10 Amazing Kumquat Dishes to Make This Cold Season
Kumquats bring bright citrus sunshine to dreary winter days with their unique sweet-tart flavor. These tiny golden fruits pack incredible taste and versatility into every bite.
From refreshing salads to cozy desserts, these kumquat recipes will transform your cold-weather cooking with vibrant flavors and creative combinations.
01. Colorful Winter Quinoa Salad
Fresh kumquats brighten this protein-packed quinoa salad with cilantro, pears, and crisp vegetables. This nutritious bowl comes together quickly for a satisfying winter meal.
Ingredients: 1 cup quinoa, 2 cups vegetable broth, 1 cup kumquats (sliced), 2 ripe pears (diced), 1 cucumber (chopped), 2 cups fresh watercress, ½ cup fresh cilantro, 3 tablespoons olive oil, 2 tablespoons lemon juice, salt and pepper to taste.
How To Make Colorful Winter Quinoa Salad
1. Rinse quinoa thoroughly under cold water until water runs clear. Bring vegetable broth to a boil in a medium saucepan, add quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
2. While quinoa cooks, slice kumquats into thin rounds, removing any seeds you find. Dice pears into bite-sized pieces and chop cucumber into similar-sized chunks for consistent texture throughout the salad.
3. Whisk olive oil with lemon juice, salt, and pepper in a large bowl. Add cooled quinoa, kumquats, pears, cucumber, watercress, and cilantro, tossing gently until everything is well coated with the bright dressing.
02. Bright Citrus Orange Marmalade
This vibrant marmalade combines kumquats with oranges and lemons for intense citrus flavor. The perfect spread for toast or biscuits on chilly mornings.
Ingredients: 2 pounds kumquats (quartered), 2 large oranges (peeled and chopped), 1 lemon (juiced), 4 cups granulated sugar, 3 cups water, 1 packet liquid pectin.
How To Make Bright Citrus Orange Marmalade
1. Quarter kumquats and remove seeds, then chop oranges into small pieces, discarding any seeds. Combine kumquats, oranges, lemon juice, and water in a large heavy-bottomed pot, bringing mixture to a rolling boil over high heat.
2. Reduce heat to medium and simmer for 20 minutes, stirring occasionally, until fruit softens and mixture begins to thicken slightly. The natural pectin in the kumquat peels will help create the perfect gel consistency.
3. Add sugar gradually while stirring constantly until completely dissolved. Bring back to a hard boil for 2 minutes, then stir in liquid pectin and boil for exactly 1 minute more.
4. Remove from heat and skim off any foam with a metal spoon. Ladle hot marmalade into sterilized jars, leaving ¼-inch headspace, then process in boiling water bath for 10 minutes for proper preservation.
03. Sweet Cinnamon Kumquats
Simple boiled kumquats with sugar and warming cinnamon create an elegant side dish. This sweet preparation showcases the fruit’s natural beauty and unique flavor perfectly.
Ingredients: 2 pounds fresh kumquats, 1 cup granulated sugar, 2 cinnamon sticks, 2 cups water, 1 tablespoon lemon juice, pinch of salt.
How To Make Sweet Cinnamon Kumquats
1. Wash kumquats thoroughly and make small slits in each one with a sharp knife to prevent bursting during cooking. This also allows the sweet syrup to penetrate the fruit for maximum flavor absorption.
2. Combine water, sugar, cinnamon sticks, lemon juice, and salt in a large saucepan. Bring to a boil over medium-high heat, stirring until sugar completely dissolves and creates a clear, fragrant syrup.
3. Add kumquats to the boiling syrup and reduce heat to medium-low. Simmer gently for 15-20 minutes until kumquats are tender and translucent, turning them occasionally for even cooking.
4. Remove cinnamon sticks and let kumquats cool in the syrup for at least 30 minutes before serving. The longer they sit, the more flavor they absorb from the sweet cinnamon-infused liquid.
04. Easy No-Bake Kumquat Pie
This refreshing pie requires no baking and uses just five simple ingredients. Creamy, tangy, and perfect for when you want dessert without turning on the oven.
Ingredients: 1 can sweetened condensed milk, 8 oz frozen whipped topping (thawed), ¼ cup fresh lemon juice, 1 cup kumquat puree, 1 prepared graham cracker crust, extra kumquat slices for garnish.
How To Make Easy No-Bake Kumquat Pie
1. Make kumquat puree by processing 2 cups fresh kumquats in a food processor until smooth, then strain through fine mesh to remove any remaining seeds or large pieces of peel for the silkiest texture possible.
2. Whisk sweetened condensed milk with lemon juice in a large bowl until mixture begins to thicken slightly. The acid from the lemon juice will help set the filling naturally without any additional gelatin needed.
