I first had them candied for Chinese New Year last year but didn't know what they were (because, hey, when it's been candied, how bad could it be?). This year I found out. They are so citrus-y.
And when fresh, uncandied, they are extremely sour. At least the inside pulp is--the exact opposite of an orange. Because the outer skin is sweet. DD ate the pulp; I ate the skin.
DS ate strawberries.
I'm going to see if I can find how to candy them myself. Who wants to wait til next year?
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From Chowhound.com:
Hi slowfoodgrrl. I've not seen candied kumquats around town, but have made them before for use in a cake. They're easy to do. The recipe I have calls for 5 cups of sugar and 2 pounds of kumquats and has both sliced and whole kumquats.
Cut three quarters of the kumquats into 4 slices each. Combine 5 cups sugar with 3 cups water in a large saucepan; bring to a boil. When the sugar has dissolved, add the sliced kumquats, return to a boil and allow to simmer for 8 to 10 minutes or until kumquats appear translucent. Remove from heat and allow the fruit to cool in the syrup for 30 minutes. Remove kumquats with a slotted spoon. Add the whole kumquats to the syrup, bring to a boil, and simmer for about 1/2 hour or until kumquats begin to collapse. Allow to cool in syrup for 30 minutes. Strain and reserve syrup.
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