The Broiler: For this method - place your sliced kumquat pieces on some aluminum foil that has been sprayed with non-stick spray sprinkle sugar over the top of them, then place under the broiler, set on high, until the sugar melts and forms a glaze on the top.
This method works well, and requires no special equipment - however, the butter does add calories. Once they browned I removed them to a platter and let them sit - as they sat the glaze turned into a caramelized coating. I put some butter into a small frying pan on medium-high heat and once it was sizzling I threw in my kumquat slices and cooked them, allowing them to brown slightly, then added sugar over the top and again gave them a stir, then allowed them to "cook" in the butter-sugar glaze. The Sauté pan: This was actually my first method.There are actually three (3) ways to do this, probably more, but these are the ones I came up with. And if you have ever bitten into an orange seed, you know they can be rather bitter, so it's best for you to remove the seeds - then on to the caramelization of the fruit. The Caramelization ProcessĪs you can see, the seeds are quite large compared to the fruit. So I thinly sliced them, removed the seeds and then went on to. Well, said I to myself, how about we caramelize some of those kumquats and put them into a salad? Took it from being highly acidic to mild, and well, roasty. This memory, along with my recipe for Roasted Asparagus with Kumquat got my mind thinking about how the roasting of the kumquat changed the flavor. While the entire fruit is edible, the seeds can be somewhat bitter, so I do recommend that you remove them for this dish, however, I do remember the days when Trevor used to just go out to our kumquat tree, pull the fruit off, and pop it into his mouth, like candy.
Kumquats are small, orange, citrus, fruit about the size of an olive. Just use some of the optional ingredients.īut for now, let's start with. The good news is, even if you can't find the kumquats, this is a really really nice salad. A bottle of Blood-Orange Infused Extra Virgin Olive Oil is how this recipe started.īut, since that is not even in the title, let's go with Kumquats. Caramelized kumquats, peppery arugula, and sweet pecans are tossed together in a blood-orange infused salad dressing to create this tasty, yet simple, salad The making of Caramelized Kumquat and Arugula Salad