With the chill of winter still in the air and the quiet solitude of fields at rest, it’s a welcomed treasure to walk among the citrus trees with its plush blooms of orange, pink, and yellow. The calming scent of tangerine lingers in the air as the branches, abound with fruit, are harvested one by one.
The bountiful orchard produces an appetizing blend of citrus fruit; among the popular grapefruit, lemon, orange and other efflorescent citrus, there remains one special fruit that is a Bear Flag Farm favorite: the kumquat.
This organic fruit is rich in orange color and savory in flavor with a bittersweet rind and acidic pulp. Although similar in appearance to an orange, the kumquat is typically closer to the size of an olive. Culinary enthusiasts use this petite fruit in a variety of ways – garnishing a cocktail or a spring salad, for instance.
Here at the farm, one of our favorite ways to enjoy kumquat is through the process of candying. Candied kumquat is a wonderful addition to your morning oatmeal or evening salad (paired nicely with organic greens, crunchy pecans, dried cherries, and blue cheese). For those of you with an extra sweet tooth try baking them in a cake or enjoying them with your chocolate ice cream. Mmm! Try this delicious treat and easy recipe to acquaint yourself with this versatile fruit!
Recipe: Candied Kumquat
2 pint kumquats
3 cups sugar
Cut kumquats in half lengthwise, and remove pits. Place in a medium saucepan with enough water to cover, and bring to a boil over medium-high heat. Drain in a sieve, and repeat process three more times.
Place sugar and 2 cups water in a medium saucepan, and bring to a boil. When all sugar has dissolved, reduce heat to low, and add kumquats. Cover, and cook 40 to 45 minutes, until translucent. Remove from heat, and allow to cool completely in syrup. Candied kumquats can be stored in the syrup in an airtight container up to 3 days.