While kumquats are plentiful, consider freezing some puree for future pies. Just be sure to remove the seeds before you plop the fruit into the food processor or blender. You need 2/3 cup per pie.

A kumquat isn’t much bigger than a grape, yet this bite-sized fruit fills your mouth with a big burst of sweet-tart citrus flavor. In Chinese, kumquat means “golden orange.” They were ...

Blitz in a blender. Now make the kumquat purée. Put the whole kumquats (keeping two back for decoration) in a pan with the sugar and 50ml of water and cook slowly until they are soft. Drain ...

After that, I threw the kumquats, peel and all, into my trusty food processor and it made short work of turning the fruit into a tasty puree. Special thanks to Pam and Bob McVety for sharing their ...

But I bet her great-granny never baked the limited edition shortbreads with a center layer of kumquat puree. We weren’t even limited to peripatetic grazing. When it was time for a meal ...

It’s both elegant and easy to make. Just combine cherimoya puree with whipped cream and Italian meringue, then spoon it into ramekins. Kumquat zest heightens the flavor and brings out a floral ...

Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeño. Cook until ...