Kumquats – sometimes called Chinese oranges – are the smallest and weirdest of the common citrus fruit. In contrast to other fruit from this group, the skin and zest are sweet, while the juicy insides are tart with a hint of bitterness. A winter treat, kumquats can be eaten whole, just as they are (you’ll either love them or loathe them) or cooked with sugar, spices or spirits to make sweet compôtes and aromatic chutneys.
Choose small shiny kumquats. These fruits are at their peak in winter.
Wash kumquats and eat them whole, poach them in sugar syrup and serve them with ice cream, or use them in a fruit salad. They are particularly good in stuffings for poultry. When made into compôte or chutney, they complement duck and other fatty meats well.