3. Fold in kumquat puree until completely combined, then gently fold in thawed whipped topping using a rubber spatula. Be careful not to overmix, which could deflate the light, airy texture.
4. Spoon filling into graham cracker crust and smooth top with an offset spatula. Refrigerate for at least 4 hours or overnight until completely set, then garnish with thin kumquat slices before serving.
5. For best results, dip your knife in warm water and wipe clean between each slice to ensure neat, professional-looking pieces that showcase the beautiful pale orange filling.
05. Tender Poached Tuna with Kumquats
Delicate tuna steaks poached in citrus broth and topped with fresh kumquats and cilantro. This elegant dish works beautifully served over fluffy couscous or rice.
Ingredients: 4 tuna steaks, 2 cups water, ¼ cup lemon juice, ¼ teaspoon cayenne pepper, 1 cup kumquats (sliced), ½ cup fresh cilantro (chopped), 2 tablespoons olive oil, salt and pepper to taste.
How To Make Tender Poached Tuna with Kumquats
1. Combine water, lemon juice, cayenne pepper, and a pinch of salt in a large skillet. Bring to a gentle simmer over medium heat, creating an aromatic poaching liquid that will infuse the tuna with subtle citrus flavor.
2. Season tuna steaks with salt and pepper, then carefully lower into the simmering liquid. Poach for 3-4 minutes per side for medium-rare, or longer if you prefer more well-done fish.
3. While tuna cooks, slice kumquats into thin rounds and remove any seeds. Toss sliced kumquats with chopped cilantro and olive oil in a small bowl to create a fresh, vibrant topping.
4. Remove tuna from poaching liquid and transfer to serving plates. Top each steak generously with the kumquat-cilantro mixture and drizzle with a little of the warm poaching liquid for extra moisture and flavor.
06. Classic Homemade Kumquat Marmalade
This traditional marmalade recipe is perfect for preserving kumquats at their peak. Keep jars on hand for spreading on toast, scones, or stirring into yogurt.
Ingredients: 3 pounds fresh kumquats, 6 cups granulated sugar, 4 cups water, 2 tablespoons lemon juice, 1 package powdered pectin.
How To Make Classic Homemade Kumquat Marmalade
1. Wash kumquats thoroughly and slice each one into thin rounds rather than quarters for a smoother final texture. Remove all seeds carefully as you slice, since they can add unwanted bitterness to your finished marmalade.
2. Place sliced kumquats in a large, heavy-bottomed pot with water and bring to a boil over high heat. Reduce heat to medium and simmer for 25 minutes until fruit is very soft and skins are translucent.
3. Stir in lemon juice and powdered pectin, mixing thoroughly to prevent lumps. Gradually add sugar while stirring constantly, then return mixture to a rolling boil that cannot be stirred down.
4. Boil hard for exactly 2 minutes, stirring constantly to prevent sticking or burning. Remove from heat and skim foam from surface with a metal spoon for the clearest, most attractive finished marmalade.
5. Test for proper set by dropping a small amount on a chilled plate – it should wrinkle when pushed with your finger. Ladle into sterilized jars and process according to safe canning guidelines.
07. Healthy Bulgur Vegetable Stir-Fry
Nutritious bulgur wheat topped with colorful stir-fried vegetables and bright kumquats. This satisfying vegetarian dish combines great texture with bold, fresh flavors throughout.
Ingredients: 1 cup bulgur wheat, 2 cups vegetable broth, 2 cups broccoli florets, 1 green bell pepper (sliced), 1 cup kumquats (halved), 8 oz firm tofu (cubed), 3 cloves garlic (minced), 1 onion (sliced), 3 tablespoons vegetable oil, 2 tablespoons soy sauce.
How To Make Healthy Bulgur Vegetable Stir-Fry
1. Bring vegetable broth to a boil in a medium saucepan, add bulgur wheat, cover and reduce heat to low. Simmer for 15 minutes until liquid is absorbed and bulgur is tender and fluffy.
2. Heat oil in a large wok or skillet over high heat until shimmering. Add cubed tofu and stir-fry for 3-4 minutes until golden brown on all sides, then remove to a plate and set aside.
3. Add onion and garlic to the same pan, stir-frying for 2 minutes until fragrant. Add broccoli and bell pepper, cooking for 3-4 minutes until vegetables are crisp-tender and bright green.
4. Return tofu to pan along with halved kumquats and soy sauce. Stir-fry for 2 more minutes until kumquats are just heated through and everything is well combined.
5. Serve the colorful vegetable mixture over fluffy bulgur wheat, making sure each portion gets a good mix of all the vibrant ingredients and their delicious flavors.
