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Kumquat Refrigerator Pie
1 baked pie crust, 9 "
1 (8 oz.) Cool Whip whipped topping
2/3 cup pureed Kumquats
1 can condensed milk
1/2 cup lemon juice
Beat condensed milk and whipped topping. Add lemon juice
and beat until thickened. Add pureed kumquats, pour in pie shell
and chill in refrigerator for several hours.
Whole Preserved Kumquats
syrup, for 4 quarts fruit
3 cups water
3 cups sugar
Prepare Kumquats: with a sharp knife cut slits (1/2 inch
deep) at right angles on the blossom end. Cook slowly in
water about 10 minutes or until tender. Drain and add to
prepared syrup.
Boil syrup for 10 minutes in a separate container, add drained
kumquats, simmer for 20 minutes (covered) and allow to cool
(covered). Kumquats should be translucent.
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Kumquat
Recipes |
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To view more kumquat
recipes, click here!
Are you willing to share your
favorite recipe using kumquats?
If so, submit it to:
kumquatgrowers@embarqmail.com
(Be sure to include your name, city and state
so we can include it with your recipe.)
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Tropical Kumquat Cake
3 eggs
2 cups sugar
1 cup oil
1 tsp. cinnamon
1-1/2 cups chopped Kumquats
1 cup chopped nuts
1 20 oz can crushed pineapple (well drained)
3 cups flour
2 tsp baking soda
1 tsp salt
In a bowl, beat eggs, sugar and oil. Fold in
dry ingredients and mix well.
Add chopped Kumquats, nuts and pineapple. Pour into
greased and floured tube pan. Bake 1 hr and 15 minutes in a
350 degree oven. Cool, remove from pan.
Kumquat Puree Preparation
Wash fruit, cut in half and remove seeds. Place
in blender or food chopper (A blender makes a
finer puree). Do not cook. Use puree in recipes
as called for or freeze in zip-lock bags or
other freezer containers. Frozen kumquat puree can be
stored for six months or more. When you
use frozen puree .. defrost and drain the excess
liquid before using.
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