With just four cups of fruit, you can make three different and delicious kumquat treats. You’ll love the sweet, refreshing citrus flavor!
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 Peels, Kumquat Syrup, and Kumquat-Ade
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.
Directions for the Kumquat-Ade (1 part juice, 1 part sugar, 3 parts water)
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.
- 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
Remove any segments of fruit and dangling strings from the peels. Try to keep the peels in relatively large pieces.
- 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.
- 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.
- Prepare drying trays by lining two cookie sheets with parchment paper, then sprinkling with sugar.
- 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.
- 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.
- Strain the syrup into jars or containers. Refrigerate or freeze.
Use the syrup for mixed drinks, cake glaze, or as a topping in place of maple syrup or honey.
- Alamo City Breakfast Tacos by The Weekend Gourmet
- Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
- Mickey Mouse Waffles by Wallflour Girl
- New York Style Bagels by The Girl In The Little Red Kitchen
- Peanut Butter and Fluff French Toast by Momma’s Meals
- Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
- Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog
Appetizers and Snacks
- Baked Buffalo Chicken Wings by Peanut Butter and Peppers
- Cuban Sandwich Crostini by Casa de Crews
- Cuban Sandwich Dip by Family Foodie
- South Jersey Boardwalk Popcorn by Take A Bite Out of Boca
- Chicken and Dumplings by Food Lust People Love
- Crockpot Cincinnati Chili by Palatable Pastime
- Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
- Honey Cola Baked Ham by Magnolia Days
- Hot Brown Ham Sliders by A Kitchen Hoor’s Adventures
- Joe’s Special by Nosh My Way
- Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
- New England Beans and Cod by Cooking Chat
- Oven Toasted Ravioli by Curious Cuisiniere
- Philadelphia Tomato Pie by The Redhead Baker
- Pierogies by Hezzi D’s Books and Cooks
- Portobello “Philly Cheese Steak” by PancakeWarriors
- Pozole Rojo by Simply Healthy Family
- Revved-up Poutine by Jane’s Adventures in Dinner
- Rice with Pork and Pineapple by Basic N Delicious
- San Francisco Cioppino by Eat, Drink and be Tracy
- Seattle-Style Dungeness Crab Roll by Bobbi’s Kozy Kitchen
- Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
- The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
- Upper Peninsula Pasties by Recipes Food and Cooking
- Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
- Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe
- 1905 Salad by Supper for a Steal
- Chicken Rice Pilaf by Crazy Foodie Stunts
- Classic Italian Risotto in Bianco by La Bella Vita Cucina
- Greek Salad with Potato Salad by Ruffles & Truffles
- Korean Steamed Eggs by Hip Foodie Mom
- Smoke House Cheesy Garlic Bread by Peaceful Cooking
- Apple Crisp by Serena Bakes Simply From Scratch
- Buckeye Cupcakes by Desserts Required
- Carob Bumpy Cake by Pies and Plots
- Chocolate Earthquake Cake by That Skinny Chick Can Bake
- Chocolate Pocky Cake by NinjaBaker
- Grandma Sweeney’s Chocolate Cream Pie by Lifestyle Food Artistry
- Lemon Buttermilk Bundt Cake by Alida’s Kitchen
- Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
- Mile High Strawberry Pie by Cindy’s Recipes and Writings
- Pear Parkin by Happy Baking Days
- Vegan Timbits by Killer Bunnies, Inc
- Vernors Cake by Country Girl in the Village
Join 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.