08. Fresh Grilled Swordfish and Kumquat Salad
Perfectly grilled swordfish tops a fresh salad of spinach, tomatoes, and kumquats with tropical mango. Light balsamic dressing brings all the flavors together beautifully.
Ingredients: 4 swordfish steaks, 6 cups fresh spinach, 2 cups cherry tomatoes (halved), 1 cup kumquats (sliced), 1 ripe mango (diced), ¼ cup olive oil, 3 tablespoons balsamic vinegar, 2 tablespoons honey, salt and pepper to taste.
How To Make Fresh Grilled Swordfish and Kumquat Salad
1. Preheat grill to medium-high heat and oil grates well to prevent sticking. Season swordfish steaks generously with salt and pepper on both sides, letting them come to room temperature for even cooking.
2. Grill swordfish for 4-5 minutes per side until fish flakes easily with a fork and has beautiful grill marks. Internal temperature should reach 145°F for food safety and optimal texture.
3. While fish grills, whisk olive oil with balsamic vinegar and honey in a small bowl until emulsified. Season dressing with salt and pepper to taste, adjusting sweetness as needed.
4. Arrange spinach on serving plates and top with cherry tomatoes, sliced kumquats, and diced mango. Drizzle with balsamic dressing and toss gently to coat all ingredients evenly.
5. Slice grilled swordfish and arrange over each salad, then drizzle with any remaining dressing. The warm fish will slightly wilt the spinach, creating a perfect temperature contrast.
09. Creamy Kumquat Ice Cream
This unique homemade ice cream showcases kumquats’ bright, distinctive flavor in a creamy frozen dessert. Five simple ingredients create something truly special and refreshing.
Ingredients: 2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, 6 large egg yolks, 1 cup kumquat puree, 1 teaspoon vanilla extract.
How To Make Creamy Kumquat Ice Cream
1. Make kumquat puree by processing 2 cups fresh kumquats until smooth, then strain through fine mesh to remove seeds and large pieces of peel. You want silky smooth puree for the best texture.
2. Heat cream and milk in a heavy saucepan over medium heat until small bubbles form around edges. Don’t let it boil, as this can cause the mixture to curdle when combined with eggs.
3. Whisk egg yolks with sugar in a large bowl until pale and thick. Slowly pour hot cream mixture into yolks while whisking constantly to prevent scrambling the eggs and creating lumps.
4. Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reaches 170°F on an instant-read thermometer.
5. Strain custard through fine mesh into a clean bowl, then stir in kumquat puree and vanilla. Chill completely before churning in your ice cream maker according to manufacturer’s instructions.
6. Transfer finished ice cream to an airtight container and freeze for at least 2 hours before serving. The bright citrus flavor really shines through in this creamy, dreamy frozen treat.
10. Nutritious Quinoa with Kumquats and Leeks
Hearty quinoa combined with sweet kumquats and tender leeks makes a versatile dish. Serve it as a satisfying vegetarian main course or flavorful side dish.
Ingredients: 1½ cups quinoa, 3 cups vegetable broth, 2 large leeks (white and light green parts sliced), 1½ cups kumquats (quartered), 3 tablespoons olive oil, 2 cloves garlic (minced), ½ cup toasted pine nuts, ¼ cup fresh parsley (chopped), salt and pepper to taste.
How To Make Nutritious Quinoa with Kumquats and Leeks
1. Rinse quinoa thoroughly under cold water until water runs clear, removing the natural coating that can taste bitter. Bring vegetable broth to a boil, add quinoa, reduce heat to low, cover and simmer for 15 minutes.
2. Clean leeks carefully by slicing lengthwise and rinsing between layers to remove all sand and grit. Slice white and light green parts into thin half-moons, discarding tough dark green tops.
3. Heat olive oil in a large skillet over medium heat. Add sliced leeks and cook for 8-10 minutes, stirring occasionally, until they’re soft and lightly caramelized with golden edges.
4. Add minced garlic and quartered kumquats to the pan with leeks. Cook for 3-4 minutes until garlic is fragrant and kumquats are just heated through but still hold their shape.
5. Fluff cooked quinoa with a fork and add to the skillet along with toasted pine nuts and fresh parsley. Toss everything together gently and season with salt and pepper to taste.
6. Let the dish rest for 5 minutes before serving to allow all the flavors to meld together. This works beautifully alongside grilled fish or roasted chicken for a complete meal.
Final Thoughts
These kumquat recipes prove that winter cooking doesn’t have to be boring or bland. Each dish celebrates this unique citrus fruit’s ability to brighten any meal.
From sweet preserves to savory salads, kumquats add sunshine to cold days. Try these recipes and discover your new favorite way to enjoy winter’s most cheerful fruit.
