A bag of exquisite cumquats lasted and lasted, being turned into everything that I could think of. They were a joy. Sometimes we pick our own from trees on public land around the city (but more and more these are disappearing). Sometimes friends ply us with their harvest when they have no idea what to do with them. I feel compelled to make as many things as I can with them just to prove that there is more to cumquats than Cumquat Jam. I make teas with them, dehydrate some, place them in the pan as vegetables bake or cook a la grecque. They are used in place of lemons, squeezing a dozen into a soup or sambar or dal. I love these little bright orange balls.
We have more Cumquat recipes, so browse our collection. Or you might like to browse Olive Oil recipes and look through our recipes for preserves. Our favourite is Cumquats in Gin. Find inspiration in our gorgeous Early Spring recipes.
Cumquat Olive Oil
The very very last cumquats were sliced and thrown into a bottle and topped with the very best extra virgin olive oil, to be used on salads. It makes an exquisite oil. It won’t keep long, so store it in the fridge and use within a couple of weeks.
You can also make Cumquat Butter. Chop cumquats finely, removing the seeds, and work into some softened butter with some chopped herbs – rosemary, parsley, thyme are all good. Depending on your use, you can add a little sage or basil. Great melted over hot steamed or baked vegetables.
browse recipes from the Cumquats/Kumquats series
- Cumquats and Gin
- Divine Cumquat Marmalade
- Pickled Cumquats
- Cumquats and Peashoot Salad
- Steamed Thai Eggplants and Zucchini with Chilli Paste and Cumquats
- Easy Pickled Cumquats