I just harvested the last third of the kumquats from my patio tree—about 70 grape-sized kumquats—and I knew just what I wanted to do with them.

If kumquats are a mystery to you, here’s the description from Specialty Produce:
”The fruit’s peel is sweet, subtly floral, and fruity, balancing the tart, sour taste of the flesh, creating an intense sweet-tart combination with a zesty, citrus zing.” I balance the sweet-tart thing by eating the smallest ones and saving the larger ones for cooking.

So here’s my first use for the remnant kumquats. These are the ingredients for Snacking Chocolate with Roasted Kumquats and Pepitas. The blogger who devised this recipe describes it this way. “Smooth, dark chocolate, bursts of citrusy kumquat flavor and chewy texture—all balanced out with the unifying powers of salty pumpkins seeds.” I’d say that sums it up.

I had never roasted kumquats before but I’ll do it again. These were tossed lightly in sugar before adding to the poured chocolate. The remainder are in the fridge reserved for the next salad of spring garden lettuce, toasted almonds and possibly some goat cheese.

I’ll definitely be making this chocolate bark every kumquat season. Find the recipe for Snacking Chocolate with Roasted Kumquats and Pepitas here.

I prepped the rest of the kumquats to simmer in a half-strength simple syrup for about an hour. I freeze the seeds, which are a source of pectin and will experiment with them in making jam this summer. The kumquat slivers become translucent and the syrup, sweetly flavorful and thicker.

About three of the four cups of kumquat syrup went to the freezer.

Here’s one of my favorite ways to use the fruited syrup. It also is a delightful stir-in for plain Greek yogurt. Other kumquat adventures this season include Kumquat Upside-Down Cake and last year, Kumquat Marmalade and Lavender Kumquat Shrub.

You can find 23 recipe links for kumquats and more about their culinary history and uses at Specialty Produce. Pickled Baby Beets with Goat Cheese and Kumquats is on my list for next kumquat season; or maybe Kumquat Chutney.

I am unabashedly smitten with kumquats.