Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade Recipe

With just four cups of fruit, you can make three different and delicious kumquat treats. You’ll love the sweet, refreshing citrus flavor!

Candied kumquat peels, kumquat syrup, and kumquat-ade

We are so lucky to have a kumquat tree.  Two or three times a year, it produces sweet-smelling white flowers, followed by small, round orange fruits with sweet edible skin and sour but flavorful juice.  Since this week’s #SundaySupper theme is “Hometown Recipes,” how much more hometown can you get than your own backyard?

Our tree produces so much fruit that we can’t possibly eat it all, but I make a good effort to use as much of it as I can.  From just four cups of fruit, you can make three delicious treats in one session of cooking.

  • Candied Kumquat Peels:  Because of their pretty color and sparking sugar crystals, candied kumquat peels also make a lovely gift.  If you hold one of the candied kumquat peels up in the sunlight, its translucence makes it look like a shard of stained glass.
  • Kumquat Syrup:  Kumquat syrup is addictively delicious.  You can use it to glaze cakes, mix in drinks, top your biscuits, or in any place you’d use honey or maple syrup.
  • Kumquat-Ade:  Kumquat-ade is so refreshing.  It tastes like sunshine!  I prefer it hands-down over lemonade.

The recipe for Candied Kumquat Peels is based on a Whole Foods recipe for candied lemon peels.  I’d be willing to bet that it will work similarly for any citrus fruit.  Don’t skip the step of boiling the peel three times.  I tried skipping that step for one small batch just to see what happened, and they came out very sticky and never dried out as they should have.  So, it’s important.

You can find kumquats with the citrus in your grocery store.  I hope you enjoy this kumquat harvest!  And don’t forget to check out all the other hometown recipes for #SundaySupper!

Candied kumquat peel in the sun



Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade

You'll love the fresh citrus flavor of crisp and chewy kumquat peels, sweet and tangy kumquat syrup, and refreshing kumquat-ade!
Servings 4
Author Katie Moseman


Ingredients for the Candied Kumquat Peels and Kumquat Syrup

  • 4 cups whole kumquats
  • 2 cups water
  • 1 1/2 cups granulated sugar plus more for drying

Ingredients for the Kumquat-Ade

  • granulated sugar You'll need an equal amount of sugar as you have kumquat juice.
  • water


Directions for the Kumquat-Ade (1 part juice, 1 part sugar, 3 parts water)

  1. Rinse the kumquats. Juice them on a citrus juicer or squeezer. It's OK if the peels rip, as long as they aren't shredded into tiny pieces. Set aside the peels to be used for candied kumquat peels and kumquat syrup.

  2. Measure the juice, then measure out an equal amount of sugar. Measure out water equal to 3 times the amount of juice. Place the sugar and water in a pot and warm the water while stirring to dissolve the sugar completely. Remove from heat, let cool slightly, then mix the sweetened water and the juice together in a pitcher. Taste it, and add more water if it is too strong for your taste. Refrigerate.

Directions for the Candied Kumquat Peels and Kumquat Syrup

  1. Remove any segments of fruit and dangling strings from the peels. Try to keep the peels in relatively large pieces.

  2. Place the peels in a pot and cover with water. Bring to a boil, and boil for 1 minute. Drain. Repeat this step two more times.
  3. Place the kumquat peels, 2 cups of water and 1 1/2 cups of sugar to the pot. Bring to a boil and stir gently to dissolve the sugar. Reduce heat and simmer on a low boil for one hour.
  4. Prepare drying trays by lining two cookie sheets with parchment paper, then sprinkling with sugar.
  5. Place a colander or strainer over a large bowl. Drain the peels, letting the syrup run into the bowl. Set the syrup aside to cool.
  6. Spread out each peel on the drying tray so that they do not overlap and are not folded over on themselves. Sprinkle evenly with more sugar until coated. Let dry for about 6 hours, or overnight. Once completely dry, store in containers or jars with a little extra sugar to preserve their dryness.
  7. Strain the syrup into jars or containers. Refrigerate or freeze.

Recipe Notes

Use the syrup for mixed drinks, cake glaze, or as a topping in place of maple syrup or honey.

Jar of Kumquat Syrup


Appetizers and Snacks

Main Dishes

Side Dishes


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


  1. Nichole January 18, 2015
    • Katie January 18, 2015
  2. Coleen @ The Redhead Baker January 18, 2015
    • Katie January 18, 2015
  3. Shannon Cole January 18, 2015
    • Katie January 18, 2015
  4. Liz January 18, 2015
    • Katie January 18, 2015
  5. Deanna Samaan January 18, 2015
    • Katie January 18, 2015
  6. Miss Messy January 18, 2015
  7. Laura Dembowski January 18, 2015
  8. Katy January 18, 2015
  9. Christie January 18, 2015
  10. Valerie Cathell Clark January 18, 2015
    • Katie January 18, 2015
  11. Stacy January 18, 2015
    • Katie January 18, 2015
  12. Dini @ Giramuk's Kitchen January 18, 2015
    • Katie January 18, 2015
  13. Wendy Klik January 18, 2015
    • Katie January 18, 2015
  14. Renee January 18, 2015
    • Katie January 18, 2015
  15. Shaina January 18, 2015
  16. Julie @ Texan New Yorker January 18, 2015
    • Katie January 18, 2015
  17. Hezzi-D January 18, 2015
  18. The Ninja Baker January 18, 2015
  19. Alida January 18, 2015
  20. Christine January 18, 2015
  21. Jen January 19, 2015
  22. Meagan January 19, 2015
  23. Bess January 19, 2015
  24. Jane's Adventures in Dinner January 19, 2015
  25. Martin Redmond January 19, 2015
  26. Mary Ellen January 20, 2015
  27. CakeSpy January 20, 2015
  28. Cindys Recipes and Writings January 21, 2015
  29. Pingback: Pittsburgh Devonshire Sandwich #SundaySupper | Seduction in the Kitchen April 4, 2016
  30. Rose December 22, 2016
    • Katie Moseman December 22, 2016

Add Comment