Fresh kumquats from the Kapaa farmers market.

Kauai is fortunate to have an open farmers market 365 days a year. There are a lot of exotic fruit stalls at the farmers market in Kapaa. One fall day, I bought a huge bag of bright orange, golf-ball sized kumquats and made this recipe. Their sour tang is softened, and replaced by a bright, sweet orange flavor. You can use them in salads, on roasted pork, grilled chicken, in oatmeal, over creamy goat cheese, cheesecake, chocolate ice cream or enjoy them on their own.

Candied Kumquats

4 cups of roughly chopped kumquats, roughly 1 pound
1 cup of water
2 cups of sugar

This recipe for candied kumquats will fill a 1-quart mason jar.

With a pairing knife, cut kumquats lengthwise. Discard any seeds that are easy to get to. They’re edible so don’t worry if you don’t get them all. Leave small kumquats whole.

Heat water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and simmer for 10 minutes.

Drain kumquats through a sieve set over a small pot. Simmer syrup for 5 minutes to reduce. Add the kumquats and syrup to a jar and refrigerate. Can be stored for up to two months.