Do you eat kumquats??

I love this fruit..tangy and sweet at the same time.

Do you eat kumquats??
I didn't eat kumquats but because you love them I give some recipes:





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 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.
Reply:no. I never heard of them.
Reply:no
Reply:where i came from, kumquats are very sour - riped or unriped. we usually used the juice in place of vinegar.
Reply:Yes, the peel is sweeter than the inside.
Reply:it takes a little getting use to, but they are pretty good
Reply:no
Reply:I love them too but sometimes they're hard to get.
Reply:No, but someday I will.
Reply:No.
Reply:no never heard of them before
Reply:Kumquats In Brown Sugar %26amp; Vanilla Bean Syru Directions


By cooking kumquats down with sugar and vanilla, the


bitterness is removed from the rind and they become a


tantalizing garnish or topping for sweet or savory


dishes.





Place the kumquats in a large saucepan and add water


to cover. Bring to a full boil and, when foam begins


to form on the surface, reduce the heat to medium.


Continue to cook for 10 min more. Drain the kumquats


and set aside.





In the same saucepan over a high heat, bring the water


to a gentle boil. Add the sugars, reduce the heat to


medium, and stir constantly until the sugars have


dissolved, about 3 min. Add the kumquats and vanilla


bean and bring to a full boil. Reduce the heat to low


and cook uncovered, stirring occasionally until the


kumquats are transparent and soft, about 1 hour. Many


of the kumquats will have burst and their skins will


appear transparent.





Spoon the kumquats and syrup into a clean jar, let


cool, cover, and refrigerate. They will keep,


refrigerated, for up to 2 weeks.





"Citrus" by Ethel and Georgeanne Brennan ISBN


0-8118-0602-2 pg 60








Serves: 3
Reply:I even eat loquats.
Reply:no i don't but i no people who does
Reply:i love them.... the round ones are sweet oval are tangy-tart