Kumquats are a winter citrus worth seeking out. Small and oval with bright orange skin, kumquats are unique because the entire fruit is edible. The peel is sweet and aromatic, while the flesh inside is tart and juicy, creating a balanced, complex flavor in every bite. In season from late winter through early spring, kumquats work just as well in savory dishes as they do in desserts, preserves, and salads—making them one of the most versatile citrus fruits of the season.

Buying & Storing Cheat Sheet

DOs	DON’Ts
Choose firm fruits with smooth, glossy skin	Avoid soft, shriveled, or wrinkled fruit
Look for bright, vibrant orange color	Skip dull or pale kumquats
Select smaller fruits for better flavor balance	Avoid oversized kumquats
Store at room temperature for short-term use	Don’t leave out for extended storage
Refrigerate in a produce drawer to extend freshness	Don’t wash until ready to use

General Uses

• Eat raw, sliced or whole
• Candy or preserve to mellow their tartness
• Add to salads and grain bowls
• Cook into marmalades, chutneys, and sauces
• Roast or sauté with meats and vegetables

Recipes

Candied Kumquats

Makes about 1½ cups

Ingredients

• 1 pound kumquats, thinly sliced and seeded
• 1½ cups granulated sugar
• 1½ cups water

Instructions

1. Combine sugar and water in a saucepan and bring to a simmer, stirring until sugar dissolves.
2. Add sliced kumquats and reduce heat to low.
3. Simmer gently for 30–40 minutes, until kumquats are translucent and syrup thickens slightly.
4. Cool completely and store refrigerated.
5. Use for desserts, yogurt, toast, or cheese boards.

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Kumquat & Arugula Salad with Citrus Vinaigrette

Makes 4 servings

Ingredients

• 4 cups arugula
• ½ cup thinly sliced kumquat, seeded
• ¼ cup shaved Parmesan
• ¼ cup toasted almonds

For the vinaigrette:

• 2 tablespoons fresh kumquat juice or lemon juice
• 3 tablespoons olive oil
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions

1. Whisk vinaigrette ingredients in a small bowl.
2. Toss arugula with kumquats, Parmesan, and almonds.
3. Drizzle with vinaigrette and toss gently before serving.

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Roasted Chicken with Kumquat & Herbs

Makes 4-6 servings

Ingredients

• 1 whole chicken (4–5 pounds), cut into pieces
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 1½ cups halved kumquat, seeded
• 1 small red onion, sliced

Instructions

1. Preheat oven to 400°F.
2. Toss chicken with olive oil, salt, pepper, thyme, and rosemary.
3. Arrange chicken in a roasting pan with kumquats and onion.
4. Roast 45–55 minutes, until chicken is golden and cooked through.
5. Let rest briefly before serving.

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Kumquat Marmalade

Makes about 2 cups

Ingredients

• 1 pound kumquat, thinly sliced and seeded
• 1½ cups water
• 1½ cups granulated sugar

Instructions

1. Combine kumquats and water in a saucepan. Bring to a simmer and cook 15 minutes until softened.
2. Add sugar and stir to dissolve.
3. Simmer 30–40 minutes, stirring occasionally, until thick and glossy.
4. Cool and transfer to jars. Refrigerate up to 3 weeks.

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Almond Cake with Kumquat

Makes 8 sevings

Ingredients

• 1 cup almond flour
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup thinly sliced kumquat, seeded

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Whisk almond flour, all-purpose flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
4. Fold in dry ingredients, then gently stir in kumquats.
5. Bake 35–40 minutes, until a toothpick inserted comes out clean. Cool before slicing.

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Kumquats may be small, but they offer outsized flavor during their short winter season. Whether candied, baked, roasted, or eaten fresh, they bring brightness and balance to both sweet and savory dishes. While they’re available, kumquats are worth using generously—and creatively—to make the most of this unique seasonal citrus.