In the heart of winter, Atlanta supermarket produce aisles are stocked with the best of Florida's citrus - grapefruits, oranges and tangerines, but you have to look carefully for the fruit that you can eat peel and all - the kumquat. The golden yellow gems are sold in cartons, by Frieda's Specialty Produce and other brands, sometimes in the refrigerator case.
The tart and sweet kumquats may be eaten thinly sliced and raw, but shine when combined with sugar as in this marmalade-like recipe for Candied Kumquats. The syrup-coated fruits can top baked goods or breakfast toast. Try spreading some farmer's cheese or ricotta on whole wheat bread and finishing with a few candied kumquats.
Candied kumquats
11 ounces kumquats
1 cup water
1 cup sugar
1. Wash kumquats. Slice each fruit in half and flick out seed.
2. In a medium saucepan over medium heat, add water and sugar and stir until dissolved. Add kumquats and cook until the fruit is soft, about 30 minutes, stirring frequently.
3. Let cool. ttore in a tightly sealed glass jar in refrigerator.
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