There are a number of varieties of this Chinese origin fruit. Kumquats are a small fruit of the citrus family and all tend to be quite sour to bitter in taste. Many people simply grow the kumquat for its striking orange fruit and dark green foliage. It can be bonsai or pot grown and in Vietnam is generally displayed at Lunar New year for good luck and abundance.
In Taiwan a sauce is made from the fruit and  is best served with fatty meats: duck, goose, pork, lamb or mutton but will also go well the new combination dishes of chorizo or black pudding and scallops.

  • 5 kumquats - sliced
  • 3 tbsp honey
  • 100 ml wine or cider vinegar
  • 3 tbsp *Pomegranate molasses 
  • 200 ml orange juice
  • 2 tsp soy sauce
  • 1 chilli - chopped
  • 1 tbsp fresh-squeezed lime juice
  • 1 tsp fresh-squeezed lemon juice
  • 2 tsp cherries - tinned
  • 5 fresh basil leaves - shredded
  1. Place the kumquats, sugar, vinegar, grenadine, orange juice and the soy sauce in saucepan and simmer until reduced by half.
  2. Remove from heat and whisk in the lime and lemon juice, and stir in the cherries (roughly chopped).
  3. Season with salt and pepper.
  4. Thicken slightly with a cornflour or arrowroot slurry (cornflour / arrowroot mixed with water).
  5. Just before serving stir in basil leaves.
*Pomegrantate molasses is also known as "grenadine"