Kumquats can only be found during their short season. Eat the whole fruit (the rind is sweet)!
When are kumquats in season?
They appear a little later than other citrus fruit, showing up in the middle of winter, usually sometime in January. They can be found into March or even a little into April.
How to pick:
They should be plump and have no shriveled skin, a sign they are no longer fresh.
How to store:
You can leave them on the counter if you’re going to eat them within a few days. Or you can put them in the fridge for several weeks.
Should I buy organic?
The EPA doesn’t have test data for kumquats. So to be cautious, buy organic when possible.
Now what should I make?
That’s a good question! I scour the internet to find recipes that use fresh, seasonal ingredients, often with a fun twist. Follow Ask The Food Geek on Pinterest or Facebook to get access to the recipes I find every day.
Kumquat seasonal recipe collection
This collection of recipes are hand selected to make sure all ingredients are in-season at the same time as kumquats. Because the season spans several months, the recipes are grouped into early or late season, or anytime kumquats are available.
…For anytime they are in-season
Lamb shanks with kumquat, fennel, cardamom and mint – recipe by Eat in My Kitchen
Kumquat honeycomb tartines – recipe by The Bojon Gourmet
…For early spring
Asparagus with kumquats, dates, hazelnuts and feta – recipe by Feed Me Early
Eat at the very start of spring, when kumquat season is coming to an end, and the first asparagus start to arrive.