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Kumquats


Anna Blume
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Seduced by the memory of something Amanda Hesser wrote long ago, I gave in and purchased kumquats again this winter. They've been in the fridge for about a month and don't seem to have suffered.

Tried to like them plain and uncooked and since I normally don't care for very sweet things made with chunks of unpeeled citrus, I thought I might do something like this from epicurious, making adjustments when (substituting rhubarb for or) omitting the pectin-rich apple.

Any other recommendations from members who like kumquats are welcome.

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Any other recommendations from members who like kumquats are welcome.
I have seen, but never bought, kumquat preserves.

In the Deep South, the virtue of kumquats is that they are frost-hardy, although susceptible to freezes, so they'll grow where it gets frosty but doesn't experience hard freezes.

The fruit is quite sour but the skin is sweet, aromatic, and edible (but rather bitter), so one munches them whole (they do have seeds) or cut up and cook both skin and fruit, but this is only pleasant if you like the taste of sweet orange skins.

You know who you are.

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