Kumquats are a squatty citrus fruit that look like mini oblong oranges. Their unique in taste because unlike other citrus fruit, the skin is sweet and the center or pulp is sour, sort of a inside-out orange. Many people ignore these precious gems or discard their use because they can’t find resourceful ways to cook with them. However, other than a more traditional route like making fresh marmalade (see my posting) they bake up terrifically in quick breads and muffins, they can walk on the savory side of things and be cooked with chicken or fish and they make an excellent salad dressing.
I might of told this story on a previous post, but when we were kids we used to pick kumquats from our neighbors tree and throw them at each other – battle of the kumquats. First, we would take a small bite out of the fruit and then chuck them as hard as we could until it penetrated each others jeans and left a juicy mark – kid fun huh?
Today, I have a much better use for kumquats. I minced a few into a pulp and spooned them into a jar with fitted lid and added a few extra pantry items to create an emulsion. A spoon of Dijon mustard adds a bit of tang, but the kumquats perfume the vinaigrette into a rainbow of flavor. This dressing definitely leaves me wanting for springtime and all it’s warmth and greenery.
4 kumquats, sliced in half and seeded
1/4 cup champagne or white wine vinaigrette
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
pinch of salt and pepper
1/4 cup vegetable oil, I use sunflower
1/8 cup olive oil
(Makes 1 Cup)
- Mince kumquats into almost a puree with knife. Add them to jar along with all other ingredients.
- Place lid on top and shake, shake, shake. Use immediately over fresh greens, steamed asparagus or alongside artichokes, or store in refrigerator until ready to use. Remove from refrigerator 30 minutes before using. Enjoy!