Ever find yourself looking at those cute little kumquats at the farmers' market, and wonder what to do with them? Look no further! Kumquats are one of our favorite fruits - we love the sweet, sour, and a hint of bitter all wrapped into one. But most don't enjoy kumquats raw. Once slightly manipulated through cooking or roasting, kumquats - rind and all - become one of the most enjoyable delicacies imaginable! Toss with salads, top a protein, or simply snack on em. Next, we'll put them on ricotta and toast! The simplest recipe ever below.
Take 1 lb kumquats, and cut in half. Remove seeds now or later, whichever works. Drizzle with olive oil (about 1 tbsp per 10-15 kumquats) and date syrup (about 1/2 tbsp per 10-15 kumquats). Lay onto parchment. You can also add cara cara or blood oranges to the mix - here you see two cara cara oranges sliced thin. Sprinkle everything delicately with sea salt.
Roast at 400 degrees for 25-35 minutes, until kumquats are slightly charred and caramelized. They will have a sweet and slightly sour taste, and an addictive, chewy texture.