Have you tried a kumquat? They are those tiny little orange citrus you often see in a small container at your grocery store.
I am still on my healthy binge…I hope you don’t miss all of the sweet recipes I like to post. The holidays have passed and I am still feeling guilty about all of the sweets I ate :-).
Today’s find was a box of kumquats. Have you ever tried one? These are unique in that you eat the whole kumquat, peel and all. Kumquats can be sour if they aren’t ripe so make sure they have a nice orange color to them before you take a bite.
Technically, you can eat the seeds as well but I opted to remove the few tiny seeds in each kumquat. There was only one or two tiny seeds in each orange and they were really easy to remove when I was slicing them.
I know you haven’t heard me talk much about Chef Watson (CW) in a few weeks. I am still beta testing CW for IBM. I decided to plug in kumquats to see what kind of recipe I could pull. CW is still struggling with gluten free recipes so I opted for a salad that would help showcase the flavors in the kumquats. I adapted CW’s recipe in adding lemon juice, reducing the amount of ginger, and reducing the quantity of shallots (he recommended two, which was probably overkill.)
Let me know how you like this new creation CW put together.
- 1 cup sliced kumquats
- 3 cups kale Washed, stems removed, shredded
- 1 teaspoon honey
- 2 tablespoons avocado oil
- 1/4 teaspoon ground ginger
- 1 teaspoon dijon mustard
- 1/4 teaspoon shallot minced
- 1 teaspoon lemon juice I added more because I like mine lemony
- Grab a large bowl.
- Remove kale leaves from the stems and rub the leaves to soften.
- Put the leaves in the bowl.
- Slice kumquats and remove the seeds. (Removing the seeds is optional.)
- In a small bowl, add all dressing ingredients and whisk to blend.
- Toss kale and kumquats with dressing.
- Allow to sit 5 minutes and serve.
I would love to hear your favorite way to enjoy kumquats.