This post may contain affiliate links. Read our disclosure policy here.
I always get giddy when I see ripe kumquats at the farmers market. They’re one of my absolute favorite fruits to snack on and work into my recipes. And this ultra simple recipe for Whole30 Roasted Kumquats will become your go to for a special mix in for salads, garnishes, and much more.
Kumquats: A truly unique citrus
Kumquats are special. I always look forward to their appearance at the farmers market, and I soak up as many of them as I can. Why, you ask? Because they start off intensely sweet and end intensely sour.
Unlike most other citrus, you eat the entire kumquat fruit: rind, pith, flesh, and all. The rind and pith are sweet, where the juice brings the sour, acidic punch. Deliciously balanced all on its own, and a wonderful, seasonal, ingredient.
Farmers Market Ingredients and Substitutions
Kumquats
Look for kumquats that are plump, firm, and uniformly yellow orange. They should also have a pleasant, floral, and vaguely orange scent. Leave any kumquats behind that are brown, shriveled, or soft; these are signs that the fruits are spoiled. Additionally, avoid any kumquats that are green around the stem ends, as these are not ripe enough yet.
Another citrus that has a sweet pith, rather than a bitter pith, is the Buddha’s hand citron. This funky looking fruit can also be roasted in a similar manner.
Tips and Tricks
I won’t lie to you: the most annoying part of this recipe is removing all the seeds from the kumquats. The process can be a bit tedious, but I have a trick to speed it up for you. After cutting the ends of each kumquat off, use a chopstick to push the seeds out. This goes a lot faster than trying to dig the seeds out with your fingers. Trust me, I’ve done it both ways.
Serving Suggestions
Whole30 Roasted Kumquats are a tasty addition to lots of different dishes. My favorite? I love tossing them into my winter salads. These kumquats provide a sweet citrus flavor that really celebrates the winter months. They’re the perfect counterpoint to umami rich roasts or creamy salad dressings.
Try using these roasted kumquats in place of the cranberries in my stuffed delicata squash or in this winter wild rice salad. They’ll serve the same sweet/sour/chewy function, but with a slightly more floral flavor.
Or you can just snack on them. That works too.
What about the leftovers?
Store your leftover roasted kumquats in an airtight container in the refrigerator for up to 5 days. That being said, I love these kumquats so much that they rarely make it past the half-hour mark.
I have not tried freezing and vacuum sealing them. If you do, please let me know how it turns out!
Whole30 Roasted Kumquats
This ultra simple recipe for Whole30 Roasted Kumquats will become your go to for a special mix in for salads, garnishes, and much more.
Ingredients
- 1 pt whole kumquats
- 1 tbsp avocado oil
- Salt, to taste
Instructions
- Preheat oven to 400°F.
- While oven is preheating, prepare the kumquats by slicing both ends. Then, remove seeds from the kumquats by using a chopstick to push out the seeds.
- Toss all de-seeded kumquat pieces with the avocado oil and salt, then spread on a sheet pan in a single layer.
- Roast kumquats for 18-20 minutes or until fruits just start to brown on the edges.
