Kumquats are a vastly underrated wintertime citrus with a big, bold citrus flavor that belies their diminutive size. The thin skins are mostly zest, and unlike most citrus, the sugar content is mainly in the skin, making the whole thing edible.
This winter, I was gifted with a large box of kumquats from Miyazaki prefecture, and as much as I love them, they're not the kind of fruit you eat by the handful like grapes. They're perfect for turning into marmalade because they are loaded with pectin and don't have much bitter pith, which makes for a mild jam.
Typically I'd give them a blitz in the food processor to chop them up, but this time I decided to just half them so they could be used as a condiment along with cheese (think Membrillo).
The fact that my basil plant was starting to get a little shaggy was a happy coincidence that reminded me of a grapefruit sorbet I loved as a kid. The anise notes in the basil play well with citrus, but I think this could be fantastic with other herbs as well.
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