Kumquats: What they are, how to use them

Associated Press

There’s really no way around it. Kumquats are an odd little fruit.

Visually, they resemble diminutive oranges. But they technically aren’t citrus. And unlike oranges, it is the thin skin that is sweet, while the flesh is sour.

You probably won’t find bushels of them at the grocer, but most stores will have a few pints (they usually are sold in the same containers as cherry tomatoes) tucked away among the “strange” produce offerings.

And they are worth looking for. Here’s why:

In a tiny (about the size of a large olive), bright orange package, kumquats pack a puckeringly intense sweet-tart flavor that complements both sweet and savory dishes. They also make a mean cocktail.

Kumquats, which originated in China, are eaten whole as in, skin and all. The seeds can be chomped, too. But that’s a matter of taste.

I prefer to slice the kumquats in half and use the tip of the knife to pop out the seeds (it’s easy).

The halves are amazing drizzled with or dunked in a bit of honey.