Posted 05 May 2012 - 05:18 PM
These little citrus fruits pack quite the punch and they are frankly too much for some people. The boldness of the kumquat is best utilized in giving a zing to certain dishes. I tend to use them to the same extent as lemon or lime juice and often drizzle the juice on seafood.
They are also add a good zing to asian dishes such as orange or general Tso chicken. When making some of the more conventional Chinese sauces, the recipe sometimes calls for an orate peel and I simply throw in a kumquat or two (ground up of course). This gives the item a slightly more tart flavor.
Marmalade is also really good with these. I basically substitute them in any recipe that calls for orange peel because I think they taste pretty similar, but kumquats are a little more flavorful.