kumquats (or Chinese oranges) may look like tiny elongated oranges, but they taste like no citrus you’ve met before. Their paper-thin skin is sweet, and their insides are bursting with tart juice. Eat them whole, skin and all, for a gustatory firework – or cook into sour-sweet sauces and desserts
How to prepare
All parts of a kumquat are edible, but remove the seeds if you find them too bitter. Create a sharp, citrussy sauce to pair with richly flavoured meats such as lamb or duck, or toss halved kumquats straight into a spiced tagine. For dessert, top vanilla ice cream or pancakes with a kumquat compote (try saying that three times fast!): simmer the fruits with sugar, fresh ginger, a cinnamon stick and a dash of sweet liqueur for 30 mins.