Sugared Kumquats – it’s that time of year!

It’s that time of year when edible gardening benefits of loved citrus trees are at the height of their enjoyment. For Southern California gardens, that means Meyer Lemons, Blood Oranges, Kishu Mandarins, Cara Cara Oranges, and Kumquats should be plentiful.

It’s been awhile since last updating on TC. The longer the length of time that I step away from the journal, the more difficult it is to return (at least that’s been my experience). So holidays, a new year, a couple of surgeries with complications, a healthful detox, some lost and some gained pounds, and a wrongly issued traffic infraction later…here I am! Although I never went away, I’m glad to be back.

For so many reasons it will be a challenging year. I’m boldly embarking on a new career path and taking classes. Hopefully by this time next year I’ll be wrapping it up with a whole new slew of life and career goals. It’s a bit terrifying though. Studying and being back in school is a discipline and I’ve been enjoying my freedom since earning that undergraduate degree! That means I need to be even more organized in my life to maintain and do even better than what I was doing before with the added back-to-school priority.

Edible Gardening – Fresh Kumquats

All those listed citrus trees mentioned in the opening paragraph are a sampling of some of our beautiful fruit trees (also have a Eureka lemon and Bearss lime youngling trees). After some major tree moves and environmental challenges, our citrus did not produce as well as the previous year. Meyer lemons were plentiful from our mature tree. The Kishu, Blood Orange and Cara Cara have beautifully recovered from the shock of transplant but offered us no juicy fruits, just teaser, fragrant blossoms that did not result in fruit. Both kumquat trees…had better years.

Sugared Kumquats – it’s that time of year!

I’m nurturing two different varieties of kumquats so that I have my own stash any time of the year. The great thing about these tart little gems is that you can slice them up and freeze them to use throughout the year when kumquats are not in season (plus they can be overly priced in markets!). They’re fantastic paired with dark chocolate and adding them to cakes, muffins, cupcakes, cookies, parfaits…

I’ve used these sugared kumquats on a couple of desserts in the past and felt this versatile garnish or addition to some dishes was in need of its own post. Enjoy!

• Mini Cheesecakes with Chocolate Ganache & Sugared Kumquats
• Dark Chocolate Mousse with Sugared Kumquats in Syrup

• Double Chocolate Ricotta Muffins with Kumquats & Walnuts
• Tangy & Sweet Kumquat-Chocolate-Chunk & Walnut Oatmeal Cookies
• Kumquat & Chocolate Chunk Muffins with Cardamom, Coconut & Honeyed Oats
• Torta Caprese GF (a flourless chocolate cake) – kumquats used as garnish
• Kumquats – Symbols of good luck and prosperity

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Sugared Kumquats

Makes about 8 ounces

Sugared kumquats are fantastic paired with dark chocolate and adding them to cakes, muffins, cupcakes, cookies, parfaits…versatile, quick and easy to do!

Ingredients

• 30-35 fresh kumquats, sliced in half or thirds – crosswise
• 1/2 cup sugar

Method

1. Gently fold sugar with kumquats in a small saucepan and let stand at least 10 minutes.
2. With a wooden spoon, stir slowly over low heat until sugar dissolves. Transfer to a smaller bowl and cover to chill 2 hours, or preferably overnight before using.
3. Store in an airtight container in the refrigerator. © Images & content: Cristina A-Moore for TeenieCakes.com.

Cristina A-Moore | Teenie Cakes