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.
Buyer's guide
Choose small shiny kumquats. These fruits are at their peak in winter.
Preparation
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.
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