INGREDIENTS

INSTRUCTIONS

"Kin ku" meaning golden orange became "kumquat" after Robert Fortune, a
collector of plants for the London Horticultural Society, Anglicized the
Chinese when he brought back kumquat clippings from China to England in
1846.
Look also for hybrids: lime quats, lemon quats, orange quats, and
calamondin (kumquats crossed with mandarin oranges).
Buy kumquats that are bright orange. The peel should be consistent in
color, the texture should be quite firm (think lemon firmness) and they
should appear glossy.
Storage: Kumquats are more perishable than other citrus because of their
thin skins. They should keep for about five days at room temperature or
about three weeks in the fridge.
Cooking with kumquats: If you are putting kumquats, uncooked, into fruit or
green salads, wash them (and your hands) and roll them gently between your
fingers before adding. This releases some of the kumquat's essential oils
and thus releases some of the wonderful somewhat acidic flavor into the
menu item. Kumquats can be added to stuffings, rice and couscous, and cake,
cookie and muffin batter.
Or they can be used as a flavoring agent for sweet-and-sour sauces. The
mighty kumquat can be candied, made into jam or marmalade, poached in syrup
or preserved in liqueur.
Try slicing kumquats (that'll improve your manual dexterity) and adding
them to poultry, game, lamb or seafood dishes. Not only will you be adding
flavor and color, you'll be adding vitamin C and potassium.
SOURCE: Nancy Berkoff is a registered dietitian and chef from the Orange
County area.
Recipe by: Nancy Berkoff 03/31/99(Wed)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 01,
1999, converted by MM_Buster v2.0l.

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