Kumquats: Sweet-tarts of the citrus rodeo
The perplexing fruit -- yes, you eat
the rind too -- is finding respect with
cooks and specialty growers alike.

by David Karp, Los Angeles Times, February 25, 2009

Chefs prize kumquats' pungency, chewy texture and sheer beauty. Breanne Varela, pastry chef at Lucques and AOC, is planning a dessert of yogurt panna cotta served with candied kumquats, Cocktail grapefruit and blood oranges. Zoe Nathan at Rustic Canyon combines kumquats with crème fraîche for an ice cream that she serves by itself or with cornmeal pound cake.