Kumquat: A Burst of Sweet Citrus Flavour!
Text & Photos by Chef Majida Makhamreh Nasrawi
Kumquats are bountiful in my garden this time of year. Next to popping them into my mouth right off the tree, this ultra-simple kumquat marmalade is the next best way to enjoy them.
½ kilo kumquat, sliced and deseeded
Juice of one lemon
1 ¾ cups sugar
2 ¼ cups water
1. Combine all four ingredients and bring to a boil, stirring occasionally. Keep to a medium boil for 15 minutes
2. Lower heat for another 20-30 minutes. The marmalade will still be liquidy at the end of the cooking time, but it will thicken as it cools. About 30 to 35 minutes of cooking time will give you a thickened marmalade and at 40 minutes it will set.
3. Transfer to jars, cool and keep refrigerated
This recipe is only mildly sweet. If you prefer a sweeter marmalade, add more sugar according to taste (2-2 1⁄2 cups). The mixture will thicken faster with more sugar.
Cranberry Kumquat Oat Bars
1 cup oats
1 cup flour
½ cup brown sugar
¼ tsp cinnamon powder
¼ tsp sodium bicarbonate
¼ tsp salt
½ cup walnuts
1 stick (100 g) butter
½ cup cranberry jam
½ cup kumquat jam
1. Crush the walnuts using a food processor
2. Mix all the ingredients except the jam
3. Put ¾ of the mixture in a pan, press well, then spread the jam
4. Sprinkle the rest of the mixture on the top and give it a little press
5. Place in 180° C oven for half an hour
6. Set aside to cool, then cut into bars
A powerful punch of nutrients
Not only do kumquats taste delicious, but they’re also associated with a wide range of health benefits. They boost immunity, are rich in fibre, antioxidants, vitamins and minerals, support digestive health, aid in weight loss and lower cancer risk