsa is perfect for topping tacos, grilled meats, or using as a dip for your favorite snacks.
Ingredients:
– 1 cup kumquats, peeled and chopped
– 2 jalapeños, seeded and finely chopped
– 1/2 cup red onion, thinly sliced
– 1 lime, juiced
– 2 cloves garlic, minced
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine kumquats, jalapeños, red onion, lime juice, and garlic.
2. Stir until well combined.
3. Add the honey and stir until dissolved.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! Just chop, mix, and chill.
Kumquat and Rosemary Shortbread Cookies
A sweet and savory twist on traditional shortbread, these cookies combine the tartness of kumquats with the earthy flavor of rosemary for a unique and delicious treat.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 2 cups all-purpose flour
– 1/4 cup finely chopped fresh rosemary leaves
– 1/2 cup kumquat jam or preserves
– Salt to taste
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, cream together butter and sugar until light and fluffy.
3. Add flour, rosemary, and salt; mix until just combined.
4. Fold in kumquat jam or preserves until the dough is smooth.
5. Roll out dough to about 1/4 inch thickness. Cut into desired shapes.
6. Place on prepared baking sheet and bake for 20-25 minutes or until lightly golden.
7. Allow cookies to cool on wire rack before serving.
Cooking Time: 20-25 minutes
Kumquat and Coconut Rice Pudding
A sweet and tangy dessert that combines the flavors of kumquats, coconut, and creamy rice pudding.
Ingredients:
– 1 cup cooked white rice
– 2 cups coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup chopped fresh kumquats (about 6-8 kumquats)
– 1 tablespoon unsweetened shredded coconut
– Whipped cream or toasted coconut flakes for garnish (optional)
Instructions:
1. In a medium saucepan, combine cooked rice, coconut milk, sugar, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low, cover, and simmer for 18-20 minutes or until the pudding has thickened slightly.
4. Stir in vanilla extract.
5. Fold in chopped kumquats and shredded coconut.
6. Chill the pudding in the refrigerator for at least 2 hours before serving.
7. Garnish with whipped cream or toasted coconut flakes, if desired.
Cooking Time: 20 minutes
Kumquat and Basil Gin Fizz
This refreshing cocktail combines the sweetness of kumquats with the brightness of basil, perfectly balanced by the crispness of gin. A perfect drink for warm weather or any occasion that calls for a light and revitalizing cocktail.
Ingredients:
– 1 1/2 oz gin
– 1/2 oz freshly squeezed lime juice
– 1/2 oz simple syrup (equal parts water and granulated sugar, dissolved)
– 1/4 cup kumquat preserves
– 1/4 cup basil leaves
– Club soda
– Lime wheel, for garnish
Instructions:
1. Fill a cocktail shaker with ice.
2. Add gin, lime juice, simple syrup, and kumquat preserves to the shaker.
3. Muddle the basil leaves gently with the mixture in the shaker.
4. Shake until well combined and chilled, about 15-20 seconds.
5. Strain the mixture into a Collins glass filled with ice.
6. Top with club soda and garnish with a lime wheel.
Cooking Time: None
Kumquat and Pistachio Baklava
Experience the perfect blend of sweet and tangy with this unique baklava recipe featuring kumquats and pistachios.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1/2 cup unsalted butter, melted
– 1 cup chopped pistachios
– 1 cup kumquat jam (or preserve)
– 1 cup granulated sugar
– 1 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (180°C).
2. Unroll the phyllo dough and cut into desired size.
3. Layer the phyllo with melted butter, starting with a sheet of phyllo and repeating the process until you have 5 layers.
4. Sprinkle chopped pistachios on top of the last layer of phyllo.
5. Spread kumquat jam over the pistachios.
6. Top with granulated sugar and cinnamon.
7. Roll up the baklava tightly, starting from one end.
8. Place seam-side down on a baking sheet and bake for 30-40 minutes or until golden brown.
Cooking Time: 30-40 minutes
Kumquat and Cardamom Spiced Cake
This moist and aromatic cake combines the tangy sweetness of kumquats with the warm, spicy flavor of cardamom. Perfect for a unique dessert or brunch option.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 2 teaspoons grated fresh ginger
– 1 teaspoon ground cardamom
– 1/4 cup kumquat jam or preserves
– 1/2 cup heavy cream or whole milk
– Salt to taste
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together flour, sugar, and softened butter until just combined.
3. Beat in eggs one at a time, followed by grated ginger and ground cardamom.
4. Stir in kumquat jam or preserves and heavy cream or whole milk.
5. Pour batter into prepared pan and smooth top.
6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooking Time: 40-45 minutes
Kumquat and Avocado Salad
This refreshing salad combines the sweet and tangy flavor of kumquats with the creamy richness of avocado, perfect for a light and healthy meal or snack.
Ingredients:
– 1 ripe avocado, diced
– 1/2 cup kumquats, sliced
– 1/4 cup red onion, thinly sliced
– 1 tablespoon fresh lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced avocado and sliced kumquats.
2. Add the thinly sliced red onion and toss gently to combine.
3. Squeeze the fresh lime juice over the salad and season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves if desired.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Kumquat and Maple Glazed Salmon
This sweet and savory glazed salmon recipe combines the tangy flavors of kumquats with the richness of maple syrup, creating a dish that’s both impressive and easy to prepare.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup kumquats, sliced
– 1/4 cup pure maple syrup
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp grated ginger
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together kumquats, maple syrup, soy sauce, brown sugar, and ginger.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the kumquat-maple glaze evenly over the salmon, making sure they’re fully coated.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the salmon is cooked through.
7. Serve immediately.
Cooking Time: 12-15 minutes
Kumquat and Cinnamon Hot Toddy
This refreshing hot toddy combines the sweetness of kumquats with the warmth of cinnamon, perfect for a cozy night in or a pick-me-up on a chilly day.
Ingredients:
– 1 cup water
– 1/4 cup honey syrup (equal parts honey and water, dissolved)
– 2 tablespoons freshly squeezed kumquat juice
– 1 cinnamon stick, broken into pieces
– 1 tablespoon bourbon whiskey (optional)
Instructions:
1. In a medium saucepan, combine the water, honey syrup, and kumquat juice. Heat over medium heat until the mixture simmers.
2. Add the cinnamon pieces to the simmering liquid and stir to combine.
3. Reduce heat to low and let steep for 5-7 minutes, or until the flavors have melded together.
4. Strain the toddy into a mug or teapot. If desired, add bourbon whiskey and stir gently.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Summary
Discover the versatility of kumquats with these 20 tangy recipes that will delight both sweet and savory lovers. From classic marmalade to innovative infusions, glazes, and desserts, this collection has something for everyone. Enjoy kumquat’s unique flavor in dishes like Honey Glazed Kumquat Chicken, Spiced Kumquat Chutney, or Kumquat Sorbet with Mint. Or, try your hand at making Kumquat and Almond Tart, Kumquat and Dark Chocolate Truffles, or Kumquat and Star Anise Poached Pears. Whatever your taste buds desire, these recipes will inspire you to get creative in the kitchen.
